During the first weeks of our son’s life, I watched a lot of Alton Brown’s Good Eats re-runs while feeding him. I had never discovered Alton before and felt like the last one to the party. I learn so much from him. And it is a show that dudes can get into so David watches too. I even suffered through the ridiculousness that is Cutthroat Kitchen just for some more Alton. In the episode The Proof is in the Pudding, he debunks the myth that when preparing anything with wine or beer the alcohol gets “cooked out.” It is false!
Time/Process | Alcohol Remaining |
Immediate Consumption: | 100% |
Boil & Remove: | 85% |
Flamed: | 75% |
15 Minutes: | 40% |
30 Minutes: | 35% |
1 Hour: | 25% |
2 and 1/2 Hours: | 5% |
Even after the 2 and 1/2 hour mark, some alcohol will always remain. Do with this information what you will, but now you are informed. As demonstrated by the recipe below, I am not opposed to cooking with alcohol!
CHUCK ROAST SHEPHERD’S PIE
Serves 3-4
2 pounds chuck roast
2 tablespoons olive oil
3 carrots, sliced
2 celery, sliced
1 onion, sliced
3 cloves garlic, minced
2 tablespoons flour
2 cups red wine
15 ounces vegetable broth
1 cup peas
2 cups mashed potatoes
Fresh rosemary
Salt & pepper
Heat olive oil in a large stock pot over medium heat. Generously season chuck roast with salt & pepper. Slice meat into large chunks. Sear on each side for 3-4 minutes. Add carrots, celery, onion, and garlic to pot, cooking for 6-8 more minutes. Sprinkle flour into pot and stir. Add wine and broth to pot and bring to boil. Cover and simmer on low for 2 and 1/2 hours. Preheat oven to 375 degrees. Remove meat from pot and shred. Add peas to vegetables. Transfer meat and vegetables to baking dish. Spread mashed potatoes over top. Season with salt & pepper. Bake for 10-12 minutes. Top with fresh rosemary.
- 2 pounds chuck roast
- 2 tablespoons olive oil
- 3 carrots, sliced
- 2 celery, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons flour
- 2 cups red wine
- 15 ounces vegetable broth
- 1 cup peas
- 2 cups mashed potatoes
- Fresh rosemary
- Salt & pepper
- Heat olive oil in a large stock pot over medium heat.
- Generously season chuck roast with salt & pepper. Slice meat into large chunks.
- Sear on each side for 3-4 minutes.
- Add carrots, celery, onion, and garlic to pot, cooking for 6-8 more minutes. Sprinkle flour into pot and stir.
- Add wine and broth to pot and bring to boil. Cover and simmer on low for 2 and ½ hours.
- Preheat oven to 375 degrees.
- Remove meat from pot and shred. Add peas to vegetables. Transfer meat and vegetables to baking dish.
- Spread mashed potatoes over top. Season with salt & pepper.
- Bake for 10-12 minutes. Top with fresh rosemary.
Adapted from Iowa Girl Eats.