RED WINE COOKING RECIPES
HOMEMADE RED WINE VINEGAR RECIPE - NYT COOKING
This simple recipe for homemade vinegar comes from Harry Rosenblum, a founder of the Brooklyn Kitchen and the author of “Vinegar Revival.” To make it, you’ll need a little raw, live, unpasteurized vinegar, or a vinegar mother (which you can buy online, or pick up from a vinegar-making friend). Be sure to aerate the wine before you start, which helps get it ready to ferment, and remember that the timeline in the recipe is a only a guide: The best way to get a sense what’s happening as your alcohol transforms into vinegar is to observe it and taste it frequently. Instead of red wine, you can also try the recipe with a rosé, sake, hard cider or your favorite beer. Just keep in mind that if the beverage has an alcohol content of 8 percent or lower, there’s no need to add water at the beginning.
Provided by Tejal Rao
Total Time 10 minutes
Yield About 1½ quarts
Number Of Ingredients 2
Steps:
- Pour the wine into a clean, wide-mouthed half-gallon glass jar. Put the lid on and shake it well to aerate the wine. Remove lid, and add drinking water until the jar is about three-quarters full, along with the live raw vinegar or mother. Cover the jar with cheesecloth and keep the cloth in place with a rubber band.
- Leave the jar undisturbed in a dark place at room temperature for 3 to 4 weeks, checking regularly to see that a vinegar mother (a translucent, gelatinous disk) is growing on the surface, and no mold is forming. (If you see green, black or white mold, scrape it off; if it grows back, throw out the mixture and start over.) You should begin to smell vinegar after a few weeks, and can taste it every week or so to monitor the fermentation.
- After about 2 months, when the alcohol has acidified, or when a taste of the vinegar makes your mouth pucker, it's ready to strain and bottle. (You can save the mother to begin a new batch.) The vinegar can be used as is, or aged in the bottle for up to a year to mellow its flavor.
Nutrition Facts : @context http//schema.org, Calories 82, UnsaturatedFatContent 0 grams, CarbohydrateContent 2 grams, ProteinContent 0 grams, SodiumContent 4 milligrams, SugarContent 1 gram
GARLIC BRAISED SHORT RIBS WITH RED WINE RECIPE - NYT COOKING
If you weren’t already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that’s your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
Provided by Alison Roman
Total Time 4 hours 30 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
- Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
More about "red wine cooking recipes"
RED WINE RECIPES | BBC GOOD FOOD - RECIPES AND COOKING TIPS
Add red wine to casseroles, steaks and sauces and you'll be rewarded with a deliciously rich flavour. See our range of top-rated red wine recipes.
From bbcgoodfood.com
From bbcgoodfood.com
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BEST RED WINE FOR COOKING BEEF: OUR BEST COOKING WINE ...
It’s no secret that wines make beef-based meals instantly better.However, for those who don’t know what type of wine is best for their chosen meal, choosing the right wine can be a nightmare.What if it’s too sweet? Or too sour? What if I put too much wine in my beef casserole? Is there such a
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BEST RED WINE FOR COOKING BEEF: OUR BEST COOKING WINE ...
It’s no secret that wines make beef-based meals instantly better.However, for those who don’t know what type of wine is best for their chosen meal, choosing the right wine can be a nightmare.What if it’s too sweet? Or too sour? What if I put too much wine in my beef casserole? Is there such a
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LAMB CASSEROLE WITH RED WINE | RECIPES | JAMIE OLIVER
This slow-cooked stew is so simple to prepare and gives consistently good results. If you don’t want a straight-up casserole, or are looking for ways to use up leftovers, I’ve given you two topping variations – delicious fluffy dumplings, or creamy mash for a hearty shepherd’s pie. The choice is yours!
