Lots on here about drinking reds, which is all fine and good.

But I just wanted to let it be known that the oxtail I slow cooked tonight in red wine was something special.

1.6kg of Oxtail, seasoned

Onion, sliced

Celery, sliced

3 garlic sliced

3 carrots cut into chunks

bay leaves, rosemary & parsley from the veggie patch

2 cups of Shiraz

Bung it all in an iron pot, cook at 150 C for 5 hours

Yum... Seriously, it took 15 mins to prepare

Anyone else putting red IN their dinner with success?

Discuss...

Whenever I can. In the slow cooker its a sure fire winner.

All we need to know is that adding red wine to anything is likely to be beneficial.

our favourite no 1 red wine dish.

 

this has to be the most easiest thing to prepare...

 

Beef bourguignon

 

 

- Coat beef (shin chunks) in Flour

- sear beef in pot, caramalise on side, take out. 

- 150gm smoky bacon, handfull baby onion, clove of garlic, cracked black pepper corn in same pot

- bayleaf, thyme, rosemary, meat goes in

 

add red wine, 150ml water, 1 spoon sugar, salt and tomato paste, storks of parsley. 3 hours in oven 160 deg

 

throw chopped mushroom in last minute.

 

notice no mention of how much red wine…. well see thats upto you… two glass's half a bottle … a full bottle. just depends how much is left after you open that nice bottle of red

Looks delicious al.

 

Cheers,

Alan

Looks delicious al.

 

Cheers,

Alan

 

it is absolutely delicious alan, beef burgundy is the other name it goes by. and really so easy, matter of just chucking a bit of stuff in a pot and in the oven and few hours later its done.

 

some crusty french stick with some butter and yum to dip and eat with the gravy

I use a lot more white wine these days (to cook) then red....we cook a lot of French food, which of course needs a lot of both, but thinking about one of the biggest crowd pleasers I cook with wine (white) is this:

 

http://www.kalofagas.ca/2013/02/10/slow-roasted-leg-of-lamb/

 

 

I change it a bit, but the technique is excellent.

Awesome! I'm going to try some of these. I had boeuf Bourgogne in burgundy a few years ago - it was just incredible

having a glass of red now to toast to that (pepperjack shiraz)

Anthony Bourdain's coq au vin is winner too.

http://m.cookstr.com/recipes/coq-au-vin-4

Anthony Bourdain's coq au vin is winner too.

http://m.cookstr.com/recipes/coq-au-vin-4

 

"1 bouquet garni"

 

whats that ?

Ah yes... It's a Fancy pants name for a tied up bunch of fresh thyme, parsley and bay leaves

Bourdain's cookbook is just freaking awesome, every recipe is a winner. Funny bugger too

http://www.angusrobertson.com.au/books/anthony-bourdains-les-halles-cookbook-anthony-bourdain/p/9780747580126?gclid=COyGyJ3Ex8ACFdcRvQodeogAKQ

Edited September 4, 201411 yr by Mondegreen

I always cook with red wine.....sometimes I even put it in the food.

Edited September 5, 201411 yr by Zammo

This is sooo good on a nice piece of steak. I freeze the leftovers in individual portions, makes about a half dozen servings.

 

 

Wine is a great deglazer.

If you're into high heat mancooking you wind up with almost-burnt-on onions or spices or potato slices etc on the bottom of the saucepan. So then you splash wine into the pan which releases the nuked-on bits which releases yummy flavours into the food. Can be followed up with boiling water to prevent further crustiness if the flame is still maxed-out.

Deglazing will release horrible burnt flavours rather than sweet caramelised flavours if you're a bit late with the wine though.

Lots on here about drinking reds, which is all fine and good.

But I just wanted to let it be known that the oxtail I slow cooked tonight in red wine was something special.

1.6kg of Oxtail, seasoned

Onion, sliced

Celery, sliced

3 garlic sliced

3 carrots cut into chunks

bay leaves, rosemary & parsley from the veggie patch

2 cups of Shiraz

Bung it all in an iron pot, cook at 150 C for 5 hours

Yum... Seriously, it took 15 mins to prepare

Anyone else putting red IN their dinner with success?

Discuss...

 

What about the ox, from which the oxtail came?....he might not be so enthusiastic. 

But the pasture the ox has been oppressing would be pleased.