Beef in Red Wine

Tonight I had a meal I had cooked and put in the freezer just for these kinds of nights when I come back late from work and really don’t feel like cooking. I had let it defrost and then heated it in the oven (rather than the microwave) and served it with some gnocchi. Gnocchi was decided upon because it only takes two minutes to cook (yes it was from a packet, I don’t have the patience (or the skill) to cook it from scratch, especially on a week day evening.

Originally it had taken a few hours to cook, time I had then, but on an evening tonight would have been impossible.

The art of cooking something like braising steak or stewing steak is long slow cooking, cook it too fast or not long enough, you will get something very tough and chewy and rather tastless.

The beef I cooked was tender, melt in the mouth tender, and a very rich sauce.


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