dry red wine vs beef broth

[tschwa2]

I am cooking a leg of lamb for the first time over the weekend. The recipe calls for

• 1/4 cup dry red wine or beef broth

They seem like very different things. I generally don't cook with wine so am leaning toward the beef broth.

Any arguments that wine would make for a better leg of lamb.

 

[CO skier]

I am cooking a leg of lamb for the first time over the weekend. The recipe calls for

• 1/4 cup dry red wine or beef broth

They seem like very different things. I generally don't cook with wine so am leaning toward the beef broth.

Any arguments that wine would make for a better leg of lamb.

They are just flavoring agents. If you are cooking an entire leg of lamb, you would want at least a full cup of one or the other, and probably more. The spices you choose will make more of a difference in the ultimate taste of the dish than whether wine or beef broth is used.

 

[Passepartout]

I am cooking a leg of lamb for the first time over the weekend. The recipe calls for

• 1/4 cup dry red wine or beef broth

They seem like very different things. I generally don't cook with wine so am leaning toward the beef broth.

Any arguments that wine would make for a better leg of lamb.

I would use a Cabernet Souvignon, (not broth- unless someone has a thing about wine. 1/4 cup isn't much) and minced garlic. Serve with mint jelly. What time's dinner?

 

[VacationForever]

Red wine will make it a little sweeter. I generally use chicken broth but if I were to pick one of the two listed, I would pick beef broth. I don't like entree that is sweet, with sweet glaze or balsamic reduction.

 

[clifffaith]

I have tried to like lamb, but just don't. Must have inherited that from my grandfather who worked transporting sheep on ships on Lake Erie. According to my mother he thought lamb tasted like the sheep smelled.

 

[VacationForever]

I love lamb....

 

[Beachclubmum]

Wine is an acid, which should make the meat more tender. I'd stick with the wine.

 

[geist1223]

During a trip to my Brother and SIL's House Patti made a Beef Stew and a couple nights later a Red Spagetti Sauce. SIL was raving about the meals. Patti told her that when you start with frying a couple pieces of bacon (remove after they well done) in the Pot and add 1/2 bottle of Red Wine everything turns out very tasty.

Many people do not like Lamb for 2 reasons: 1. The Lamb is not young and fresh; and, 2. People cook it incorrectly.

Now if you want to really try a healthy and flavorable red meat try Goat. Though Goat can be hard to find. I will buy an entire rear leg and have them cut it in about 1.5 inch strips at a Mexican Butcher Shop.

I am really spoiled because Patti is a fantastic Chef/Cook.

 

[bluehende]

Maybe translate that into beef broth or grape broth.

 

[tschwa2]

Thanks for all the advice. I kind of wish I could cut it in two and try it both ways. I think I will go with the wine as I don't think 1/2 cup for 7 pound leg will do all that to the taste but perhaps will help make it more tender.

When I was little we did lamb with the mint jelly and I never liked it but when I grew up I had it at Greek and other middle Eastern restaurants as well as Indian places. We cook lamb chops on the grill and even lamb shoulder. There was a sale at the store on the leg which is normally over $30 for $17 so I decided I would give it a try rather than the more traditional beef or pork roast for a Sunday family meal.

 

[Luanne]

I love lamb. My mom used to serve us lamb chops on a semi-regular basis and that was usually my request for my birthday.

About using wine vs beef broth. Dh does the cooking, he will usually use wine, unless we don't have any available for cooking. Then he will use beef broth.

 

[sue1947]

Thanks for all the advice. I kind of wish I could cut it in two and try it both ways. I think I will go with the wine as I don't think 1/2 cup for 7 pound leg will do all that to the taste but perhaps will help make it more tender.

Assuming you are roasting the leg of lamb: The acid in the wine won't have much, if any, impact on tenderness; that is for pot roasting/braising/stewing where the meat is down in amongst the wine. In addition, the wine won't impact the flavor very much other than a little basting throughout (which I don't do anyway with roast lamb). The main impact is on the flavor of the gravy. You will use it to deglaze the pan of all the drippings and make gravy. If you want a little sweetness in your gravy, use wine. If not, use beef broth. Chicken broth is a more neutral flavor and you can even use a little water.

 

[tschwa2]

Man. I kind of like savory over sweet. I guess back to beef broth.

 

[clifffaith]

I love lamb. My mom used to serve us lamb chops on a semi-regular basis and that was usually my request for my birthday.

About using wine vs beef broth. Dh does the cooking, he will usually use wine, unless we don't have any available for cooking. Then he will use beef broth.

I am reminded that there was a diet plan (maybe Scarsdale??) 40 or so years ago that had me eating certain foods on certain days. Mom made lamb chops, as was called for in that day's diet menu. That was it for me on that plan. Bring on the chocolate chip cookies!

 

[Talent312]

Bring on the chocolate chip cookies!

DW is baking 144 (12 dozen) cookies (6 varieties) for a Christmas party this year.
However, not all of them will make it to the party itself.
.