Ingredients
2 -3 lbs blade roast
1 beef bouillon cube
1 bay leaf
14 cup water
1 12 cups red wine
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Dehydrated ube powder — baking, ice cream, drinks, natural purple
Purple yam extract — ube ice cream, halaya, cake, dramatic color
California bay — more intense eucalyptus note than Turkish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Dehydrated ube powder — baking, ice cream, drinks, natural purple
Purple yam extract — ube ice cream, halaya, cake, dramatic color
California bay — more intense eucalyptus note than Turkish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
in a bowl, combine all of your spices. place the roast in the bowl and fully coat the roast with the spices (you may wish to do this step in a large plastic bag). place the roast in your crock. add the one bouillion cube to the crock along with the bay leaf. add the water and the wine. set the crock pot on high for about 4 hours. depending on your crock pot, the length of time may vary. use the flavouful drippings to make gravy and voila! the main dish is served!