Beef Braised In Red Wine Food

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BRAISED BEEF IN RED WINE



Braised beef in red wine image

Tender, lean topside of beef, marinated and cooked slowly in red wine with herbs vegetables.

Provided by Antonio Carluccio and Gennaro Contaldo

Categories     Main course

Yield Serves 4

Number Of Ingredients 11

1kg/2lb 4oz topside of beef
1 garlic clove
2 bay leaves
2 sprigs rosemary
8 black peppercorns
1 large onion, finely chopped
3 carrots, finely chopped
2 celery stalks, finely chopped
1 bottle red wine
90ml/6 tbsp extra virgin olive oil
salt, to taste

Steps:

  • Pat the meat all over gently with kitchen paper to dry. Place in a large bowl together with all the other ingredients except for the oil and salt. Cover with clingfilm and marinate in the fridge overnight, or for at least 12 hours.
  • Remove the meat from the marinade, keeping the marinade for later. Pat the meat dry with kitchen paper. Heat the oil in a large saucepan, add the meat and seal well all over. Remove and set aside.
  • In the same saucepan, add the vegetables and herbs from the marinade and sweat for a couple of minutes. Return the meat to the pan, add some salt and cook on a medium heat for 10 minutes.
  • 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 gently turning over during cooking. Once the meat is cooked to your liking, remove it from the pan and keep it warm. If the sauce needs thickening continue to simmer until it has reduced to sauce consistency.
  • To serve, slice the meat and place on a serving dish together with the vegetables and sauce.

BEEF BRAISED IN RED WINE



Beef Braised in Red Wine image

Categories     Beef     Garlic     Onion     Pork     Tomato     Vegetable     Braise     Sauté     Red Wine     Fall     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 (3- to 3 1/2-pound) boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1/4 pound sliced pancetta, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 (4- to 6-inch) sprigs fresh thyme
2 (6- to 8-inch) sprigs fresh rosemary
2 tablespoons tomato paste
2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône
2 cups water
Accompaniment: creamy polentaepi:recipelink
Special Equipment
a 4- to 5-qt heavy ovenproof pot with lid

Steps:

  • Put oven rack in middle position and preheat oven to 325°F.
  • Heat oil in pot over moderately high heat until hot but not smoking.
  • Meanwhile, pat meat dry and sprinkle with salt and pepper.
  • Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
  • Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.
  • Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

BRAISED BEEF IN RED WINE



Braised beef in red wine image

A hearty classic that tastes even better when made a day or two in advance

Provided by Raymond Blanc

Categories     Dinner, Main course

Time P1DT6h

Number Of Ingredients 14

2kg boned shin or feather blade of beef , cut into 6 x 2.5cm thick steaks (ask your butcher to do this)
3 tbsp plain flour
3 tbsp clarified butter
1 ½l (2 bottles) full-bodied red wine
3 medium carrots , cut into 2cm thick slices
1 celery stick, cut into 1cm thick slices
30 baby onions or shallots, peeled but left whole
9 garlic cloves , peeled but left whole
2 tsp black peppercorn , crushed
1 bouquet garni (made with a few parsley stalks, 4 bay leaves and 6 thyme sprigs, tied together with string)
50g unsalted butter
300g button mushroom , trimmed
150g Jambugo ham , finely sliced, or any smoked bacon such as pancetta or lardons, freshly fried
2 tbsp chopped flat-leaf parsley

Steps:

  • A day ahead, marinate the beef. Bring the wine to the boil in a large saucepan, then boil until reduced by a third to remove the alcohol (takes about 8-10 mins). Leave to cool for about 1 hr. Mix the beef steaks, carrots, celery, baby onions, garlic, crushed peppercorns and bouquet garni together in 1 or 2 large bowls, then pour the cooled red wine over them. Cover with cling film, put in the fridge and leave to marinate for 24 hrs.
  • The next day, place a large colander over a large bowl and tip in the beef mixture to drain off the marinade. Leave for at least 1 hr to remove excess liquid.
  • Heat oven to 200C/180C fan/gas 6. Sprinkle the flour on a baking sheet and cook for 8-10 mins until it has turned pale brown. Set aside. Reduce oven to 150C/130C fan/gas 2.
  • Separate the beef, vegetables and herbs and pat dry with kitchen paper. Reserve the marinade liquid. Season the beef with 4 pinches of salt. In a large, heavy-based casserole over a high heat, warm the clarified butter, then colour the beef steaks in it for 5-7 mins on each side - in batches if necessary. (To clarify butter, warm it gently in a small pan. The white milk solids will sink to the bottom, then you can carefully pour off the clear, clarified butter.) With a slotted spoon, transfer the beef to a plate and set aside. Add the drained vegetables to the casserole. Lower the heat to medium-high and cook for 5 mins until lightly coloured, stirring occasionally.
  • Tip the toasted flour into the casserole and stir for a few secs. Pour in the marinade wine little by little, stirring constantly to incorporate it into the flour and until the sauce is smooth and slightly thickened. Add the beef and herbs, bring the sauce to the boil and skim if necessary. Cover with a lid and cook in the oven for 3 hrs.
  • To finish the sauce, place a colander (big enough to hold the meat and veg) over a large saucepan and drain off the cooking liquor from the casserole. Put the saucepan on a high heat and boil until the sauce has reduced by about half to make a lightly coating sauce. Skim if necessary. Taste the sauce. Do not add any salt as you will be adding the smoked ham or lardons later. Return the beef and vegetables to the casserole, then pour over the sauce (discarding the herbs).
  • For the garnish, heat the butter over a high heat in a large non-stick frying pan, then fry the mushrooms until lightly caramelised, adding a little more butter if necessary. Season to taste. Mix into the beef with the finely sliced ham or freshly fried lardons. Heat through, sprinkle with the parsley and serve piping hot.

Nutrition Facts : Calories 894 calories, Fat 51 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 78 grams protein, Sodium 1.88 milligram of sodium

RED WINE BRAISED BEEF BRISKET



Red Wine Braised Beef Brisket image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Time 4h30m

Number Of Ingredients 6

2 tablespoons plus 2 teaspoons extra-virgin olive oil
3 1/2 pounds beef brisket, cut into 3-inch pieces
Coarse salt and ground pepper
8 shallots, halved
6 garlic cloves, smashed and peeled
3 cups dry red wine

Steps:

  • Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season brisket with salt and pepper; in batches, cook, turning occasionally, until dark brown on all sides, about 20 minutes total. Transfer brisket to a plate and discard fat from pot. Return pot to heat and add 2 teaspoons oil and shallots; cook, stirring, until shallots are browned, 3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
  • Add wine and simmer rapidly until reduced by three-fourths, about 15 minutes. Return beef to pot and add just enough water to cover meat (5 to 6 cups). Bring to a boil, cover, then place pot in oven. Cook until beef is tender, 3 1/2 to 4 hours.

Nutrition Facts : Calories 636 g, Fat 30 g, Protein 54 g

BRAISED BEEF WITH RED WINE & CRANBERRY



Braised beef with red wine & cranberry image

This lovely seasonal dish can be left to bubble away, filling the kitchen with comforting aromas and the promise of supper

Provided by Good Food team

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 5

1kg braising steak
3 onions
300ml red wine
300ml stock
3 rounded tbsp cranberry sauce

Steps:

  • Cut the meat into large chunks. Tip 2 tbsp flour with some salt and pepper into a large food bag, add the beef and shake to coat the pieces. Thinly slice the onions.
  • Heat 2 tbsp olive oil in a large heavy-based pan. Add the beef and fry on all sides until evenly browned. You may need to do this in two batches. Remove to a plate.
  • Heat 1tbsp oil in the pan if you need it, then add the onions and fry quickly for 5 minutes until tinged brown. Return the beef to the pan and add the wine and stock. Bring to the boil, stirring to scrape up the juices. Sprinkle with salt and pepper.
  • Reduce the heat, cover tightly with a lid and cook at a gentle simmer for 11⁄2 hours until the beef is tender. Stir in the cranberry sauce, taste and add more seasoning if necessary. Simmer for a further 5 minutes and serve with mash, and a scattering of flatleaf parsely.