From jamieoliver.com
Total Time 2 hours 30 minutes
Calories 501 calories per serving
From jamieoliver.com
Total Time 2 hours 30 minutes
Calories 501 calories per serving
- 1. Preheat the oven to 180ºC/350ºF/gas 4. 2. Trim the ends off the celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice them lengthways and roughly chop. 3. Put a casserole pan on a medium heat. Put all the vegetables, bay and rosemary into the pan with 2 tablespoons of olive oil and fry for 10 minutes. 4. Dice the lamb into roughly 2cm cubes (if it isn’t already), then add to the pan with the flour. 5. Pour in the wine and tomatoes. Give it a good stir, then season with a pinch of sea salt and a few grinds of black pepper. 6. Bring to the boil, put the lid on and cook in the oven for 2 hours 30 minutes, or until the meat is tender and delicious, removing the lid for the final 30 minutes and adding a splash of water if it looks too dry. (You could also simmer over a medium-low heat on your hob if you prefer.) 7. Remove the bay leaf and rosemary stalks, season to taste, then serve. Or finish it off with one of these toppings… TO MAKE THE DUMPLINGS 1. Preheat or turn the oven up to 190°C/375°F/gas 5. 2. Put the flour and a pinch of sea salt and black pepper into a bowl, then grate in the cold butter. Using your fingers, gently rub in the butter until it begins to resemble breadcrumbs. Then add a splash of cold water to help bind it into a dough. 3. Divide the dough into 12 pieces and gently roll each into a round dumpling. The dumplings will suck up quite a bit of moisture, so if your stew looks dry, add a cup of boiling water and give it a good stir. 4. Place the dumplings on top of your stew and press down lightly, so they’re half submerged. Cook in the oven, or on the hob over a medium heat, with the lid on for 30 minutes. TO MAKE SHEPHERD'S PIE 1. Preheat or turn the oven up to 190°C/375°F/gas 5. Transfer your cooked stew to a large baking dish. 2. Peel the potatoes, cut them in half into even-sized pieces, and put them into a pan of salted, boiling water. Boil for about 10 minutes or until tender, then drain, steam dry and return them to the pan. 3. Add the milk, butter and a pinch of salt and pepper, then mash until smooth and creamy, adding another splash of milk if necessary. 4. Roughly top the stew with the mashed potato (don’t worry about it being smooth and even), pick over a few rosemary leaves and lightly push them into the potato. 5. Drizzle with some olive oil, lightly coating the rosemary leaves, then cook in the oven for 25 minutes, or until golden and bubbling.
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BEEF CHEEKS IN RED WINE | JAMIE MAGAZINE RECIPES
Take the pressure off on the big day with this slow-cooked cut – it takes minimum effort but delivers a divine, melt-in-the-mouth texture.
From jamieoliver.com
Total Time 5 hours 20 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 763 calories per serving
From jamieoliver.com
Total Time 5 hours 20 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 763 calories per serving
- Preheat the oven to 140ºC/275ºF/gas 1.
- Using a sharp knife, remove the sinew from the beef cheeks. Peel and halve the shallots and peel and finely slice the garlic.
- Place half the butter in a medium ovenproof casserole dish over a medium heat. Sear the meat all over, until browned on all sides, then leave to one side.
- Add the shallots and fry for 8 to 10 minutes, or until slightly browned. Stir in the garlic and pick the thyme leaves straight into the pan. Fry for a couple of minutes, then return the beef cheeks to the pan and pour in the red wine.
- Bring to the boil, cook the wine for around 5 minutes, until reduced by half, then finely grate in the chocolate (if using).
- Pour in enough beef stock to cover, and turn up the heat. Bring back to the boil, season, then reduce the heat to the lowest setting. Cover with a tight layer of tinfoil and a lid, then place the pan in the oven and slowly braise for 4 to 4½ hours, or until incredibly tender.
- When the beef is almost ready, make the creamed parsnips. Bring a large pan of salted water to the boil.
- Peel and chop the parsnip, celeriac and apples into 3cm chunks, taking care to remove the apple seeds and core. Add the fruit and veg to the pan, and simmer for about 12 minutes, or until cooked through. Drain and steam dry over the hot pan.
