Red Wine Broth for Meat

Name: Red Wine Broth for Meat
Ingredients: 2 cups chicken, beef, or pork broth (optional); 2 cups chicken, beef, or pork broth (optional); 3 bottles of dry red wine; 1 bouquet garni; salt and pepper; salt and pepper; 2 tablespoons all-purpose flour; 1 small turnip, peeled and chopped; 2 garlic cloves, crushed and peeled; 12 ounces lean raw beef or pork trimmings or ½ pound pancetta or unsmoked raw cured ham such as prosciutto trimmings, cut into ½-inch cubes; 12 ounces lean raw beef or pork trimmings or ½ pound pancetta or unsmoked raw cured ham such as prosciutto trimmings, cut into ½-inch cubes; 12 ounces lean raw beef or pork trimmings or ½ pound pancetta or unsmoked raw cured ham such as prosciutto trimmings, cut into ½-inch cubes; 12 ounces lean raw beef or pork trimmings or ½ pound pancetta or unsmoked raw cured ham such as prosciutto trimmings, cut into ½-inch cubes; 12 ounces lean raw beef or pork trimmings or ½ pound pancetta or unsmoked raw cured ham such as prosciutto trimmings, cut into ½-inch cubes; 2 cups chicken, beef, or pork broth (optional); 1 medium-size onion, chopped; 1 medium-size carrot, chopped; 2 tablespoons unsalted butter

Preparation info

Makes
1 quart

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Red wine broth is a delicious backdrop for soups that contain lightly sautéed, grilled, or roasted meats. Made in almost the same way as red wine sauce, but neither as concentrated nor as rich, it makes it possible to serve elaborate meat dishes without the excess calories and fat.

The trick for making a savory red wine broth is to cook pieces of meat with aromatic vegetables such as carrots, onions, and turnips until both the meat and vegetables are thoroughly browned. Then, instea

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