Nutrition Facts : Calories 481 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 57 grams protein, Sodium 0.92 milligram of sodium

BRAISED BEEF IN RED WINE SAUCE



Braised Beef in Red Wine Sauce image

Rather like a daube - but this is an Italian-style pot roast. It takes rather a long while to cook, but it can be made ahead and reheated. It is great served with pan-fried polenta to dip into the tasty sauce and sautéed spinach alongside.

Provided by evelynathens

Categories     Meat

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 14

3 lbs beef eye round
1/2 cup olive oil
1 medium onion, finely chopped
1 slice thick bacon, chopped
3 tablespoons tomato paste
6 bay leaves
4 whole cloves
1/2 teaspoon crumbled rosemary
1 (750 ml) bottle dry red wine
6 cups low sodium beef broth
1 (1 lb) can italian tomato, drained and chopped
pan fried polenta
spinach, sauteed in
olive oil

Steps:

  • Season beef (lightly if using salted broth).
  • Heat oil in large Dutch oven over high heat.
  • Add beef and brown on all sides, about 15 minutes.
  • Transfer beef to platter; reduce heat to medium.
  • Add onion and bacon to pot.
  • Sauté until onion is golden, about 8 minutes.
  • Mix in tomato paste, bay leaves, cloves and rosemary.
  • Add wine.
  • Return meat and any juices.
  • Cover and simmer 30 minutes, turning meat once.
  • M ix stock and tomatoes into sauce.
  • Cover and simmer gently until meat is tender, turning occasionally, about 2 hours and 45 minutes.
  • Transfer beef to platter.
  • Cover with foil to keep warm.
  • Strain sauce through fine sieve, pressing on solids.
  • Degrease sauce.
  • Return sauce to pot.
  • Boil until reduced to 2 cups, about 1 hour.
  • Add any beef juices from platter.
  • Cut beef across grain into 1/3 inch slices (can be prepared 1 day ahead. Rewarm gently before serving).
  • Arrange meat slices on a platter lined with pan-fried polenta and spoon sauce over.
  • Serve sautéed spinach alongside.

BEEF BRAISED IN RED WINE



Beef Braised in Red Wine image

Provided by Florence Fabricant

Categories     dinner, roasts, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 9

3 pounds boneless beef rump or top round in one piece
2 cups dry red wine
2 cups sliced onions
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 cup well-flavored beef or veal stock
Salt and freshly ground black pepper
1 bay leaf
Several sprigs fresh rosemary

Steps:

  • Place the meat in a bowl, add the wine and one-half cup of the onions. Cover and refrigerate overnight, but no more than 16 hours.
  • The next day, remove the meat from the wine marinade, reserving the marinade. Preheat oven to 350 degrees. Pat the meat dry on paper towels.
  • Heat the oil in a heavy three-quart casserole, add the beef and brown it on all sides. Remove the meat from the casserole and add the remaining onions and cook over medium-low heat until tender and lightly browned. Stir in the garlic.
  • Add the stock and the reserved marinade. Bring to a simmer, scraping the bottom of the pan. Stir in salt and pepper to taste, the bay leaf and rosemary. Return the meat to the casserole.
  • Cover the casserole and place in the oven. Bake for about two hours, until the meat is tender.
  • To serve at once, remove the meat from the casserole and slice it. Arrange on a platter. Reheat the sauce and check seasonings. Spoon some of the hot sauce over the meat and pass the rest alongside.
  • Alternatively, the meat can be refrigerated overnight in the cooking liquid, and the next day the meat can be sliced and the sauce reheated before serving. Doing this will improve both the flavor and texture of the meat and will also allow the layer of chilled fat on the surface of the liquid to be removed and discarded.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 6 grams, Sodium 680 milligrams, Sugar 2 grams

BEEF RIBS BRAISED IN RED WINE



Beef Ribs Braised in Red Wine image

This came from one of my cooking magazines. Every single bite had the juicy taste of red wine (only cook this meal, if you enjoy the taste of red wine), and the beef was so tender, I've never had ribs so flavorful. This meal does need alittle attenion, so cook it on a day when you have a lot of free time!! ...

