Monday, February 27, 2012

Red Wine Oven Roast


This roast, served with garlic mashed potatoes and the rest of the red wine, was a delicious dinner for a cold and rainy day.


1/4c olive oil
1 (2-3lb) beef round tip roast
flour
salt
black pepper
garlic powder
1 medium yellow onion
8 oz. pkg. baby carrots
3 celery stalks, sliced
4 cloves garlic, minced
3/8 tsp allspice
1c red wine (I used Cabernet Sauvignon)
1 1/2c beef broth
  1. Preheat oven to 325*
  2. Heat the oil in a Dutch oven over medium heat.   Dredge the roast in the flour, shake off the excess, and sprinkle with salt, pepper, and garlic powder, to taste.
  3. Sear in the hot oil on all sides. Remove to roasting pan.
  4. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. 
  5. Add the red wine and bring to a simmer before pouring in the beef broth. 
  6. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.      
7.  When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes prior to slicing and serving. 

Cheers!
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Fun Facts About Champagne

This is a sponsored entry but it's also the most interesting and fact-filled one I've ever posted here.  There's a litt;e bit of history, a little bit of trivia, and a few things that are just plain useful.  So, read on, you might learn something!

By the way, Champagne is not just for drinking.  I plan to experiment with a Champagne pasta dish as well as a cold Champagne soup soon!  Cheers!
wine.com infographic
Brought To You By Wine.com, Purveyors of Fine Wine and Champagne

Thursday, February 16, 2012

Red Wine Baked Olives

This is a simple and classic dish that is great as an appetizer by itself
or served alongside a cheese platter.
1c Kalamata olives, unpitted
1/2c red wine (I used a Cabernet Sauvignon)
1/4 tsp. fennel seed
2 garlic cloves, minced
2 tsp. olive oil.
1.  Preheat oven to 325*.
2.  In a small bowl, combine olives, wine, fennel seeds, garlic, and olive oil.
3.  Transfer mixture to a small baking dish.
4.  Bake uncovered approximately 20 minutes, until olives are heated through.
 Allow to cool for a few minutes as these are best served warm.
Cheers!
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