A few weekends ago we went to this restaurant, and when the waiter presented the menu he spent minutes talking about their “red wine braised beef chuck”…how they let it simmer in wine for 12 hours over night, how it just fell apart, how rarely people make such dishes at home, how highly he recommended it, and how we just had to try it out…
…so I ordered a breast of duck.
While he kept going on I was thinking to myself: “I’ve got a slow-cooker, I’ve got wine, and I’ve got meat…I’ll just make my own version of that delicious sounding dish at home, and go for something else instead.”
I know he noticed that I carefully listened with interest to every word he said describing that dish…because the look on his face when I, after his somewhat too long and excited monologue, ordered something so completely different was just priceless!
Anyway, a few days later I tried making a version of it, and it was not bad. Not bad at all.
The meat was definitely so tender it fell apart, and the flavor from the red wine was unmistakable. Very comforting.
Here’s what I did:
Serve with “Fauxtatoes” or Parsnip mash and some leafy greens.