- Stir in the rest of the butter and then spoon into a food processor. Pour in the milk and add a good pinch of sea salt and black pepper, then blitz until smooth, adding a little more milk if needed (you can do this in the pan with a hand blender if you prefer).
- Remove the cheeks from the casserole dish, then place the dish over a high heat. Cook rapidly until the sauce thickens. Stir in the jam, taste and adjust the seasoning, then add the cheeks back to the pan and baste.
- Serve with the creamy parsnips and all your favourite trimmings.
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RED WINE SAUCE RECIPE | BBC GOOD FOOD
Enjoy this deliciously rich red wine sauce as an accompaniment to steak. It's easy to make – cook it while steaks are resting then drizzle over when it's ready
From bbcgoodfood.com
Total Time 15 minutes
Category Condiment
Calories 212 calories per serving
From bbcgoodfood.com
Total Time 15 minutes
Category Condiment
Calories 212 calories per serving
- Boil the sauce down to about 200ml in total, then taste and season. Whisk in the remaining butter and the parsley, plus any resting juices from the steaks. Serve the steaks on warm plates and spoon the sauce over the top.
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RED WINE MUSHROOM SAUCE RECIPE | FOOD & WINE
You can make this sauce without butter or demiglace, but the texture will be quite thin. Amazing Steak Recipes
From foodandwine.com
Reviews 5
Category Condiments
From foodandwine.com
Reviews 5
Category Condiments
- In a medium nonreactive saucepan, combine the wine, mushrooms, shallot and demiglace. Boil over high heat, stirring occasionally until reduced to 2 cups, about 10 minutes. (To make the sauce with pan juices, discard the fat from the sauté skillet, add the reduced wine mixture and boil for 30 seconds, scraping the bottom of the pan with a wooden spoon to dissolve the browned bits.) Off the heat, whisk in the butter to make a thickened sauce. Season with salt and pepper and serve.
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RED WINE VINAIGRETTE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This red wine vinaigrette recipe goes nicely on salad greens, pasta salad or bean salad. Red wine vinegar is not as tart as other vinegars, so you can use a bit more compared to other vinaigrettes. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
From tasteofhome.com
Total Time 5 minutes
Calories 163 calories per serving
From tasteofhome.com
Total Time 5 minutes
Calories 163 calories per serving
- Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Just before serving, shake dressing again.
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24 RED WINE RECIPES THAT ARE SIMPLY DELICIOUS | FOOD & WINE
Jun 03, 2020 · From coq au vin and beef bourguignon to rich chocolate cake and savory sauces, recipes made with red wine have the perfect depth and complexity. These are all our favorite …
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BEST RED WINE FOR BEEF STEW: COOKING, PAIRING, AND RECIPES
Jul 01, 2021 · Nonalcoholic red wine. Yup, it’s the obvious answer, but to be honest, using nonalcoholic wine in a stew makes it taste almost exactly the same as its alcoholic cousin.
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THE BEST RED WINE FOR COOKING – PUREWOW
Oct 04, 2020 · Because red wine is more tannic than white, it turns bitter faster when cooked. That’s why white wine is popular in seafood and chicken recipes, while red wine is key in roasts and meaty stews. Red wine can also be used in marinades and glazes. So, dry red wines with moderate tannins are safest to include in recipes.
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From purewow.com
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RECIPES - COOKING WITH SHOTGUN RED
The popular YouTube Channel, “Cooking with Shotgun Red”, was created by television personality, entertainer, musician, comedian, and creator of the world-famous Shotgun Red character, Steve Hall.He loved to make people laugh, entertain, and he loved to cook. He started filming the cooking …
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COOKING WITH WINE RECIPES | ALLRECIPES
Cook with wine and add flavor to marinades, pan sauces, braises and more. Browse trusted cooking with wine recipes, and find ratings, reviews and cooking …
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RED WINE REDUCTION SAUCE FOR STEAK - BEST BEEF RECIPES
Nov 12, 2021 · A drinking wine rather than a cooking wine works best for red wine reduction sauce. If you are making this recipe and you do not have steak drippings, you can substitute 1 …
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From bestbeefrecipes.com
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THE BEST RED WINES FOR COOKING IN 2022
Feb 11, 2021 · Many of Ree Drummond's recipes call for a bit of red cooking wine, and it's no wonder: A splash of vino can add a ton of flavor and color, especially to meaty dishes like pot roast or a simple Bolognese sauce.But when the time comes to head to the liquor store and pick out a bottle, the options on the shelf can be overwhelming—what really is the best red wine for cooking?
