Beef Braised in Red Wine
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| So tender, you can shred it with a fork |
Our niece, Katie, gave John a copy of The Cook and the Butcher for his birthday last year. We turn to it often, and every recipe we’ve tried from it has been stellar. This one is no exception. Be sure to plan ahead, though, because it takes about 6 hours all together. You can find the recipe by clicking here and scrolling down to page 77. I made 2 changes to the recipe: Chuck Roast instead of Brisket; and a Sicilian Sangiovese instead of an Australian Shiraz. This meal was comfort food at its best!
Sour Cream Mashed Potatoes
Peel and cube 4 Russet Potatoes.
Place them in a large saucepan and cover with water.
Add 1 teaspoon of Salt to the water and boil for 15 – 20 minutes over medium-high heat until the Potatoes can be easily pierced with a fork.
Turn off heat.
Strain Potatoes and return to pan.
Add 1/4 cup Butter.
1/2 cup Sour Cream.
Salt and Pepper, to taste.
Mash with a Potato Masher until they reach the desired consistency.
For the Buttered Peas, steam frozen peas according to package directions and stir in 1 Tablespoon Butter and Salt, to taste.
Enjoy!
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The first part of the title will lure me in every time! This is just the kind of recipe I love. Beef braised in red wine is so amazing, it looks soooo good!
I came for the Apple Tart and saw this incredible looking dinner plate! Wow…It’s 6 o’clock in the morning here, and it’s making me hungry for dinner! Lovely Susan!
Comfort food, indeed 🙂 A perfect meal for the colder season (at least here, it is – we are getting hard frost most mornings…)
Wow! The meat looks perfectly made! Would love to try it! I hope my one will be as good as yours : )
Now this looks like the perfect fall/winter meal! Delicious! And perfect timing too because I’m about to go the grocery store. Add this to the list! Thank you for sharing. I hope you have a wonderful end to your weekend!
Meat braised in red wine is always so tender and delicious!