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As promised. . .Lidia Bastianich’s recipe for Beef Roasted in Barolo Wine. It’s unbelievably delicious and perfect for Hanukkah or Christmas, or even New Year’s Eve. Lidia roasts hers in a Dutch oven, but you can even make this centerpiece dish in a slow cooker, as senior contributor Chris Prosperi did for us in the studio. Lidia approved! Plus, senior contributor Alex Province pours a juicy Rasteau ($20), and cocktail contributor Anthony DeSerio shares a recipe for a joyful rum punch. Chris also offers up tasty ideas for what to do with leftover potatoes and tips for searing beef before adding it to a slow cooker. Faith dishes about her version of the ultimate brisket sandwich. It’s from one of her favorite lunch spots on the north fork of Long Island, but you’ll want to adapt it to make at home.
Aired: December 26, 2019 (Originally aired November 28, 2015 and November 25, 2017)
Chris Prosperi – Chef and co-owner of Metro Bis restaurant in Simsbury, CT
Alex Province – wine broker
• “Can’t Stop the Feeling,” Justin Timberlake
• “Never Never Gonna Give You Up,” Barry White
• “Beans and Cornbread,” Louis Jordan and The Tympany Five
• “Fresh Eyes,” Andy Grammer
• “You Eat Too Much,” Harold Burrage
• “Tom’s Diner,” Suzanne Vega
• “Everybody Eats When They Come to My House,” Cab Calloway
Paula Raulinaitis says
Are there any adjustments that should be made to the recipe if cooking the beef in crock pot?
Robyn Doyon-Aitken says
Sure. Listen to the first 10 minutes or so of the episode. Chris and Faith talk about browning the meat, adding herbs and vegetables, and adapting for the slow cooker (Chris recommends cooking on low for 6-8 hours).