Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, red wine braised beef. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Red Wine Braised Beef is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Red Wine Braised Beef is something that I have loved my entire life. They are fine and they look fantastic.
These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight. Definitely a recipe that tastes restaurant quality, but very very easy. Serve this luscious beef with more of the wine it was braised in—which, at this dinner, means Syrah.
To begin with this recipe, we must 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
- Take 1/4 cup olive oil
- Get 3 shallots
- Prepare 2 tsp Juniper berries, crushed
- Take 1/2 tsp cracked black pepper
- Make ready 1/4 tsp ground nutmeg
- Prepare 2 tbsp AP flour
- Make ready 2 cup Dry Red Wine
- Make ready 2 cup veal or beef stock
- Take 1 tbsp ketchup
- Get 4 large carrots, diced
- Prepare 1/4 lb pancetta, diced
- Take 1 tbsp honey
- Prepare 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. Stir in the chicken broth, red wine, tomato paste and rosemary sprigs. Tender, lean topside of beef, marinated and cooked slowly in red wine with herbs vegetables.
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.
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. LeGourmetTV Is Now Glen & Friends Cooking! Slow braising in red wine and fresh herbs, gives these beef ribs a distinctive flavour and a buttery soft texture! The ultimate dish for entertaining, Red Wine Braised Short Ribs simmer in the oven for hours and come out tender and delicious.
So that is going to wrap this up with this special food red wine braised beef recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
