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Christine Dabney

On Tue, 21 Aug 2012 00:54:55 +0000 (UTC),
(Steve Pope) wrote:

>Christine Dabney > wrote:
>
>>On Sun, 19 Aug 2012 21:58:36 -0400, "Jean B." > wrote:
>
>>>Hmmm. I like the fact that you don't even have to brown the meat.
>>> Also, I imagine this approach would lend itself to lots of
>>>different seasoning combos. (I will try to overlook the lack of
>>>red wine. <g>)
>
>>Oh, it browns really nicely during the roasting. I haven't tried any
>>other seasoning combos...
>
>>The combo of the onions and the garlic make for a really nice gravy,
>>which is produced from all those onions and the meat juices.
>
>>You can always drink the red wine with the meal..
>
>I like the looks of the recipe you posted a link to. I am wondering
>if one must be careful about which type of beef this will work with.
>Most grass-fed beef has less moisture than non-grass-fed, and less
>juice comes out of it. (But still some does.)
>
>(I just checked and Macella Hazan wants twice as much added liquid in
>the pot roast than I use... she says 2/3 of the way up the side
>of the meat. That, I feel is too much.)
>
>Steve

The onions produce the liquid here, Steve. It has a very intense
beefy flavor..and I can imagine it would be even better with grass fed
beef. I would love to try it with that, myself.

Christine