Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, red wine braised beef. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Red Wine Braised Beef is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Red Wine Braised Beef is something which I’ve loved my whole life.
Of all the possible ways to cook beef, my absolute favorite is braising. Without a doubt, I love to braise. It makes everything tender, delicious, and it's low maintenance.
To begin with this recipe, we must prepare a few components. You can have 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:
- Prepare 3 lb Boneless beef blade roast
- Prepare 1/4 cup olive oil
- Get 3 shallots
- Prepare 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
- Get 2 cup veal or beef stock
- Get 1 tbsp ketchup
- Make ready 4 large carrots, diced
- Get 1/4 lb pancetta, diced
- Make ready 1 tbsp honey
- Make ready 1 salt and pepper, to taste
Heat oil in pot over moderately high heat until hot but not smoking. This red wine braised beef is a little more work than your basic pot roast but well worth it. This was a lovely meal and would be great for a dinner party. For a rich red wine, first start it as a stovetop braised beef dish.
Instructions 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.
The high heat will allow the flavours to be richer and reduce down to thicken. If you simply chuck everything in a slow cooker, the meat will fall apart and overall, will not taste as sweet. BUT, it's a great time saving option if needed. In a large ovenproof skillet, brown meat in half the oil. Heat the oil in a large Dutch oven over medium-high heat.
So that’s going to wrap it up for this special food red wine braised beef recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