Provided by Asheats

Categories     Meat

Time 2h15m

Yield 2 ribs per person, 6 serving(s)

Number Of Ingredients 8

6 lbs beef short ribs (2 per person)
salt and pepper
2 tablespoons extra virgin olive oil
1 (8 ounce) bottle dry red wine, pinot noir
1 lb small white pearl onion, peeled
1 1/2 tablespoons fresh rosemary, coarsely chopped
2 tablespoons grainy mustard
1 pint grape tomatoes

Steps:

  • Pre heat oven to 350.
  • Heat 1 tbsp evoo in a Dutch Oven, over medium heat.
  • Season ribs with salt and pepper.
  • Brown ribs on all sides, about 10 minutes, transfer a bowl.
  • Increase heat to high, add the wine and bring to a boil.
  • Lower heat and boil gently until reduced by half, about 10 minutes.
  • Return ribs and any juices to the Dutch Oven.
  • Cover and bake for 1 hour and 15 minutes.
  • Meanwhile in a large non-stick skillet, heat the remaining tbsp evoo over medium high heat.
  • Add the onions, salt, pepper, and rosemary; cook, stirring occasionally for 5 minutes, or until the onions begin to brown.
  • Add the onion mixture to the ribs, cover, and bake an additional 30 minutes.
  • Transfer the ribs and onions to a bowl and let the cooking liquid stand a few minutes to allow the fat the separate; discard the fat.
  • Bring the liquid to a boil, whisk in the mustard and season with salt and pepper to taste. Return the ribs and onions back to pot and add the tomatoes.
  • Cover, lower the heat to medium, and simmer until the tomatoes are tender, about 10 minutes.

Nutrition Facts : Calories 1878.1, Fat 169.2, SaturatedFat 72.2, Cholesterol 344.7, Sodium 286.7, Carbohydrate 11.4, Fiber 1.8, Sugar 3.6, Protein 66.7

BEEF BRAISED IN RED WINE



Beef Braised in Red Wine image

Categories     Wine     Beef     Herb     Vegetable     Braise     Dinner     Red Wine     Fall     Winter     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 19

2 lb boneless beef chuck, cut into 1 1/2-inch pieces
1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)
2 medium onions, halved lengthwise, then thinly sliced lengthwise (2 cups)
1 teaspoon finely chopped fresh thyme
1 Turkish bay leaf or 1/2 California
4 sprigs fresh flat-leaf parsley plus 1/4 cup chopped fresh parsley leaves
1 carrot, thinly sliced
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons vegetable oil
2 large shallots, finely chopped
2 large garlic cloves, finely chopped
2 tablespoons all-purpose flour
6 oz thick-sliced bacon (preferably from slab bacon, rind removed if necessary; not smoked)
1 (10-oz) package pearl onions (2 1/2 cups)
1/4 cup water
Accompaniment: buttered egg noodles
Special Equipment
parchment paper

Steps:

  • Put beef, wine, onion, thyme, bay leaf, parsley sprigs, and carrot in a large resealable plastic bag. Seal bag, pressing out excess air, and put in a bowl. Marinate beef, chilled, 16 to 24 hours.
  • Drain beef in a colander set over a large bowl, reserving marinade. Wipe off any solids clinging to beef, then pat beef dry. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Heat oil in a 3 1/2- to 4-quart heavy ovenproof pot with lid over moderately high heat until hot but not smoking, then brown beef well in 2 batches, without crowding, about 8 minutes per batch, transferring as browned with a slotted spoon to a plate.
  • Reduce heat to moderate, then add shallot and garlic and cook, stirring, until shallot begins to soften, about 2 minutes. Add flour and cook, stirring constantly, until shallot and flour are browned, 4 to 5 minutes.
  • Add reserved marinade liquid to flour mixture, stirring and scraping up brown bits. Add beef along with any juices accumulated on plate and cover with a round of parchment paper and lid. Simmer mixture while you prepare bacon.
  • Cut bacon slices crosswise into 1/4-inch strips and cook in an 8-inch heavy skillet over moderate heat, stirring occasionally, until fat is rendered and bacon is beginning to crisp. Transfer bacon with slotted spoon to beef (reserve fat in skillet). Re-cover beef with parchment and lid and braise in oven, 1 1/2 hours.
  • While meat is braising, blanch pearl onions in a 3- to 4-quart pot of boiling water, 1 minute. Drain onions in a colander, then peel, leaving root ends intact. Cook onions in reserved bacon fat in skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes.
  • Pour off excess fat, then add 1/4 cup water and scrape up brown bits with a wooden spoon or spatula.
  • After meat has braised 1 1/2 hours, add pearl onions (with liquid in skillet), remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper to beef and continue to braise, covered with parchment and lid, until onions are tender and meat is very tender, about 1/2 hour more.
  • Skim any fat from surface of beef and serve beef with buttered egg noodles sprinkled with chopped fresh parsley leaves.

