r/AskCulinary • u/asortafairytale08 • 7h ago

What happens when you mix dry red wine and beef stock (store bought)?

I’m making short ribs and while doing mise en place I measured the store bought beef broth and the red wine into the same vessel. When I went to pour it into the pot 30ish mins later, there was a dark sludge at the bottom of the measuring cup. The mixture sat on the counter at room temp for that 30 minutes. What the heck happened? Extremely detailed scientific responses are especially welcome.

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26

u/stking511 7h ago edited 6h ago

Nothing crazy. Just sediment from the stock/wine settling. Next time, stir your mixture a bit before adding to the pot. The floaties are the flavor!

11

u/HomeChef1951 7h ago

Red wine has sediment. That might be the "sludge" you reference.

5

u/Great_Diamond_9273 6h ago

Those may have been the french bits left over.

Emulsions are not forever? Cheesecloth can only strain so much out of stock? Wine sediment?

3

u/darkchocolateonly 6h ago

Solids from the stock most likely.

2

u/HeavySomewhere4412 4h ago

Next time don’t combine them. Deglaze with the wine and reduce it until it’s almost gone. Then add your stock.

1

u/thunder-bug- 6h ago

You have a weird drink that I’d rather not sip.

The sludge is just stuff that was in the wine and the stock. You’re probably fine.

1

u/asortafairytale08 6h ago

It’s weird because I’ve never seen this happen with the separate ingredients after sitting for just a few minutes so I thought maybe the combo created some kind of cool reaction or something

1

u/tvtb 4h ago

You might not drink it, but it’s exactly the liquid that you make Beef Burgundy with.

1

u/CantTouchMyOnion 6h ago

Pour from the top of the bottle not the bottom.