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From thepioneerwoman.com
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RED WINE TURKEY RECIPE - COOKING WITH JANICA
Nov 06, 2019 · Making this red wine brine does require 2 bottles of red wine, but hey, it’s the holidays! I think it’s worth it. It’s also perfectly okay (and recommended) to use inexpensive wine. Save the good stuff for later! ?I use a red wine …
From cookingwithjanica.com
From cookingwithjanica.com
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BEST DRY RED WINE FOR COOKING | THEWINEBUYINGGUIDE.COM
Although most red wines will work with most recipes, here are a few tips to make it easier to find a good red wine for cooking. Best red wine for braising ribs, lamb, beef roast, or another red meat: Zinfandel or Syrah/Shiraz. These bold wines will stand up well to these hearty dishes. Best dry red wine for cooking beef stew or a wine …
From thewinebuyingguide.com
From thewinebuyingguide.com
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CHICKEN AND RED WINE SAUCE RECIPE | ALLRECIPES
Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking…
From allrecipes.com
From allrecipes.com
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INSTANT POT RED WINE POT ROAST | ONE POT RECIPES
Feb 20, 2019 · Quick, easy Instant Pot red wine pot roast recipe with simple ingredients- Juicy, tender, melt in your mouth braised chuck roast, loaded in Italian herbs. My family loves …
From onepotrecipes.com
From onepotrecipes.com
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NON-ALCOHOLIC RED WINE SUBSTITUTES - THE SPRUCE EATS
Aug 01, 2019 · Cooking and need a good stand-in for the red wine called for in a recipe? There are plenty of non-alcoholic substitutes that should do the trick. Be advised that most will change the …
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DISCOVER ALL THE DIFFERENT TYPES OF RED WINE
Nov 28, 2021 · Sometimes, you will hear of red wines referred to by their popular regional names. For example, a "Bordeaux" is a red wine from France that is made primarily from three varietals: Cabernet Sauvignon, Cabernet Franc, and Merlot grapes, or move to order a wine …
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INCREDIBLE RED WINE SAUCE FOR STEAK | JULIE BLANNER
Jan 24, 2022 · How to Make Red Wine Jus. Melt butter in a saucepan over medium heat. Add shallot and cook for 2-3 minutes.; Add wine and bring to a boil.Reduce for 15 minutes, scraping the sides until slightly syrupy. Serve on top of steak and enjoy with a glass of wine!; Red Wine …
From julieblanner.com
From julieblanner.com
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15 CLEVER WAYS TO USE LEFTOVER RED WINE — EAT THIS NOT THAT
Aug 28, 2020 · Cooking with wine is an age-old technique, but it's also a great way to avoid wasting leftover red wine, Scott said. Red wine is full of antioxidants, which can protect blood …
From eatthis.com
From eatthis.com
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NON-ALCOHOLIC RED WINE SUBSTITUTES - THE SPRUCE EATS
Aug 01, 2019 · Cooking and need a good stand-in for the red wine called for in a recipe? There are plenty of non-alcoholic substitutes that should do the trick. Be advised that most will change the flavor of your recipe, so you may want to do a test run before serving your …
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DISCOVER ALL THE DIFFERENT TYPES OF RED WINE - THE SPRUCE EATS
Nov 28, 2021 · Sometimes, you will hear of red wines referred to by their popular regional names. For example, a "Bordeaux" is a red wine from France that is made primarily from three varietals: Cabernet Sauvignon, Cabernet Franc, and Merlot grapes, or move to order a wine …
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INCREDIBLE RED WINE SAUCE FOR STEAK | JULIE BLANNER
