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Cold-weather comfort food is all we want on a lazy, long winter weekend, and this French onion pot roast is the perfect cross between slow-roasted chuck and classic cheesy French onion soup.
Oenophile Christian Depken at Savannah's Le Chai enjoys nothing more than recommending wines from his curated European vintages.
Cold-weather comfort food is all we want on a lazy, long winter weekend, and this French onion pot roast is the perfect cross between slow-roasted chuck and classic cheesy French onion soup.
A pairing of vin jaune with walnuts and Comté cheese. Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years.
Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2] Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. (These are American terms for the cuts ...
Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. [1]The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones of a cattle, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'.
Cubes of beef chuck slowly braise with red potatoes, carrots and onions in wine and beef broth until succulent. Black Bean and Sweet Potato Chili by Gaby Dalkin
Roast beef tenderloin Whole tenderloins are sold as either "unpeeled" (meaning the fat and silver skin remain), "peeled" (meaning that the fat is removed, but silver skin remains), or as PSMOs ("pismos"), which is short for "peeled, side muscle on" [ 6 ] (side muscle refers to the "chain").