Much like chicken soup or meatloaf, you will find hundreds of recipes that are almost identical to this but with the most minor of changes…there is nothing revolutionary here
For a while now, I’ve been on a mission to create a recipe that could come close. I found that spicy Sriracha and pickled jalapeño slaw was just the right topping for these Asian inspired tacos
Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add wine and boil until liquid is reduced by about half, about 5 minutes. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. 1 (3- to 3 1/2-pound) boneless beef chuck roast. 2 celery ribs, finely chopped. 2 cups Barolo or other full-bodied redwine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône
Arrange meat and vegetables on a serving dish, and top with the reduced broth. After an hour, add the salt, pepper, Italian seasoning, tarragon, tomatoes, and the remainder of the wine
refrigerate, uncovered, in airtight container until cold. Add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato masher
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