09 September 2011
Getting Ready to Slow Cook
I hesitate to post this only because it was better in theory than reality. I am a firm believer in not wasting food, so I try to use up every little bit of what I have in the kitchen...
I had about half a bottle of red wine leftover from another recipe and thought, "Hey...wouldn't it be great if I used it to slow-cook something in???" And since Fresh Direct had some stew meat on sale I thought, "Aha!!!"
So I took the beef, put it in the crock pot with salt, pepper and Herbes de Provence...and enough wine and water to cover the meat.
I just don't seem to have the touch when slow-cooking beef. Growing up I would delight in savory melt in your mouth chicken and pot roast...but every time I try I get dry, tough meat. Why, for the love of GOD!!! I blame the meat, or the appliance...because the will is there!!!
If you have the magic (Mom, I'm talking to you) perhaps you can try this out and report back with the results. Maybe turn it into a lovely stew with pearl onions and such...mmm, I'm anticipating a visit home just thinking about it. It would make a wonderful Fall dish...hint hint.
I ended up putting it in a salad and I reserved the liquid for making tomato sauce later.
XO