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re: Help me improve my Turtle Sauce Piquante
Posted on 7/23/16 at 4:24 pm to Geaux2Hell
Posted on 7/23/16 at 4:24 pm to Geaux2Hell
Use white wine instead of red....and reduce the amount a bit. Brown the onions and other veg, then add a little tomato paste and brown it too, then use the wine to deglaze the pan.
1
Posted on 7/23/16 at 5:34 pm to hungryone
Thanks for the tips. I simmered the meat over med-low heat with a bunch of veggies and aromatics for 3 hours. I can cut it with a fork so I finally got that tenderness I was aiming to achieve. The idea of boiling meat sounds gross to me but it worked. Tomorrow will be the roux and gravy.
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