Comments on: Weekends with Julia: Beef Braised in Red Wine

By: Sara

Sara — Wed, 08 Jun 2011 18:32:27 +0000

Nancy, I realized after preparing this meal that if I tried to cook like that every day, all I would ever be doing was making dinner!

By: Nancy Taylor

Nancy Taylor — Tue, 07 Jun 2011 18:34:47 +0000

Your photos are divine! I made this recipe and it is truly a labor of love! I started mine on a Sunday afternoon and finished it Monday night at 10:30 p.m. One thing about following recipes from “Mastering the Art of French Cooking” is that you should do it on a weekend!

p.s. Love your blog!

By: Gemma

Gemma — Sun, 10 Apr 2011 15:02:44 +0000

I just discovered your site and am thrilled. I will be making this recipe in the next several days!

By: Weekends with Julia: Brown Braised Onions

Weekends with Julia: Brown Braised Onions — Tue, 04 Jan 2011 22:11:48 +0000

[...] all of those onions put me off. But since Julia recommended this particular dish as a side to Beef Braised in Red Wine, I decided to go ahead and peel all of those little suckers. It was completely worth it, and I will [...]

By: My Madison Bistro » Weekends with Julia: Carrots Braised in Butter

My Madison Bistro » Weekends with Julia: Carrots Braised in Butter — Mon, 17 Aug 2009 03:19:27 +0000

[...] planned on making carrots as part of my Weekend with Julia, but they were a suggested side dish to Beef Braised in Wine, and I had all of these extra carrots lying around from making the beef, so I thought, why [...]

By: JaneRadriges

JaneRadriges — Sat, 13 Jun 2009 21:34:47 +0000

Great post! I’ll subscribe right now wth my feedreader software!

By: Sara

Sara — Wed, 03 Jun 2009 05:29:20 +0000

Sara, I hear you on braising when it’s cool. It’s been unseasonably cool throughout May/early June (so far), so I may soon be braising again!

By: Sara

Sara — Mon, 01 Jun 2009 19:35:58 +0000

Sounds amazing! I would have never thought to put the pig fat in the roast. I love braising, especially when it’s cold out.