Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, red wine braised beef. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Serve this luscious beef with more of the wine it was braised in—which, at this dinner, means Syrah. The licorice hints in Moorman's Holus Bolus make it particularly intriguing; another terrific Syrah to. A day ahead, marinate the beef. Hefty beef shanks are braised in an ample amount of red wine with carrots and onions until the meat is tender and falling off the bone.
Red Wine Braised Beef is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Red Wine Braised Beef is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have red wine braised beef using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Red Wine Braised Beef:
- Prepare 3 lb Boneless beef blade roast
- Get 1/4 cup olive oil
- Take 3 shallots
- Make ready 2 tsp Juniper berries, crushed
- Make ready 1/2 tsp cracked black pepper
- Make ready 1/4 tsp ground nutmeg
- Get 2 tbsp AP flour
- Take 2 cup Dry Red Wine
- Prepare 2 cup veal or beef stock
- Make ready 1 tbsp ketchup
- Make ready 4 large carrots, diced
- Take 1/4 lb pancetta, diced
- Prepare 1 tbsp honey
- Take 1 salt and pepper, to taste
Add the wine from the marinade, bring to the boil then reduce the heat to low and cover with a lid. Cook for about two hours, until the meat is tender and the liquid has reduced, checking from time to time and gently turning. Slow braising an otherwise tough cut of meat like brisket turns the beef meltingly soft. This dish will warm you on chilly fall and winter nights.
Steps to make Red Wine Braised Beef:
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In a large ovenproof skillet, brown meat in half the oil. Season with salt and pepper on both sides. Set meat on a plate. In the same skillet, soften shallots with spices in remaining oil (30 ml/2 tablespoons). Sprinkle with flour and mix well. Deglaze with wine. Bring to a boil, whisking constantly.
- Return meat to the skillet. Add half the veal stock and ketchup. Bring to a boil. Cover and roast in the oven for 3 hours. Turn meat over three or four times during cooking and baste with remaining veal stock.
- Add carrots and pancetta around roast. Continue cooking, always covered, for about 1 hour or until meat is fork tender and vegetables are cooked.
- To give a nice crust to braised meat, move the rack to the highest position of the oven. Set the oven to broil. Drain meat and place on a baking sheet. Keep sauce and toppings warm. Brush top of the roast with honey. Broil for about 3 minutes or until surface starts to brown.
- Serve meat with toppings and drizzle with sauce. Serve with barley.
- For perfectly braised meat, don’t completely submerge meat in liquid. Instead, add liquid halfway up meat for a tastier and more concentrated sauce.
Slow braising an otherwise tough cut of meat like brisket turns the beef meltingly soft. This dish will warm you on chilly fall and winter nights. For perfectly braised meat, don't completely submerge meat in liquid. Instead, add liquid halfway up meat for a tastier and more concentrated sauce. This hearty casserole packed with delicious beef, shallots and wine is the perfect comfort food on a chilly day.
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