?

Log in

No account? Create an account

Previous Entry | Next Entry

Old fashioned beef in red wine

This dish from A Taste of Quebec takes a really long time to prepare! And tonight was even worse, because I foolishly believed all parts of the recipe. The instructions indicated to add the cubed potatoes, sliced carrots, and sauteed pearl onions 15 minutes before the stew was ready. I was right to be dubious and have now amended the recipe to indicate to allow 1 hour for this bit to cook.

I ended up adding a lot more liquid, which ended up watering down the richness. I'm hoping that left-overs regain the flavor. If I add the potatoes and such at the right time, I won't need to add as much liquid. At least the beef was super-tender, just falling apart.

Yesterday I baked a lemon cake and used the maple mousse sauce as a frosting. It's pretty good as frosting.

Comments

( 1 comment — Leave a comment )
kara_gnome
Mar. 28th, 2010 11:31 am (UTC)
I've seen this before with the severely underestimating the length of time to cook carrots and potatoes. I wonder if they mean them to be sliced or cubed *very* small or *very* thin? Or if that culture's cookery prefers warm-crunchy rather than pretty soft.

I bet the leftovers will be much better; it's amazing how often that's true :)
( 1 comment — Leave a comment )

Page Summary

Your opinion welcome. Please leave a comment.



Latest Month

December 2017
S M T W T F S
     12
3456789
10111213141516
17181920212223
24252627282930
31      
Powered by LiveJournal.com
Designed by Michael Rose