Wildguzzi.com
General Category => General Discussion => Topic started by: Perazzimx14 on February 24, 2019, 02:22:47 PM
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Gravy:
1 lb of beef cubed up into 1" pieces
2 tbls butter
1 onion diced
2 cloves of garlic diced
1 cup port wine
2 cups beef broth
2 diced dates, pitted and diced
Pasta:
12oc pack of Pappardelle pasta
1-1/2 cups baby argula
2 tbls buter
1 container of crumbled Gargonzola cheese
Toasted walnts (optional)
Onions, garlic and beef cut up and ready for browning in butter:
(https://i.ibb.co/8z2nSk1/P1.jpg) (https://ibb.co/8z2nSk1)
Heat butter in pan drop in a few pieces of beef. When browning the beef work in small batches so as not to over crowd the pot. Once the beef is browned on all sides remove and set aside. Do this with alll the beef:
(https://i.ibb.co/7gQQFnC/P2.jpg) (https://ibb.co/7gQQFnC)
Once beef is browned time to cook the onions and garlic in the butter and beef drippings. Cook for about 3 to 5 minutes until they start to get tranlusent:
(https://i.ibb.co/7RP50yZ/P3.jpg) (https://ibb.co/7RP50yZ)
Once the onions are cooked add the beef back in the Port wine, beef broth:
(https://i.ibb.co/bNKVvQc/P4.jpg) (https://ibb.co/bNKVvQc)
Add the dates in and bring to a boil.
(https://i.ibb.co/GPhnBdb/P5.jpg) (https://ibb.co/GPhnBdb)
Once it reaches a boil turn the burner down, cover the pot and reduce the heat to simmer for 1-1/2 to 2 hours or until the meat is tender:
(https://i.ibb.co/XSw5zzn/P6.jpg) (https://ibb.co/XSw5zzn)
After simmering for about 3 hours I made the pasta and put it back in the pot with 2 tbls of butter and the argula tossed until the argula started to wilt. Then the pasta and argula get mixed in witht the braised beef and liquid:
(https://i.ibb.co/dpR7sfK/P7.jpg) (https://ibb.co/dpR7sfK)
Plated up with a sprinkle of Gorgonzola and a slice french bred and dinner is served:
(https://i.ibb.co/6n957wK/P8.jpg) (https://ibb.co/6n957wK)
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:popcorn: I wondered which one you'd make.. :smiley:
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I make braised beef ribs now and then, MAJOR crowd pleaser!
https://www.bonappetit.com/recipe/red-wine-braised-short-ribs
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:popcorn: I wondered which one you'd make.. :smiley:
It turned out very good MIL, FIL and wife raved about it.
Next week if time allows eggplant rollatini (MIL never ate eggplant and want to try it) with chicken scaloppini topped with cream & spinach sauce.
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I think if I lived at your house I would weigh 250lbs+ by now! :grin: :food: :drool:
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The big deal about cooking with wine, or for that matter tomatoes and tomato sauces, is that it can easily take over all the flavors to a dish. It takes a careful balance to blend strong flavors.
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It turned out very good MIL, FIL and wife raved about it.
Next week if time allows eggplant rollatini (MIL never ate eggplant and want to try it) with chicken scaloppini topped with cream & spinach sauce.
Anything made with eggplant would be just as good or better....without the eggplant.
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Anything made with eggplant would be just as good or better....without the eggplant.
I'll go ahead and mark you down as not attending.