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jkiemele
222
Oct 19, 2017
Last winter I did a beef stew and used gin. My hope was for the delicious botanical notes of the gin to give the stew nice flavor notes. It did. I'd imagine this would be as successful with lamb and other meats. The botanical types used in gin are not uncommon as stand alone flavors for beef and other meats.
jkiemeleWhich Gin did you use? Love me some beef stew and this sounds like a cool thing to try.
jkiemele
222
Oct 20, 2017
WillI used Bombay Blue Sapphire as that is what I had on hand. Give it a shot, you'll love it!
jkiemeleWhen do you add it to the stew? I usually start my stews by cooking some diced onions on the bottom of the put, then browning the beef, then moving on from there. Seems like it could work well to add it toward the bottom of the diced onion cooking?
jkiemele
222
Oct 21, 2017
WillI added the gin when I deglazed after cooking the aromatics and browning the beef. I let the gin deglaze and reduce a bit, scraped the brown bits, then added the other liquid.
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