Here's an affordable way to cook and provide a good, big roast of meat for the family. After cooking this roast in a tomato broth all day in a slow cooker, the meat will just fall apart with a fork. Melt in your mouth. This is a feast for a king.
Here's what you'll need:
Prep the Meat. Unwrap the meat. Season it with salt and pepper. Rub it in there. Put coconut oil in a skillet. You could throw in some olive oil and butter too. You want to brown-up the sides of the beef roast. It's like frying a meat ball before cooking it. Throw It All Together. Throw into the crock pot the onions, carrots, celery, leeks, and garlic. Put the roast on the top. Pour the tomatoes, chicken broth, and wine over it. Toss in the rosemary, thyme, and other spices. Cook It. Let 'er cook for 8 hours. So, start in the morning before work. And you'll serve this for dinner. If you're around while cooking it, keep basting the meat, which means keeping it wet. Don't let it dry out. It like to keep padding butter on it, just like basting a turkey. Plate It. Serve It. After it's all cooked, you're ready to serve. I don't take it out of the cooker. I like to plate right from the slow cooker pot, because everything is right there, including the juices. If you'd like, you could pour out the juices, onion, and some carrots and throw it all into a blender to make a thick gravy kind of thing. Serve. You're a king. Pair It. Pair it with a good, bold, fruit-forward red wine. Consider this particular wine. Here's a red wine that I love to drink.
Jeff introduced us to Rodney Strong for the first time many years ago at his restaurant, The Kimberton Inn in Kimberton, Pennsylvania. And it's been one of many favorite's since. Remember that Merlots are the softer brother of the Cabernet Sauvignon. Rodney Strong Merlot looks in the glass as a deep ruby red with a high viscosity. Tilt. By Tilting the glass a little, you can see how the wine changes color from the center to the outer edge. Really nice color. Swirl. Swirl the wine in the glass. The viscosity is how slowly it runs back down the surface of the glass while you're swirling. The more viscosity, the more "legs" it has, and likely the more alcohol. Swirlingincreases the surface area of the wine as it spreads over the interior surface of the glass. This allows the smells to escape and reach your nose. Take a sniff. Sniff. Sniff the wine. Hold the glass a few inches from your nose. Then, let your nose go into the glass. Smell freshly crushed black berry fruits with warm blueberry sauce, blackberry jam, with hints of oak and licorice. I love this smell. My wife smiles every time. It's a big taste. Starts smooth, because it's been aged a couple years. The wine is quite luscious and juicy with liquid blackberries, ripe blueberry juice and squeezed raspberries. Almost a blueberry/black berry liqueur taste and a plum flavor. Tannins are soft, supple and balanced through the middle, and ending with dark cherry at a lingering finish. Try grilling a big slab of salmon with wild rice and mushrooms. If you want to pair it with meat, go for a duck or squab. You can pour it with some cheeses, such as mild cow and goat cheese. Delicious. Affordable. If you're wondering about what type of glass to pour these good wines into, I go for the simple choice - go big and round for reds. I like the Cabernet/Merlot wine glass.
I like them because their big, but not too big. A balloon-shaped wine glass allows the wine to promote better flavor and allows the wine to develop its full bouquet. Wine needs room to breathe and a tapered shape is the best for releasing the aroma. Remember, smaller glasses for white wine; bigger glasses for red wine. Red wine glass on Amazon. |
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