"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 11-15-2007, 06:54 PM   #11
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by jennyema View Post
I made pot roast this weekend and marinated the beef for a day in a bottle of red wine, ......
How did you get the beef into the bottle? Did you have to call in the people that put those toy ships in bottles?
sorry.....

These sound pretty good. I love chuck roast, but also only know how to cook it with the usual potatos, carrots, crock pot..... I hope to be getting my front quarter soon, which is where the chuck is!
__________________

__________________
pacanis is offline   Reply With Quote
Old 11-15-2007, 07:13 PM   #12
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Quote:
Originally Posted by pacanis View Post
How did you get the beef into the bottle? Did you have to call in the people that put those toy ships in bottles?
sorry..... ...


All great suggestions! This hunk of meat is so large, I may be able to try a few recipes. So far, leaning toward the bourg. Keep 'em coming. Thanks guys.
__________________

__________________
*amy* is offline   Reply With Quote
Old 11-15-2007, 07:15 PM   #13
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Quote:
Originally Posted by Uncle Bob View Post
I don't have a TNT recipe Miss Amy, but when I see chuck (beef) I think braise.

So right now, when I close my eyes, I see bite sized, browned, and braised cubes of meat. Simmered in water, beef broth, Worchestershire, a little red wine, a dab or two of tomato paste. Gotta be garlic there...maybe a little onion, (green?) Salt & pepper. Lots & Lots of mushrooms!!! Simmered down realy nice, and thickened with a flour slurry or a little roux. Served over buttered noodles....Oh my! Now I'm hungry
You're making me hungry too . Thank you Uncle Bob.
__________________
*amy* is offline   Reply With Quote
Old 11-15-2007, 07:23 PM   #14
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Quote:
Originally Posted by jennyema View Post
I usually have leftovers for the freezer, but not this time. The wine gave it a very delicious but subtle flavor.

It was some weird $4 from TJ's.

Jennyema - or any of the great cooks here - can you recommend a good red cooking wine? (Don't know if I feel like schlepping to TJ's - maybe?).

Oh yeah, I may have to cut this baby in half.
__________________

__________________
*amy* is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:12 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.