Red Wine Braised Beef

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, red wine braised beef. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Red Wine Braised Beef is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Red Wine Braised Beef is something that I’ve loved my whole life. They’re nice and they look wonderful.

Enhance Your Meal or Weekend With a Glass of Tried & Trusted Wine From Majestic Wine™. Add the wine from the marinade, bring to the boil then reduce the heat to low and cover with a lid. This hearty casserole full of classic flavours is the perfect comfort food on a chilly day. It's packed with beef, bacon, shallots, carrots and mushrooms, which are slowly braised in a rich red-wine stock.

To get started with this particular recipe, we must prepare a few components. You can cook red wine braised beef using 14 ingredients and 7 steps. Here is how you can achieve that.

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

Remove the beef from the pan, cover and keep warm. Add this to the beef along with the mushrooms. Warm the wine till bubbling and add to the casserole. Add ketchup, bouquet garni, beef stock cube and bacon to the casserole and mix together.

Instructions 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.

Warm the wine till bubbling and add to the casserole. Add ketchup, bouquet garni, beef stock cube and bacon to the casserole and mix together. Next, remove the browned beef to a plate and deglaze the pan with some red wine, scraping up the bits from the bottom of the pot with your spoon. Then add your vegetables followed by the beef, fresh herbs, garlic, and bay leaves. Italian-Style Beef Braised in Red Wine (Brasato al Barolo) Written by.

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