Text 20299, 93 rader
Skriven 2009-01-31 06:30:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: FULL BODIED???
==========================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> The exact recipe now varies, but the original combined one part of
 DD> Californian red wine with two parts of New York sparkling wine.

 GJ>  That would be quite, quite different from a lovely, dry, full-bodied
 GJ> sparkling shiraz.

 DD> I have tried shiraz (syrah) a number of times. Never met on I would
 DD> consider "full-bodied" yet. Mostly thin tasting ... to me. But, then,
 DD> my preferred reds are Zinfandel, Merlot and Chianti style (Sangiovese
 DD> grapes). Or just a jug of good ol' Dago Red which is, I suspect made
 DD> with Primitivo and Sangiovese grapes
 DD> - Primitivo being the grandfather of Zinfandel grapes.

 GJ> Have you tried the South Australian shirazes, still and sparkling?
 GJ> They are better than the NSW and Victorian ones.  I share your liking
 GJ> for those heavy reds.  One of the best I had was in Evora, Portugal,
 GJ> the vinho de mesa, which came in an earthenware jug, evil-looking and
 GJ> almost black in colour, but wonderfully intense flavour.

I've not tried fizzy shiraz. The Ozzie stills I have tried have been Penfold's
(not the U$25/bottle Grange), Grant Burge Benchmark (sweet), and Long Flat
Shiraz (best of the lot - but, I still prefer their "Red"). All of these were
under U$15/bottle - my upper limit except for very special occasions.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Corned Beef And Cabbage
 Categories: Beef, Greens
      Yield: 7 servings
 
      3 lb Corned beef brisket; in
           - brine
     16 c  Cold water
      2    Bay leaves
      2 ts Black peppercorns
      4    Whole allspice berries
      2    Whole cloves
    1/2 lg Head green cabbage; in 8
           - wedges
      8 sm New potatoes; halved
           Freshly ground black pepper

MMMMM---------------------HORSERADISH SAUCE--------------------------
    3/4 c  Mayonnaise
    3/4 c  Sour cream
    1/4 c  Plus 2 tablespoons jarred
           - grated horseradish (with
           - liquid)
    1/2 ts Grated lemon zest
      2 ts Kosher salt
           Fresh ground black pepper
 
  In a small bowl, mix together the mayonnaise, sour cream,
  horseradish, zest, and 2 teaspoons salt. Season generously
  with pepper to taste. Refrigerate the horseradish sauce for
  at least 30 minutes before serving
  
  Preheat the oven to 300 degrees F.
  
  Place the corned beef in a colander in the sink and rinse
  well under cold running water.
  
  Place the corned beef in a large Dutch oven with a tight-
  fitting lid, add the water, bay leaves, peppercorns, allspice
  and cloves. Bring to a boil, uncovered, and skim off any scum
  that rises to the surface. Cover and transfer pan to the oven,
  and braise until very tender, about 3 hours and 45 minutes.
  
  Transfer the corned beef to a cutting board and cover tightly
  with foil to keep warm. Add the cabbage and potatoes to the
  cooking liquid and bring to a boil. Lower the heat and simmer
  until the vegetables are tender, about 20 minutes.
  
  Using a slotted spoon, transfer the cabbage to a large platter.
  Slice the corned beef across the grain of the meat into thin
  slices. Lay the slices over the cabbage and surround it with
  the potatoes. Ladle some of the hot cooking liquid over the
  corned beef and season with pepper. Serve immediately with
  the mustard or horseradish sauce.
  
  Copyright Television Food Network, G.P. All rights reserved
  
  MM Format by Dave Drum - 10 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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