cybercat wrote:

>
> "ChattyCathy" > wrote in message
> ...
>> cybercat wrote:
>>
>>>
>>> Wine does not belong in pot roast either. Ugh.
>>
>> Have you actually tried it? I often add some dry red wine to our beef
>> pot roasts and it's pretty good.
>>
>
> How does it differ from pot roast without the wine? What does it add?
> A winey flavor? Don't get me wrong, I love things like adobo and put a
> splash of vinegar in my chili, even. But I don't like wine added to
> food. I have not done it because others have and I hated it.

I wouldn't say it gives it a winey flavor; I find it gives the meat
a 'richer' flavor - hard to explain - but it also seems to make the
meat 'melt in your mouth' (yes, I know pot roast usually makes for
really tender meat, but it turns out even more tender if I use red
wine). However, like anything else if you don't fancy it, so be it.

Anyway, I've seen quite a few pot roast recipes that call for balsamic
vinegar instead of red wine; does that appeal to you? I'm thinking of
trying a recipe by Alton Brown from the Food Network site:

http://www.foodnetwork.com/recipes/a...ipe/index.html

BTW, think somebody mentioned cooking with vermouth [and red meat]
elsewhere in this thread; I also thought that was an unusual
combination until I tried Murphs's Stew (from the RFC Cookbook) which
calls for soaking the beef in vermouth for half an hour before cooking.
It was really good too.

--
Cheers
Chatty Cathy