PORT WINE RECIPE RECIPES

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PORT-WINE POT ROAST RECIPE - FOOD.COM - RECIPES, FOOD ...



Port-Wine Pot Roast Recipe - Food.com - Recipes, Food ... image

The port wine adds a different flavor to this beef roast. Great served with mashed potatoes and garlic green beans.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 1

Yield 10 serving(s)

Number Of Ingredients 10

3 lbs beef chuck roast
1/2 cup chopped onion
1/2 cup port wine or 1/2 cup apple juice
1 (8 ounce) can tomato sauce
3 tablespoons quick-cooking tapioca
1 tablespoon Worcestershire sauce
1 teaspoon crushed dried thyme
1 teaspoon crushed dried oregano
2 cloves minced garlic
4 cups hot cooked noodles

Steps:

  • Trim fat from pot roast.
  • If necessary, cut roast to fit into a 3 1/2 or 4 quart slow cooker.
  • Place meat in slow cooker.
  • In a small bowl, combine all other ingredients.
  • Cook on Low for 8 to 10 hours or High for 4 to 5 hours.
  • Place beef on warm platter.
  • Cover with aluminum foil and place in preheat 200 degree oven to keep warm while preparing gravy.
  • Skim fat from gravy.
  • If you want to thicken it, add 2 Tablespoons of water and cornstarch together; blend well.
  • Turn crockpot to high and add cornstarch mixture.
  • Serve over sliced beef.

Nutrition Facts : Calories 299.2, FatContent 9, SaturatedFatContent 3.9, CholesterolContent 102.6, SodiumContent 277.2, CarbohydrateContent 20.6, FiberContent 1.1, SugarContent 6.2, ProteinContent 31.4

PORT WINE JELLY RECIPE | ALLRECIPES



Port Wine Jelly Recipe | Allrecipes image

Fredricksburg Texas has some of the best Texas wineries close by. While experimenting with a great port I found there, I came up with this beautiful, jeweled jelly. It's easy to make for a gift basket.

Provided by Mama Smith

Categories     Side Dish    Sauces and Condiments    Canning and Preserving Recipes    Jams and Jellies Recipes

Total Time 4 hours 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 5 half pint jars

Number Of Ingredients 5

4 cups port wine
1 (2 ounce) package powdered fruit pectin
4?½ cups white sugar
½ teaspoon butter
5 half pint canning jars with lids and rings

Steps:

  • Pour the port into a large saucepan, and sprinkle in the pectin. Bring to a boil over high heat, stirring frequently. Once boiling, pour in the sugar, and stir until dissolved. Return the mixture to a boil, and stir in the butter until melted. Continue boiling for 1 minute, skimming and discarding any foam the forms on the surface.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 106.9 calories, CarbohydrateContent 23.1 g, CholesterolContent 0.1 mg, FatContent 0.1 g, SodiumContent 1.5 mg, SugarContent 22.7 g

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PORT WINE SAUCE (FOR FILET MIGNON OR PRIME RIB)
"Deliciously sweet and rich, this has echoes of a beef demiglace sauce, but takes less time to make. The sauce (before the final thickening step) can be made a day or two in advance and refrigerated. This is not an inexpensive sauce to make, so for me, it's a special-occasion sauce, but well worth it. Adapted from a recipe in Fine Cooking magazine."
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Reviews 5
Total Time 1 hours
Cuisine French
Calories 219 calories per serving
  • "First, make the reduction. Melt 1 tablespoon of the butter in a large saucepan over medium-low heat. Add the diced shallot and cook untile softened, about five minutes. Then, add all of the port (yes, a whole bottle!), and the thyme sprigs, and bring to a boil over high heat. Watch for the boil, then reduce the heat to maintain a brisk simmer. Cook until the port has reduced to the consistency of corn syrup, about 30 minutes. You should have about 1/2 cup or so including the diced shallot. At the same time, bring the chicken broth to a simmer in a small saucepan. Once it's brought a simmer, turn off the heat, and add the package of porcini mushrooms. Here, you're creating a mushroom-enriched stock that will add a nice earthy base to the sauce. Let the mushrooms soak for 15-20 minutes. with a straining or slotted spoon, lift the porcini to a small bowl. Strain the sooaking liquid through a coffee filter, paper towel or cheesecloth to remove any dirt sediment that came from the porcini mushrooms. Save the stock -- that's what you're going to use in the next step. Add the enriched chicken stock and half of the porcini mushrooms (diced) to the port reduction. (You can use the other half of the porcini mushrooms in a beef or mushroom-cap stuffing.) Bring the sauce to a boil over high heat, then reduce to maintain a brisk simmer. Cook until it's reduced to about 1 1/3 cups, which is about 15 minutes. Strain again through a fine strainer, pressing on the solid mushrooms and shallots. Add salt and pepper to taste. You should have a little over 1 cup of the sauce. The sauce can be refrigerated at this point and held for up to 2 days, if you seal it carefully with plastic wrap. Twenty minutes before plating your dinner, bring the sauce back to a low simmer, stir. In a separate bowl, mix the flour and butter into a paste, then WHISK rapidly into the simmering sauce to thicken it. You'll need to whisk for 2 minutes or so to give the sauce a single consistency. Raise the temperature to a simmer, and maintain that while whisking for 2-3 minutes to remove any flour flavor. Add a teaspoon or so of fine balsamic vinegar, and taste a few times. You're done! Serving options: Can be plated first, with filet mignon beef medalions on top, or poured over steak. "
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Total Time 5 minutes
Calories 85 per serving
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Reviews 4.5
Total Time 20 minutes
Calories 1287.6 per serving
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