SWEET RED WINE FOR COOKING RECIPES

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HOMEMADE RED WINE VINEGAR RECIPE - NYT COOKING



Homemade Red Wine Vinegar Recipe - NYT Cooking image

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

1 750-milliliter bottle of good red wine
½ cup live raw vinegar, or vinegar mother

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

SLOW-COOKED RED WINE BEEF STEW RECIPE - NYT COOKING



Slow-Cooked Red Wine Beef Stew Recipe - NYT Cooking image

Red wine and beef are such an elemental combination that it's worth mastering the technique for a great stew: Sauté the ingredients quickly to caramelize and reduce, then cook through very slowly (preferably in a low oven, but see our Notes on how to cook in the slow cooker or pressure cooker). You can use any wine you like, since it will be cooked for a long time: the alcohol, acidity and fruitiness that make wine lovely in the glass are not so nice in the bowl; they have to be tamed by simmering. But the tangy, syrupy taste they leave behind is an ideal counterpoint to red meat. Celery is optional because some don't like it, but note that it's not eaten: It just provides a green flavor note alongside the sweet carrots and earthy potatoes.

Provided by Julia Moskin

Total Time 5 hours

Yield 8 to 10 servings

Number Of Ingredients 20

3 1/2 to 4 pounds well-marbled beef stew meat, preferably chuck, cut into large (2-by-2 1/2-inch) pieces
2 large sprigs fresh thyme
2 bay leaves
About a dozen juniper berries
1/2 bottle red wine (not sweet)
Salt and freshly ground black pepper
4 garlic cloves (1 smashed and peeled, 3 minced)
4 tablespoons vegetable oil
3 stalks celery (optional)
3 large carrots
2 onions
1 large, starchy potato, such as Idaho
3 ounces pancetta (or French ventrèche), diced small (optional)
3 tablespoons olive oil
3 tablespoons tomato paste
Bouquet garni (2 sprigs fresh thyme, 2 sprigs fresh rosemary or parsley, 2 bay leaves, 6 juniper berries, 4 whole cloves, 1 teaspoon dried orange peel, wrapped in cheesecloth and tied)
1/2 bottle red wine
Chicken broth, as needed
3 tablespoons chopped parsley
1 tablespoon chopped fresh thyme leaves (or use additional parsley), for garnish

Steps:

  • Marinate the meat: In a large bowl, combine all the marinade ingredients. Mix well and refrigerate in the bowl or a thick sealable plastic bag for at least 2 hours or up to 1 day.
  • When ready to cook, strain off the marinade and reserve for cooking. Drain meat on paper towels and pat until very dry. Sprinkle with salt and pepper.
  • Place a large, heavy pot with a tight-fitting lid on the stove and rub the bottom with the smashed, peeled clove of garlic, until coated with the garlic’s oils. Discard garlic.
  • Add 2 tablespoons vegetable oil, and cook over medium heat until shimmering. Add half the meat and brown gently on both sides while preparing the vegetables. There’s no need for a hard crust to form; a little browning is all that’s required. When browned, remove meat to paper towels to drain. Repeat with remaining 2 tablespoons oil and meat. Return all the browned, drained meat to the pot.
  • Meanwhile, cut the celery (if using) and carrots into large chunks. Peel and chop the onions. Peel and dice the potato.
  • Heat oven to 250 degrees. In a separate skillet, heat pancetta (if using) and olive oil over low heat. Cook gently until the fat renders. When the pork fat is running, add onions, celery, carrot, onion and minced garlic. (If not using pancetta, simply heat olive oil and add vegetables and garlic.) Cook gently, stirring, until softened and golden, about 10 minutes. Raise the heat, add tomato paste and cook, stirring, until fragrant and sizzling. Add the bouquet garni, reserved marinade and potato. Let bubble fiercely for 5 to 10 minutes, until liquid is thickened and syrupy. Add mixture, once cooked, to the pot with the meat.
  • Pour in the wine and, if needed, enough broth to just cover the ingredients. Stir to combine. Bring to a simmer, cover tightly and bake 4 to 5 hours, until the meat is soft enough to eat with a spoon and the sauce is rich and thick. After 4 hours, if liquid seems thin, uncover pot for the rest of the cooking.
  • When done, let cool slightly, uncovered. Remove and discard celery (if using) and bouquet garni. To thicken the stew, use a fork to mash some of the carrots and potatoes into the liquid; or, remove and purée them, then add back in. Taste and adjust the seasonings with salt and lots of freshly ground pepper.
  • Reheat and serve immediately, or let cool and refrigerate. Serve within 3 days; the flavor will only improve. Garnish each serving with a sprinkling of chopped thyme and parsley.

Nutrition Facts : @context http//schema.org, Calories 447, UnsaturatedFatContent 14 grams, CarbohydrateContent 16 grams, FatContent 19 grams, FiberContent 3 grams, ProteinContent 40 grams, SaturatedFatContent 5 grams, SodiumContent 942 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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