Recipe: Appetizing Red Wine Braised Beef

Red Wine Braised Beef. Peter Pastan loves the beef flatiron (or top blade) steak from the shoulder because it stays tender and flavorful after long braising, unlike the bris. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. 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.

Slow braising an otherwise tough cut of meat like brisket turns the beef meltingly soft. This dish will warm you on chilly fall and winter nights. This red wine braised beef is made by slow cooking an inexpensive beef roast in red wine, beef broth, carrot, onion, and celery until fall-apart tender. You can cook Red Wine Braised Beef using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Red Wine Braised Beef

1. Prepare 3 lb of Boneless beef blade roast.
2. Prepare 1/4 cup of olive oil.
3. You need 3 of shallots.
4. Prepare 2 tsp of Juniper berries, crushed.
5. It's 1/2 tsp of cracked black pepper.
6. It's 1/4 tsp of ground nutmeg.
7. You need 2 tbsp of AP flour.
8. It's 2 cup of Dry Red Wine.
9. Prepare 2 cup of veal or beef stock.
10. It's 1 tbsp of ketchup.
11. It's 4 large of carrots, diced.
12. You need 1/4 lb of pancetta, diced.
13. You need 1 tbsp of honey.
14. It's 1 of salt and pepper, to taste.

There's something magical about beef braised in red wine. Tossing a cheap cut of beef, a bottle of wine, and some vegetables in a single pot and. I did not have the juniper berries and ended up using home smoked bacon instead of the pancetta. but other wise followed the. This recipe for Red Wine Braised Beef is delcious as well as the perfect post-workout meal.

Red Wine Braised Beef instructions

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..

Try out this recipe and see how your body responds to the added protein intake. Let us know your thoughts in the comments below. We are happy to read your comments and respond. You can also give this Red. This hearty casserole packed with delicious beef, shallots and wine is the perfect comfort food on a chilly day.