4th times a charm i guess. its finally edible. its pretty intense but delicious. braising in wine definitely helped subdue the overly harsh bitter and sour notes. i braised 2 lbs of beef chuck in 10 oz of chianti. i ended up with very little leftover broth, so i ended up having to add back 7.0 oz chicken stock and 3.0 oz fresh chianti and reduced. theres added gelatin powder and some cornstarch to give the sauce a creamier, velvety texture. overall its pretty delicious. unique and probably not something i want to be eating every week, but glad its in my repertoire.
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4th times a charm i guess. its finally edible. its pretty intense but delicious. braising in wine definitely helped subdue the overly harsh bitter and sour notes. i braised 2 lbs of beef chuck in 10 oz of chianti. i ended up with very little leftover broth, so i ended up having to add back 7.0 oz chicken stock and 3.0 oz fresh chianti and reduced. theres added gelatin powder and some cornstarch to give the sauce a creamier, velvety texture. overall its pretty delicious. unique and probably not something i want to be eating every week, but glad its in my repertoire.