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Started By
Message
Anyone here do a red gravy/tomato sauce slow cooked in the oven?
Posted on 2/13/20 at 12:46 pm
Posted on 2/13/20 at 12:46 pm
Came across this recipe that sounds intriguing. Cooked in a dutch oven for six hours at 300 degrees resulting in a good bit of caramelization. Reviews are off the charts. I plan on getting it started in a bit. Think I will add a pork neckbone to add more depth of flavor.
Serious Eats
I will follow up with pics and results.
Serious Eats
I will follow up with pics and results.
This post was edited on 2/13/20 at 1:03 pm
6
Posted on 2/13/20 at 12:58 pm to mouton
That looks good. I once sous vided one for an entire Lenten Season and the results were amazing. So that's an option if you've got 40 days and nights.
Posted on 2/13/20 at 1:01 pm to mouton
Drop a rind of parmigiano reggiono in it.
Posted on 2/13/20 at 1:01 pm to VABuckeye
Thought of that as well.
Posted on 2/13/20 at 1:12 pm to mouton
That looks great. I use some spare ribs to simmer in mine. Easy to get the bones out. I had some issues with some small neck bone bits before.
Posted on 2/13/20 at 2:29 pm to mouton
That is my go-to red sauce. I've made it multiple times and is the best recipe I've run across by far.
Posted on 2/13/20 at 3:02 pm to Centinel
Good to hear. Do you make it exactly as written?
Posted on 2/13/20 at 4:27 pm to mouton
Thats the recipe I use too, it's great and you will not be disappointed.
Posted on 2/13/20 at 4:35 pm to mouton
Yes. I put a chuck roast in it and shred it. Delicious!
Posted on 2/13/20 at 6:25 pm to LSUballs
Why did you do that?
Posted on 2/13/20 at 6:30 pm to Walt OReilly
I’m pretty sure he was joking .lol
Posted on 2/13/20 at 6:33 pm to mouton
Oh thanks. I thought he was being serious
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