Jan 24, 2022 · How to Make Red Wine Jus. Melt butter in a saucepan over medium heat. Add shallot and cook for 2-3 minutes.; Add wine and bring to a boil.Reduce for 15 minutes, scraping the sides until slightly syrupy. Serve on top of steak and enjoy with a glass of wine!; Red Wine …
From julieblanner.com
From julieblanner.com
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15 CLEVER WAYS TO USE LEFTOVER RED WINE — EAT THIS NOT THAT
Aug 28, 2020 · Cooking with wine is an age-old technique, but it's also a great way to avoid wasting leftover red wine, Scott said. Red wine is full of antioxidants, which can protect blood vessels, prevent blood clots, and reduce levels of the "bad" LDL …
From eatthis.com
From eatthis.com
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BAREFOOT CONTESSA | RED WINE-BRAISED SHORT RIBS | RECIPES
Red Wine-Braised Short Ribs from Barefoot Contessa. Preheat the oven to 425 degrees. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1½ tablespoons salt and 1½ teaspoons pepper. Roast for 20 minutes and remove from the …
From barefootcontessa.com
From barefootcontessa.com
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SLOW COOKER RED WINE BEEF BRISKET - THE MAGICAL SLOW COOKER
Sep 24, 2019 · This recipe is absolutely delicious. best brisket we have ever had. I used merlot dry red wine and followed the recipe. However I drained the broth skimmed off the fat and made a gravy using 2 1/2 cups of broth I beef bouillon cube and thickened the gravy …
From themagicalslowcooker.com
From themagicalslowcooker.com
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EASY RED WINE JUS | RECIPES MADE EASY
Dec 06, 2019 · Easy Red Wine Jus is a delicious sauce useful to enhance meat based dishes. Ignore the fancy name this Easy Red Wine Jus is actually very simple and goes with most meats as …
From recipesmadeeasy.co.uk
From recipesmadeeasy.co.uk
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6 BEST ALTERNATIVES TO RICE WINE FOR YOUR COOKING RECIPES ...
Apr 23, 2020 · What Can You Replace Rice Wine With In Your Cooking? Here are the rice wine substitutes you should always have in your kitchen: #1. Dry Sherry. This choice works like a charm, particularly if you can buy pale dry sherry. The flavor is very similar to rice wine…
From fitibility.com
From fitibility.com
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STEVE HALL AND SHOTGUN RED / COOKING WITH SHOTGUN RED
The official website for the popular Youtube cooking show, Cooking with Shotgun Red. Features recipes, cookbooks, Steve Hall, Miss Sheila and Jennifer Bruce.
From shotgunred.com
From shotgunred.com
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RED-WINE HOT CHOCOLATE RECIPE | EATINGWELL
These recipes make it easy to start your day with a healthy breakfast, no matter how busy you are. With breakfast-friendly staples on hand like yogurt, whole-wheat bread or frozen fruit, you can whip up delicious toasts, parfaits or frosty smoothies in no time.
From eatingwell.com
From eatingwell.com
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SLOW COOKED LAMB SHANKS IN RED WINE SAUCE | RECIPETIN EATS
Aug 08, 2018 · Classic Red Wine Sauce for Lamb Shanks. Red wine sauce is a classic braising liquid for lamb shanks, with the rich deep flavours a natural pairing with the strong flavour of lamb. The red wine sauce is super simple to make but after hours of slow cooking…
From recipetineats.com
From recipetineats.com
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NON-ALCOHOLIC SUBSTITUTES FOR RED & WHITE COOKING ... - KITCHN
May 02, 2019 · Red wine vinegar: The acidity in vinegar makes it a good substitute for deglazing the pan. Grape, pomegranate, or cranberry juice: These rich-flavored juices are also acidic which makes them a good substitute for deglazing a pan.Their deep fruit and …
From thekitchn.com
From thekitchn.com
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