Deglazing

I just made a beef roast. I made some chimichurri to serve on the side. Should I deglaze with a little red wine, or just chicken broth and water? Would the red wine reduction clash with the chimichurri, which I made with lemon juice, not wine vinegar?

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3 Comments

creamtea July 27, 2014
Thank you!
 
ChefJune July 26, 2014
A little red wine never hurt anything. Did it?
 
Susan W. July 25, 2014
I think I would go with red wine or red wine with a little stock to mellow it. If the flavors don't work, save the sauce for leftover and heat cubes of the meat with the sauce and serve it over white rice. My favorite beefy leftover meal. :0)
 
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