A few weekends ago we went to this restaurant, and when the waiter presented the menu he spent minutes talking about their “red wine braised beef chuck”…how they let it simmer in wine for 12 hours over night, how it just fell apart, how rarely people make such dishes at home, how highly he recommended it, and how we just had to try it out…
…so I ordered a breast of duck.
While he kept going on I was thinking to myself: “I’ve got a slow-cooker, I’ve got wine, and I’ve got meat…I’ll just make my own version of that delicious sounding dish at home, and go for something else instead.”
I know he noticed that I carefully listened with interest to every word he said describing that dish…because the look on his face when I, after his somewhat too long and excited monologue, ordered something so completely different was just priceless!
Anyway, a few days later I tried making a version of it, and it was not bad. Not bad at all.
The meat was definitely so tender it fell apart, and the flavor from the red wine was unmistakable. Very comforting.
Here’s what I did:
• 1 Beef Tri-Tip. (Chuck, Brisket etc would work just as fine.)
• 2 cup (5 dl) Beef Stock.
• Red wine. (Save your good wines for drinking though, cheaper ones work just fine for cooking…)
• 1 Onion, peeled and cut in quarts.
• 3 cloves of Garlic, crushed.
• 1 tbsp dried Thyme.
• 3 Bay Leaves.
• About 10 assorted Peppercorns.
On the evening the day prior to when you plan to eat the dish, trim the meat if needed and place it in a large bowl or pot.
Pour over the beef stock and add wine until the meat is completely covered.
Cover with a lid and put it in the fridge to let marinate over night.
The next day, about 10-12 hours before you plan to eat the dish, place the meat in a slow-cooker, add the rest of the ingredients, and pour over the wine/stock marinade.
Cook on low for 10-12 hours.
When done, carefully lift the meat out of the slow-cooker, let it rest for a little while, then cut the meat across the grains.
Serve with “Fauxtatoes” or Parsnip mash and some leafy greens.