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From thekitchn.com


ITALIAN-STYLE POT ROAST: BEEF BRAISED IN RED WINE
Gather the ingredients. Roughly chop onion, celery, and carrot, and put in a bowl with meat, bay leaf, and peppercorns. Pour wine over mixture and marinate overnight, turning meat occasionally. Remove meat, reserving marinade, and pat meat dry. Strain marinade, bring to a boil, and simmer over low heat until reduced by half.
From thespruceeats.com


BEEF BRISKET BRAISED IN WINE RECIPE - FOOD NEWS
This braised beef brisket recipe uses red wine, onion, and herbs to create a moist, tender brisket and red wine sauce all in one pot. Let your oven do most of the work, and enjoy a succulent beef dinner. Braising any old cut of meat wouldn’t work. A slow braise works best with the tough meat cuts that would otherwise be. Plan ahead! This ...
From foodnewsnews.com


BEEF BRAISED IN RED WINE - RICARDO CUISINE
With the rack in the middle position, preheat the oven to 140 °C (275 °F). In a Dutch oven, brown the meat in the oil on each side. Season with salt and pepper. Set aside on a plate. In the same pan, soften the onions and garlic. Add oil, as needed. Deglaze with the wine and vinegar. Simmer for about 3 minutes.
From ricardocuisine.com


BEEF BRAISED IN RED WINE RECIPE BY CHEF.PIERRE | IFOOD.TV
Slow Cooked Braised Boneless Short Ribs. By: CookingWithCarolyn Braised Octopus in Rioja
From ifood.tv


RED WINE BEEF BROTH SAUCE - ALL INFORMATION ABOUT HEALTHY ...
Braised Beef with Red Wine and Tomatoes - The Seasoned Mom great www.theseasonedmom.com. Stir in tomato paste, tomatoes, red wine, beef broth, brown sugar, and soy sauce. Return the meat to the pot; bring the liquid to a simmer. Reduce the heat to low, cover the pot, and gently simmer until the meat is very fork tender, about 1 ½ - 2 hours ...
From therecipes.info


BEEF BRAISED IN RED WINE RECIPE - GOOD FOOD
Two days before cooking, put the beef, two litres of the red wine, bay leaves, thyme, garlic and peppercorns in a bowl. Cover and refrigerate. Preheat oven to 170C. Place flour on a baking tray and put in oven for about 10 minutes. Set aside. Drain meat and pat dry, discarding the wine and retaining spices. Heat oil in a frypan and brown meat ...
From goodfood.com.au


RED WINE BRAISED BEEF SHORT RIBS - A SASSY SPOON
Stir in red wine, beef stock, tomato paste, smoked paprika, oregano, thyme, and bay leaves. Bring to a boil while deglazing the pan. Place the short ribs back into the Dutch oven. Cover with the lid on and place in the oven. Braise in the oven until the meat is fork tender, falling off the bone, about 2 hours.
From asassyspoon.com


