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Have a slow-cooker full of beef-wine broth sort of? Uses?

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  • Have a slow-cooker full of beef-wine broth sort of? Uses?

    I made roasts yesterday, and now I have the 'juice' left in the slow cooker. I poured in yesterday about two cups of the leftover wine and then it is the broth from the beef & spices. Do I use it as a normal broth as a soup base? Do I need to reduce it down a lot? Any way to get rid of the wine taste?
    My Journal: http://www.marksdailyapple.com/forum/thread57916.html
    When I let go of what I am, I become what I might be.

  • #2
    I would think a short boil or just a long slow cook would get rid of the wine taste. Remember for the future, don't cook with wine you won't drink.
    Primal since 4/7/2012

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    • #3
      I don't drink any wine, I only buy it for guests and I tried cooking with it, but I hate the taste. It already cooked overnight, is it enough then? I swear, this is the last time I am suckered into trying to cook with wine. It's just so many recipes have it, from time to time I try it out, we hate it, and then the bottle sits on the counter forever, which, I assume, does not improve the wine. Should remember to always sub for bone broth.
      Last edited by Leida; 12-03-2012, 07:09 AM.
      My Journal: http://www.marksdailyapple.com/forum/thread57916.html
      When I let go of what I am, I become what I might be.

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      • #4
        If you eat rice, you could use the broth for creamy risotto. I always use a good splash of white wine and it tastes good. I too dislike the taste of wine in food if it is too pronounced.

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        • #5
          I think those were red wines, at least they looked redish-brown. Shiraz and sherry.
          My Journal: http://www.marksdailyapple.com/forum/thread57916.html
          When I let go of what I am, I become what I might be.

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          • #6
            I don't think it would be a problem. The risotto would just be on the dark side.

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            • #7
              Thank you.

              I am wondering maybe I can broil beef bones, and use this reduction as a base of the stock, and then make a very thick stew, with or without rice. The sort of really robust taste of beef with say celery, green peppers and onions? Almost a jambalaya?
              My Journal: http://www.marksdailyapple.com/forum/thread57916.html
              When I let go of what I am, I become what I might be.

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