Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, red wine braised beef. It is one of my favorites. This time, I will make it a little bit tasty. 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. A day ahead, marinate the beef.
Red Wine Braised Beef is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Red Wine Braised Beef is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook red wine braised beef using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Red Wine Braised Beef:
- Take 3 lb Boneless beef blade roast
- Get 1/4 cup olive oil
- Get 3 shallots
- Get 2 tsp Juniper berries, crushed
- Prepare 1/2 tsp cracked black pepper
- Make ready 1/4 tsp ground nutmeg
- Take 2 tbsp AP flour
- Prepare 2 cup Dry Red Wine
- Take 2 cup veal or beef stock
- Get 1 tbsp ketchup
- Prepare 4 large carrots, diced
- Prepare 1/4 lb pancetta, diced
- Get 1 tbsp honey
- Get 1 salt and pepper, to taste
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. The braising liquid and aromatic vegetables are then blended into a rich sauce. I did not have the juniper berries and ended up using home smoked bacon instead of the pancetta. but other wise followed the. These slow braised beef short ribs can either be prepared a day ahead, or the day of, and all of the work is done hours before dinner time, leaving you That's why these red wine braised short ribs are so great.
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.
I like to prepare them the night before. That way you can pop them into the fridge overnight. Tender, lean topside of beef, marinated and cooked slowly in red wine with herbs vegetables. 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.
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