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?
No announcement yet.
Have a slow-cooker full of beef-wine broth sort of? Uses?