Red Wine Braised Beef
Red Wine Braised Beef

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, red wine braised beef. It is one of my favorites. For mine, 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 well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Red Wine Braised Beef is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started 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:
  1. Get 3 lb Boneless beef blade roast
  2. Prepare 1/4 cup olive oil
  3. Take 3 shallots
  4. Take 2 tsp Juniper berries, crushed
  5. Prepare 1/2 tsp cracked black pepper
  6. Make ready 1/4 tsp ground nutmeg
  7. Get 2 tbsp AP flour
  8. Make ready 2 cup Dry Red Wine
  9. Make ready 2 cup veal or beef stock
  10. Prepare 1 tbsp ketchup
  11. Take 4 large carrots, diced
  12. Get 1/4 lb pancetta, diced
  13. Prepare 1 tbsp honey
  14. Get 1 salt and pepper, to taste

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. Heat the oil in a heavy three-quart casserole, add the beef and brown it on all sides.

Steps to make Red Wine Braised Beef:
  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  2. 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.
  3. 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.
  4. Add carrots and pancetta around roast. Continue cooking, always covered, for about 1 hour or until meat is fork tender and vegetables are cooked.
  5. 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.
  6. Serve meat with toppings and drizzle with sauce. Serve with barley.
  7. For perfectly braised meat, don’t completely submerge meat in liquid. Instead, add liquid halfway up meat for a tastier and more concentrated sauce.

Remove the meat from the casserole and add the remaining onions and cook. Peter Sidwell visits a Morrisons beef farmer and cooks a delicious twist on the classic, roast beef. You've got braised beef roast, carrots, onions, garlic, and seasonings braised in some good 'ol beef broth and red wine (don't want to use wine just sub extra beef broth). This is the comfort food that your soul craves. You can store the leftovers in the same pot in the fridge- so possibly hardly any cleanup.

So that is going to wrap it up with this exceptional food red wine braised beef recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in 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!