nother 2 minutes.
Add dry seasonings, chopped tomato, and chopped
egree F oven).
Add dry red wine, cognac, demi glace or beef
cups for remainder of recipe. I refrigerate overnight and then
bowl whisk together the wine, the vinegar, soy sauce, lemon
cook 2 minutes.
Add red wine and stir well, scraping the
bout 1 cup of the red wine vinegar and the balsamic vinegar
inutes.
Pour in the wine and increase the heat to
Add beef and onion to a 4-quart slow cooker.
Add bouillon cubes.
Sprinkle cornstarch, salt, and pepper over beef and onions.
Pour red wine over beef mixture.
Cover and cook on LOW for 6-8 hours.
Serve over hot cooked noodles.
Rub roast on all sides with flour.
Sprinkle with salt and pepper.
Heat oil in deep, heavy, nonstick Dutch oven.
Add beef. Brown about 10 minutes at medium heat, turning roast often.
Turn heat to lowest setting.
Add herbs, mustard, ketchup, red wine, water and bay leaf.
Cover and cook slowly for 1 1/2 hours, adding water if liquid boils down too dry.
Add mushrooms and cover. Simmer 1/2 hour or until beef is tender.
Remove meat and mushrooms to platter.
Keep warm.
/2 inch slices.
Red Wine Sauce:
Drain all but
dditions, alternating it with the wine in 2 additions (starting and
he center is still blood red and just warmed, 2-3
loves minced garlic, parsley, thyme, red wine, 1/2 teaspoon mustard powder
Pat beef dry with paper towel.
Season
small saucepan, combine the wine and sugar and bring to
Combine half of wine, orange juice, sugar, lemon juice
arge saucepan, combine the stock, red wine, 9 tablespoons of the roasted
dd the Parmigiano-Reggiano and dry bread crumbs and stir until
single layer, combine the wine, soy sauce, vinegar, thyme, pepper
edium bowl, whisk together the red wine, olive oil, garlic, bay leaves