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Every year, Sierra Foothill wineries introduce more port-style wines, using grapes originating in Portugal. In addition, other more common grapes, including Zinfandel, are used to make port-style wine. Any of these will be just fine for this recipe -- and for drinking with dessert.
This recipe results in a deep flavored roast and sauce, but is not too sweet even though the port has quite a bit of sugar in it.
Ingredients:
2 tablespoons olive oil
2 pounds pot or chuck roast
1 cup tawny port or port-style dessert wine
1 cup beef soup stock
2 tablespoons flour
2 tablespoons butter
1/2 pound fresh mushrooms, chopped
3 garlic cloves, crushed
Salt & pepper to taste
Parsley for garnish
Preparation:
In a dutch oven, heat the oil multi smoking and brown the meat well on all sides. Add the wine and simmer, uncovered, until the wine is reduced by half. Add the beef stock and simmer, covered for 1 hour.
Meanwhile, in a small frying pan, prepare the roux (flour & butter). Lightly brown the flour in the melted butter. When the meat has simmered for 1 hour in the wine and broth, add the roux, stirring to thicken. Add the mushrooms, garlic, salt, and pepper. Cover and simmer until very tender, at least another 1/2 hour. Slice the roast. Garnish with parsley. Serve with noodles or rice, and perhaps a green salad.
Served 4 - 6.
Suggested wine to drink with the meal: a full-bodied red such as Zinfandel, Syrah, or Barbera.
Recipe adapted from The Frugal Gourmet Cooks with Wine (Geoff Smith).
Any Questions? Contact:
joyce@foothillwine.com.
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