Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, red wine braised beef. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Red Wine Braised Beef is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Red Wine Braised Beef is something that 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 particular recipe, we must first prepare a few components. You can have red wine braised beef using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Red Wine Braised Beef:
- Take 3 lb Boneless beef blade roast
- Take 1/4 cup olive oil
- Take 3 shallots
- Make ready 2 tsp Juniper berries, crushed
- Make ready 1/2 tsp cracked black pepper
- Prepare 1/4 tsp ground nutmeg
- Prepare 2 tbsp AP flour
- Take 2 cup Dry Red Wine
- Get 2 cup veal or beef stock
- Get 1 tbsp ketchup
- Take 4 large carrots, diced
- Get 1/4 lb pancetta, diced
- Take 1 tbsp honey
- Make ready 1 salt and pepper, to taste
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. Ideally, brisket will cool overnight so fat can solidify and be easily skimmed off. If serving immediately, remove brisket from pot, slice against the grain and return meat to braising liquid and carrots to reheat.
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.
Cut beef across the grain into slices. Heat oil in pot over moderately high heat until hot but not smoking. Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. Flavor wise - Nana Lara's is the winner in our family. The rub makes a huge difference which encrusts the brisket and gives it a slightly more tender edge.
So that is going to wrap this up for this special food red wine braised beef recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
