- Home
- Beef
- How To make Beef Braised In Red Wine
How To make Beef Braised In Red Wine
3 lb Lean beef chuck roast
3 slices Lean bacon chopped
1 tsp Minced garlic
1 tsp Crumbled oregano
1/2 tsp Salt
1/4 tsp Fresh ground pepper
1 tbsp Margarine
1 tbsp Olive oil
1/2 c Chopped onion
1/4 c Chopped carrots
1/4 c Chopped celery
1/2 c Dry red wine
2 c Beef stock canned or made
from bouillon cubes
1 1/2 c Canned tomatoes pureed or :
coarsely chopped
1 ea Bay leaf
2 tbsp Soft butter optional
2 tbsp Flour optional
chilled. Top each portion with 1/4 cup chopped watercress. Makes 11 one-cup servings. Nutrient content per serving: 225 calories, 2 grams fat, 4 grams protein, 50 grams carbohydrate, .6 milligrams cholesterol, 509 milligrams sodium, .4 milligrams beta carotene. SOURCE: Tyler Morning Telegraph, Wed., Feb. 27 1991 * Broccoli should be cut into long-stemmed florets, blanched, drained ** Red Pepper should be cut in julienne strips Preheat oven to 325". Place one layer of broccoli in pie shell or directly into 8-inch pie dish. Crumble cheese on top, cover with remaining broccoli, arranging it with stems pointing center and the flowers to the outside. Add the carrots and red pepper. Mix egg, oregano and evaporated skim milk. Pour over vegetables. Bake loosely covered with foil for one hour or until filling is set. Uncover for last 10 minutes of baking. Nutrient content per serving: 196 calories, 11 grams fat, 8 grams protein, 17 grams carbohydrate, 47 milligrams cholesterol, 336 milligrams sodium, 2.6 milligrams beta carotene. SOURCE: Tyler Morning Telegraph, Wed., Feb. 27, 1991 In a medium mixing bowl, combine cold mashed potatoes with salt and vanilla. Add icing sugar, one cup at a time, beating after each addition.
How To make Beef Braised In Red Wine's Videos
Beef Bourguignon
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. RECIPE:
Red Wine Braised Beef Brisket (6 lb) | ThePracticalKitchen.com
A gorgeous, tender, deeply flavorful red wine braised brisket might not be something you make every week — or month, even — but on those special occasions when you do? There's nothing better. Great for passover, hanukkah, rosh hashanah, christmas, etc! Slow cooking beef brisket in a rich, savory red wine bath for several hours transforms the tough, fatty cut of beef into something so tender and juicy you hardly need a knife to cut it.
Red wine braised brisket recipe:
Get more recipes:
Subscribe to my newsletter, never miss a new recipe:
Follow The Practical Kitchen:
☆ Instagram:
☆ Twitter:
☆ Facebook:
☆ TikTok:
Classic Red Wine Braised Short Ribs Recipe
Classic Red Wine Braised Short Ribs are melt-in-your mouth tender. Follow this traditional recipe for boneless short ribs braised with red wine in the oven. Short ribs are a comfort food: so simple, beefy, bold and fork-tender.
Recipe:
INGREDIENTS:
3 pounds Certified Angus Beef ® chuck short ribs, cut in 4-ounce chunks (2 x 3-inch each)
2 teaspoons coarse kosher salt
2 teaspoons fresh cracked black pepper
2 tablespoons canola oil
1 large onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
6 ounces can tomato paste
1 tablespoon minced fresh rosemary
1 tablespoon fresh thyme
5 bay leaves
1 cup red wine
1 1/2 cups beef stock
Learn more about Bone-in Chuck Short Ribs here:
~~ If it's not CERTIFIED, it's not the best. ~~
--------------------
Connect with us!
--------------------
Buy the best Angus beef:
Get our email newsletter:
Shop our online brand store:
Join our loyalty program:
Download our Roast Perfect app:
Spanish website:
Japanese website:
Slow-Cooked Beef in Red Wine | Keith Floyd | BBC Studios
Chef Keith Floyd cooks with red meat in this great easy to follow recipe video from BBC cookery show Floyd on Food. Watch more high quality videos on the new BBC Worldwide YouTube channel here:
This is a channel from BBC Studios who help fund new BBC programmes. Service information and feedback:
Pot Roast with Red Wine
Serves: 4 guests
3 lbs. Beef Chuck Roast
8 oz. Bacon Lardons, Cherry Smoked
32 oz. Veal Glacé or Stock
2 cups Onion, medium dice
12 oz. Carrots, cut into 3 length
12 oz. Parsnips, cut into 3 length
2 cups Mushrooms, fresh (Cremini, Portabella, Shiitake)
1 cup Dried Porcini
1 sprig each Rosemary, Thyme, Savory
1 oz. Garlic, whole / peeled
2 cups Port Wine
1½ lbs. Fingerling Potatoes (roughly the same size)
1 Tbsp. Chef Joe's Herb Rub *(see notes)
As Needed Kosher Salt
Method:
1. Preheat Dutch oven over medium heat, add bacon and render fat. When bacon begins to crisper, add the garlic. Sauté for a minute or 2, then add onions. Sweat until translucent then remove.
2. Sauté Mushrooms until cooked (about 7 minutes), season with salt and herb rub. Remove when cooked.
3. Season roast with Kosher salt and sear on all sides. Then add bacon, onions & garlic back to the pot.
4. Deglaze with the wine. Bring to simmer, add the veal glacé. Bring back to a simmer, cover and place in to a preheated oven at 350°F for 3 hours.
5. After 3 hours, remove from oven and add the dried mushrooms, cooked mushrooms, potatoes, carrots, parsnip and fresh herbs.
6. Cover and return to the oven for 30 minutes.
7. Remove the beef and vegetables to a serving platter and place the pot on the stove top. Boil uncovered for 5 minutes.
8. Spoon sauce oven meat and vegetables. Serve
Notes:
• Herb Rub (equal parts dried parsley, marjoram & thyme; ½ part sage, granulated garlic, granulated onion)
Short Ribs Recipe
Beef Short Ribs from Lirim...Tender, fall of the bone meat, what more could you want?