SLOW-BRAISED BEEF IN RED WINE | TESCO REAL FOOD
Transfer the beef to a plate once browned. Lower the heat slightly and fry the shallots for 3-4 mins until golden, then set aside. Add the carrots, cook for 1-2 mins, then set aside with the shallots. In a small bowl, mix the flour into 2 tbsp of the wine to form a paste, then set aside. Pour the remaining wine into the casserole, letting it ...
From realfood.tesco.com


BEEF SHORT RIBS ITALIAN STYLE, BRAISED IN RED WINE ...
Beef Short Ribs are all the craze right now and this is a super easy recipe which pretty much cooks itself! The beef short ribs are slowly braised in red wine giving a rich umami meatiness to the dish. Pair it up with some potatoes, roasted or mashed and some greens...if you are into that :) WARD WINNING EXTRA VIRGIN OLIVE OIL - ORDER NOW NEW HARVEST! …
From cfood.org


BEEF BRAISED IN RED WINE - FOODS AND DIET
Desscription It’s cold and miserable. It has been for weeks. Weather like this just screams for comfort and warmth. My all time favorite comfort food is the ubiquitous pot roast. I LOVE pot roast. But I don’t love pot roast in the crock pot. And I don’t love pot roast that has been in a roasting pan all day in the oven. In short I don’t love dry pot roast. I love juicy, flavorful ...
From foodsanddiet.com


SLOW COOKED BEEF CHEEK BRAISED IN RED WINE - LOST IN FOOD
Slow cooked beef cheek, braised in red wine, with vegetables and flavoured with thyme, bay and cinnamon. A hearty, warming stew, perfect for cold Winter days. Our slow cooked beef cheek is a great tasting winter warming stew. Beef cheek is a cheaper cut of beef, but one that is packed full of flavour. However, despite this, it is a cut of beef ...
From lostinfood.co.uk


BEEF BRAISED IN RED WINE (BRASATO AL BAROLO) – STEFAN'S ...
Beef braised in red wine (Brasato al Barolo) A famous dish from the Piemonte region in Italy is Brasato al Barolo , beef braised in Barolo, king of the red wines. Since a bottle of good Barolo does not come cheap, it is good to realize that you can achieve an almost identical result using another wine from Piemonte made from the Nebbiolo grape that is not as expensive.
From stefangourmet.com


BRAISED BEEF WITH RED WINE AND TOMATOES - THE SEASONED MOM
Similar to a beef ragù, this braised beef with red wine and tomatoes is classic comfort food! The chuck roast slowly cooks in a Dutch oven with onions, tomatoes, herbs, and red wine until it's juicy and fall-apart tender. The rich, flavorful sauce tastes like the perfect cross between a pot roast, a beef stew, and a spaghetti meat sauce. Serve it with mashed potatoes, …
From theseasonedmom.com


RED WINE BRAISED BEEF - SO MUCH FOOD
Red Wine Braised Beef. Feeds. Type. Time. Level. 6 people. 3 hours. Beginner. Beef. Click here for RECIPE. 1. Season the Beef. Liberally season your beef chuck roast with kosher salt and freshly cracked pepper on both sides. Cut into large chunks. Click here for RECIPE. 2. Get a Good Sear. Add olive oil to a large dutch oven or braiser set over high heat. Sear the beef 2-3 …
From somuchfoodblog.com


TUSCAN SLOW COOKED BRAISED BEEF IN WINE SAUCE - HEALTHY ...
Dutch Oven Method: Preheat oven to 350 degrees F or 176 degrees C. Perform step 1- 8 on the stove top in a Dutch oven or a cooking vessel that can be used on the stove top and then transferred into the oven. Place the lid on top and transfer to the oven. Cook your Tuscan Slow Cooked Braised Beef in Wine Sauce for 3-4 hours or until so tender ...
From hwcmagazine.com


BEEF ROAST BRAISED IN RED WINE - GLUTEN FREE RECIPES
Beef Roast Braised in Red Wine takes about 3 hours and 45 minutes from beginning to end. This recipe makes 6 servings with 720 calories, 56g of protein, and 38g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. It works well as a main course. If you have canned tomatoes, through garlic press, celery, and a few other ingredients on hand, …
From fooddiez.com


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