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Recent Reviews

Re:Porcini-Rubbed Red-Wine-Braised Beef

One of the most flavorful pot roasts I've ever eaten. I agree with the other reviewers that it was a little too salty; next time I'd cut back on it just a little. I used about 2 lbs of meat (chuck stew meat, as I misread the recipe) and 1 lb of mushrooms to substitute (the meat counter only had 2 lbs of chuck roast the day I shopped). Per others' recommendations I added the veggies in the latter part of cooking, and I was very happy with the texture of them. The dish stood up very well to the intense California Sangiovese we were saving for a special meal. I would definitely make this again.

Posted: 08:44 pm on August 22nd 2017