Text 31840, 85 rader
Skriven 2009-12-05 20:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Chateauneuf-du-Pape
===========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> 2006 Chateau de la Gardine to be specific.
 JW> I have decided to put them away for a couple years

 ML> I'm not completely certain about that property, but if it's a
 ML> reasonable Chateauneuf, it should be ready in 5 and keep another
 ML> 10 to 15.

Most of the sources I found suggested 6 to 12 years or more. As my
storage (that pantry off the kitchen) is warm I shall only wait one
more year.

This next recipe calls for boiling a bottle of wine and reducing it
by two thirds but that will not be the fate of the Gardine!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Braised Short Ribs With Dijon Mustard
Categories: Beef, Ribs, Wine
  Servings: 4

    750 ml bottle dry red wine
      4 lb beef short ribs, cut into
  2 1/2    inch lengths
           S&P
      2 TB olive oil
     10    shallots, trimmed, leaving
           the root ends intact, and
           halved lengthwise
      3 TB whole grain Dijon mustard
      6    plum tomatoes, halved
           lengthwise

Boil the wine in a 2-quart heavy sauce pan, uncovered, until
reduced to about 1 cup, about 20 minutes.

Meanwhile, pat the ribs dry and sprinkle with 1 tablespoon salt
and 1/2 teaspoon pepper. Heat the oil in a 5-quart heavy pot over
moderately high heat until hot but not smoking. Add the ribs in 2
batches and cook, turning occasionally, until browned on all sides,
about 8 minutes per batch. Transfer with tongs to a bowl.

Reduce heat to moderate, add the shallots to fat remaining in
pot, and cook, stirring occasionally, until browned, about 5
minutes. Transfer with a slotted spoon to another bowl.

Stir reduced wine and mustard into the juices in the pot. Add the
ribs, meat side down, cover tightly, and simmer, for 1 1/2 hours.

Gently stir shallots and tomatoes into the braised rib mixture
and continue to simmer, covered, without stirring, until meat is
very tender, about 1 hour more.

Carefully transfer the ribs, shallots, and tomatoes to a platter.
Skim off fat from cooking liquid. Liquid should coat a spoon and
measure about 1 cup; if necessary, boil to reduce.

Season the sauce with salt and pepper and pour over ribs.

Note: The shallots can be browned and the ribs braised in the wine
and mustard up to 1 day ahead. Cool, uncovered, skim off some of the
fat from the surface of the braising liquid. Bring the rib mixture
to a boil, covered, then gently stir in the shallots and tomatoes.
Reduce the heat and simmer until the meat is very tender, about 40
minutes.

Posted by Caroline Russock

Adapted from Gourmet Today by Ruth Reichl and John Willoughby.

From: Serious Eats

MMMMM-------------------------------------------------

Cheers

YK Jim


... If you go to a dive bar do not ask to see the wine list.

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