It's the farthest thing from fine dining, but that's exactly what we want- something hedonistic, uncerebral, primitive that connects us to our heritage and that's absolutely delicious. Think of it as a dinner at grandma's, minus grandma. For our version, we take our grass-fed beef tri-tip cuts and braise them long and slow in our favorite red wine for cooking (a Negroamaro from Italy) with bay leaves, garlic, onions, salt & pepper. Once the meat's done we make a red wine sauce by adding more of the Negroamaro wine, portobello mushrooms (just a little bit for flavor and texture) and reduce it by half. We finish it with a healthy dose of our favorite sweet butter, and emulsify the sauce with a tad of dijon mustard. I just tried it today and, honestly, I could eat this every day. We serve it over our mashed butternut-potatoes and twice-cooked vegetables. Comfort food as old as this country is and wonderfully delicious and soulful.
Our Latest Addition- Pot Roast
It's the farthest thing from fine dining, but that's exactly what we want- something hedonistic, uncerebral, primitive that connects us to our heritage and that's absolutely delicious. Think of it as a dinner at grandma's, minus grandma. For our version, we take our grass-fed beef tri-tip cuts and braise them long and slow in our favorite red wine for cooking (a Negroamaro from Italy) with bay leaves, garlic, onions, salt & pepper. Once the meat's done we make a red wine sauce by adding more of the Negroamaro wine, portobello mushrooms (just a little bit for flavor and texture) and reduce it by half. We finish it with a healthy dose of our favorite sweet butter, and emulsify the sauce with a tad of dijon mustard. I just tried it today and, honestly, I could eat this every day. We serve it over our mashed butternut-potatoes and twice-cooked vegetables. Comfort food as old as this country is and wonderfully delicious and soulful.
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