Beef Braised In Red Wine Recipes

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BEEF BRAISED IN RED WINE

Provided by Florence Fabricant

Categories     dinner, roasts, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 9



Beef Braised in Red Wine image

Steps:

  • Place the meat in a bowl, add the wine and one-half cup of the onions. Cover and refrigerate overnight, but no more than 16 hours.
  • The next day, remove the meat from the wine marinade, reserving the marinade. Preheat oven to 350 degrees. Pat the meat dry on paper towels.
  • Heat the oil in a heavy three-quart casserole, add the beef and brown it on all sides. Remove the meat from the casserole and add the remaining onions and cook over medium-low heat until tender and lightly browned. Stir in the garlic.
  • Add the stock and the reserved marinade. Bring to a simmer, scraping the bottom of the pan. Stir in salt and pepper to taste, the bay leaf and rosemary. Return the meat to the casserole.
  • Cover the casserole and place in the oven. Bake for about two hours, until the meat is tender.
  • To serve at once, remove the meat from the casserole and slice it. Arrange on a platter. Reheat the sauce and check seasonings. Spoon some of the hot sauce over the meat and pass the rest alongside.
  • Alternatively, the meat can be refrigerated overnight in the cooking liquid, and the next day the meat can be sliced and the sauce reheated before serving. Doing this will improve both the flavor and texture of the meat and will also allow the layer of chilled fat on the surface of the liquid to be removed and discarded.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 6 grams, Sodium 680 milligrams, Sugar 2 grams

3 pounds boneless beef rump or top round in one piece
2 cups dry red wine
2 cups sliced onions
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 cup well-flavored beef or veal stock
Salt and freshly ground black pepper
1 bay leaf
Several sprigs fresh rosemary

BEEF BRAISED IN RED WINE

Categories     Wine     Beef     Herb     Vegetable     Braise     Dinner     Red Wine     Fall     Winter     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 19



Beef Braised in Red Wine image

Steps:

  • Put beef, wine, onion, thyme, bay leaf, parsley sprigs, and carrot in a large resealable plastic bag. Seal bag, pressing out excess air, and put in a bowl. Marinate beef, chilled, 16 to 24 hours.
  • Drain beef in a colander set over a large bowl, reserving marinade. Wipe off any solids clinging to beef, then pat beef dry. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Heat oil in a 3 1/2- to 4-quart heavy ovenproof pot with lid over moderately high heat until hot but not smoking, then brown beef well in 2 batches, without crowding, about 8 minutes per batch, transferring as browned with a slotted spoon to a plate.
  • Reduce heat to moderate, then add shallot and garlic and cook, stirring, until shallot begins to soften, about 2 minutes. Add flour and cook, stirring constantly, until shallot and flour are browned, 4 to 5 minutes.
  • Add reserved marinade liquid to flour mixture, stirring and scraping up brown bits. Add beef along with any juices accumulated on plate and cover with a round of parchment paper and lid. Simmer mixture while you prepare bacon.
  • Cut bacon slices crosswise into 1/4-inch strips and cook in an 8-inch heavy skillet over moderate heat, stirring occasionally, until fat is rendered and bacon is beginning to crisp. Transfer bacon with slotted spoon to beef (reserve fat in skillet). Re-cover beef with parchment and lid and braise in oven, 1 1/2 hours.
  • While meat is braising, blanch pearl onions in a 3- to 4-quart pot of boiling water, 1 minute. Drain onions in a colander, then peel, leaving root ends intact. Cook onions in reserved bacon fat in skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes.
  • Pour off excess fat, then add 1/4 cup water and scrape up brown bits with a wooden spoon or spatula.
  • After meat has braised 1 1/2 hours, add pearl onions (with liquid in skillet), remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper to beef and continue to braise, covered with parchment and lid, until onions are tender and meat is very tender, about 1/2 hour more.
  • Skim any fat from surface of beef and serve beef with buttered egg noodles sprinkled with chopped fresh parsley leaves.

2 lb boneless beef chuck, cut into 1 1/2-inch pieces
1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)
2 medium onions, halved lengthwise, then thinly sliced lengthwise (2 cups)
1 teaspoon finely chopped fresh thyme
1 Turkish bay leaf or 1/2 California
4 sprigs fresh flat-leaf parsley plus 1/4 cup chopped fresh parsley leaves
1 carrot, thinly sliced
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons vegetable oil
2 large shallots, finely chopped
2 large garlic cloves, finely chopped
2 tablespoons all-purpose flour
6 oz thick-sliced bacon (preferably from slab bacon, rind removed if necessary; not smoked)
1 (10-oz) package pearl onions (2 1/2 cups)
1/4 cup water
Accompaniment: buttered egg noodles
Special Equipment
parchment paper

BRAISED BEEF IN RED WINE

A hearty classic that tastes even better when made a day or two in advance

Provided by Raymond Blanc

Categories     Dinner, Main course

Time P1DT6h

Number Of Ingredients 14



Braised beef in red wine image

Steps:

  • A day ahead, marinate the beef. Bring the wine to the boil in a large saucepan, then boil until reduced by a third to remove the alcohol (takes about 8-10 mins). Leave to cool for about 1 hr. Mix the beef steaks, carrots, celery, baby onions, garlic, crushed peppercorns and bouquet garni together in 1 or 2 large bowls, then pour the cooled red wine over them. Cover with cling film, put in the fridge and leave to marinate for 24 hrs.
  • The next day, place a large colander over a large bowl and tip in the beef mixture to drain off the marinade. Leave for at least 1 hr to remove excess liquid.
  • Heat oven to 200C/180C fan/gas 6. Sprinkle the flour on a baking sheet and cook for 8-10 mins until it has turned pale brown. Set aside. Reduce oven to 150C/130C fan/gas 2.
  • Separate the beef, vegetables and herbs and pat dry with kitchen paper. Reserve the marinade liquid. Season the beef with 4 pinches of salt. In a large, heavy-based casserole over a high heat, warm the clarified butter, then colour the beef steaks in it for 5-7 mins on each side - in batches if necessary. (To clarify butter, warm it gently in a small pan. The white milk solids will sink to the bottom, then you can carefully pour off the clear, clarified butter.) With a slotted spoon, transfer the beef to a plate and set aside. Add the drained vegetables to the casserole. Lower the heat to medium-high and cook for 5 mins until lightly coloured, stirring occasionally.
  • Tip the toasted flour into the casserole and stir for a few secs. Pour in the marinade wine little by little, stirring constantly to incorporate it into the flour and until the sauce is smooth and slightly thickened. Add the beef and herbs, bring the sauce to the boil and skim if necessary. Cover with a lid and cook in the oven for 3 hrs.
  • To finish the sauce, place a colander (big enough to hold the meat and veg) over a large saucepan and drain off the cooking liquor from the casserole. Put the saucepan on a high heat and boil until the sauce has reduced by about half to make a lightly coating sauce. Skim if necessary. Taste the sauce. Do not add any salt as you will be adding the smoked ham or lardons later. Return the beef and vegetables to the casserole, then pour over the sauce (discarding the herbs).
  • For the garnish, heat the butter over a high heat in a large non-stick frying pan, then fry the mushrooms until lightly caramelised, adding a little more butter if necessary. Season to taste. Mix into the beef with the finely sliced ham or freshly fried lardons. Heat through, sprinkle with the parsley and serve piping hot.

Nutrition Facts : Calories 894 calories, Fat 51 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 78 grams protein, Sodium 1.88 milligram of sodium

2kg boned shin or feather blade of beef , cut into 6 x 2.5cm thick steaks (ask your butcher to do this)
3 tbsp plain flour
3 tbsp clarified butter
1 ½l (2 bottles) full-bodied red wine
3 medium carrots , cut into 2cm thick slices
1 celery stick, cut into 1cm thick slices
30 baby onions or shallots, peeled but left whole
9 garlic cloves , peeled but left whole
2 tsp black peppercorn , crushed
1 bouquet garni (made with a few parsley stalks, 4 bay leaves and 6 thyme sprigs, tied together with string)
50g unsalted butter
300g button mushroom , trimmed
150g Jambugo ham , finely sliced, or any smoked bacon such as pancetta or lardons, freshly fried
2 tbsp chopped flat-leaf parsley

BRAISED BEEF IN RED WINE SAUCE

Rather like a daube - but this is an Italian-style pot roast. It takes rather a long while to cook, but it can be made ahead and reheated. It is great served with pan-fried polenta to dip into the tasty sauce and sautéed spinach alongside.

Provided by evelynathens

Categories     Meat

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 14



Braised Beef in Red Wine Sauce image

Steps:

  • Season beef (lightly if using salted broth).
  • Heat oil in large Dutch oven over high heat.
  • Add beef and brown on all sides, about 15 minutes.
  • Transfer beef to platter; reduce heat to medium.
  • Add onion and bacon to pot.
  • Sauté until onion is golden, about 8 minutes.
  • Mix in tomato paste, bay leaves, cloves and rosemary.
  • Add wine.
  • Return meat and any juices.
  • Cover and simmer 30 minutes, turning meat once.
  • M ix stock and tomatoes into sauce.
  • Cover and simmer gently until meat is tender, turning occasionally, about 2 hours and 45 minutes.
  • Transfer beef to platter.
  • Cover with foil to keep warm.
  • Strain sauce through fine sieve, pressing on solids.
  • Degrease sauce.
  • Return sauce to pot.
  • Boil until reduced to 2 cups, about 1 hour.
  • Add any beef juices from platter.
  • Cut beef across grain into 1/3 inch slices (can be prepared 1 day ahead. Rewarm gently before serving).
  • Arrange meat slices on a platter lined with pan-fried polenta and spoon sauce over.
  • Serve sautéed spinach alongside.

3 lbs beef eye round
1/2 cup olive oil
1 medium onion, finely chopped
1 slice thick bacon, chopped
3 tablespoons tomato paste
6 bay leaves
4 whole cloves
1/2 teaspoon crumbled rosemary
1 (750 ml) bottle dry red wine
6 cups low sodium beef broth
1 (1 lb) can italian tomato, drained and chopped
pan fried polenta
spinach, sauteed in
olive oil

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