Well fed with a bad red

dscn3528To unintentionally complete my two-part series on what to do with an undrinkable bottle of wine, a friend recently (well, actually, not so recently) brought over a 2006 bottle of Bear’s Lair Merlot, which after one sip we promptly declared too bad even for our cheap tastes (I let her say it first). Since then I’ve been waiting for the right recipe and the right supermarket sale to magically appear at the same time. I waited quite a while. But finally, this week I found $2.49 a pound chuck steak and an old school Venetian recipe from my recent go-to man, Mark Bittman.

The recipe is extremely simple: it calls for boiling your wine with a few spices and sugar, marinating your steaks for a few hours, and either grilling (my personal choice), broiling, or frying dscn3532them up. Bittman’s recipe does ask for ribeye and a nice Amarone, but he points out that the recipe was traditionally used by peasants, on horse meat. So I figured what I had on hand would do the job. Even with my inferior ingredients, the steak was succulent and tender, sweet with very clear flavors of clove and cinnamon.

Check out the recipe here, and never let your wine shop miscues go to waste.

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