Ingredient: Red Wine

Pot Roast

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 Pot Roast
Paula Deen's pot roast from: https://www.foodnetwork.com/recipes/paula-deen/pot-roast-recipe2-1943235
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Course Main Dish
Prep Time 15 minutes
Cook Time 200 minutes
Passive Time 0 minutes
Servings
servings
Ingredients
Pot Roast
House Seasoning
Course Main Dish
Prep Time 15 minutes
Cook Time 200 minutes
Passive Time 0 minutes
Servings
servings
Ingredients
Pot Roast
House Seasoning
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Pot Roast
  1. Preheat oven to 350 degrees F.
  2. Add the House Seasoning, salt and pepper to a small bowl.
  3. Rub seasoning into the roast on both sides.
  4. Heat oil in a large skillet and brown the roast, searing it on both sides.
  5. Place the meat in a roaster pan.
  6. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice.
  7. Place into roaster pan with meat and bay leaves.
  8. Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl.
  9. Pour mixture over the roast.
  10. Add water.
  11. Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
  12. Remove and discard the bay leaves.
House Seasoning:
  1. Mix ingredients and store in an air tight container for up to 6 months.
Recipe Notes

If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.

Pairs well with Merlot

Beef, Marco Polo

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 Beef, Marco Polo
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Instructions
  1. Place the beef fillet in a non-corrosible container just large enough to hold comfortably; cut meat crosswise in half if necessary to fit
  2. Add the cognac, soy sauce, ginger, garlic and enough red wine to reach halfway up the side of the meat
  3. Cover and marinate at room temperature, turning occasionally, for at least 4 hours or overnight in the fridge if you wish
  4. Preheat over to 500
  5. Remove the meat from the marinade and pat dry
  6. Reserve the marinade
  7. Brush the fillet with the oil and season with the salt and pepper
  8. Place a large skillet over moderately high heat
  9. Add the beef and cook, turning, until well browned all over
  10. Transfer the fillet to a baking dish and roast, uncovered for 20 minutes
  11. Turn off the heat and leave the meat in the hot oven for 20 minutes longer
  12. Meanwhile, strain the marinade into a medium noncorrosible skillet.
  13. Boil over high heat until reduced by half, about 10 minutes
  14. Remove the tenderloin from the oven and transfer to a cutting board
  15. Let rest for 5 minutes before slicing
  16. Add the cooking juices and any juices from the sliced meat to the marinate
  17. Boil for 3 minutes longer and serve with the beef
Recipe Notes

Have filet of beef trimmed of excess fat but with silvery outer membranes left on

Short Ribs with Tagliatelle

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 Short Ribs with Tagliatelle
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Prep Time 20 minutes
Cook Time 3 hours
Servings
Servings
Ingredients
Prep Time 20 minutes
Cook Time 3 hours
Servings
Servings
Ingredients
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Rating: 0
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Instructions
  1. Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes.
  2. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour.
  3. Using a slotted spoon, remove the pancetta from the pan and set aside.
  4. Add the short ribs to the pan and brown n all sides, about 7 minutes total.
  5. Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced.
  6. Then add the tomatoes and tomato paste and pulse.
  7. Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir.
  8. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine.
  9. Bring the mixture to a boil.
  10. Reduce the heat and simmer, covered, for 1 hour and 15 minutes.
  11. Remove the lid and simmer for another hour and a half, stirring occasionally.
  12. Remove the meat and bones from the pot. Discard the bones.
  13. Shred the meat and return it to the pot.
  14. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.