Results 1 to 7 of 7

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

  1. #1
    Leida's Avatar
    Leida is offline Senior Member
    Join Date
    Jun 2011
    Location
    Calgary, AB
    Posts
    5,798

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

    Primal Fuel
    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. #2
    JennGlob's Avatar
    JennGlob is offline Senior Member
    Join Date
    May 2012
    Location
    Frisco, TX
    Posts
    237
    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

    Starting weight 140
    Current weigh 126

    www.jenniferglobensky.blogspot.com

    Jennifer

  3. #3
    Leida's Avatar
    Leida is offline Senior Member
    Join Date
    Jun 2011
    Location
    Calgary, AB
    Posts
    5,798
    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 at 06:09 AM.
    My Journal: http://www.marksdailyapple.com/forum/thread57916.html
    When I let go of what I am, I become what I might be.

  4. #4
    Farfalla's Avatar
    Farfalla is offline Senior Member
    Join Date
    Apr 2011
    Posts
    360
    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.

  5. #5
    Leida's Avatar
    Leida is offline Senior Member
    Join Date
    Jun 2011
    Location
    Calgary, AB
    Posts
    5,798
    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.

  6. #6
    Farfalla's Avatar
    Farfalla is offline Senior Member
    Join Date
    Apr 2011
    Posts
    360
    I don't think it would be a problem. The risotto would just be on the dark side.

  7. #7
    Leida's Avatar
    Leida is offline Senior Member
    Join Date
    Jun 2011
    Location
    Calgary, AB
    Posts
    5,798
    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.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •