I braised some chuck roast with shallots, garlic, Pinot Noir, and juniper berries, salt, and pepper in a *325 oven (keep that lid on) for about three hours. I then gave those fingerling coins a poach in some olive oil (about an inch), along with some rosemary. They came out creamy on the inside with a slight give on the outside. Add some peas, and you have a dinner worthy of a second date.



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