Fall is coming, and we decided to get a chuck beef at the market, together with other fresh vegetables. Ree's recipe is simple and includes all easy to find ingredients. The flavor was rich from beef and wine. Very satisfying home food.
Special Ingredients:
- beef chuck
- red wine (optional)
- beef stock
- herbs (thyme, rosemary, etc)
Corrections:
Next time I would cook at 200-220 F instead of 275F per recipe. It overcooked fast. And must measure the meet temperature, starting in an hour, to be around 140F.
Will I make it again? - maybe. It's a good basic recipe, but I prefer the complexity and twists of Ann Burrell's recipes, or French stews.
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