"ChattyCathy" > wrote in message
...
> 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.


See, when I had pot roast with wine, it tasted winey and I was looking
forward to beefy. Bleah. Maybe my sister-in-law did not make it right.
>
> Anyway, I've seen quite a few pot roast recipes that call for balsamic
> vinegar instead of red wine; does that appeal to you?

It does.

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.
>

I might try that.