BRAISED BEEF IN WHITE WINE
This is a hearty Alsatian stew traditionally served with simple boiled potatoes. It will serve 4 or 2 people for 2 meals. Have it the first night with potatoes, and toss the leftovers with past for the next.
Provided by Katie
Categories Stews
Time 4h30m
Number Of Ingredients 12
Steps:
- Combine the beef, leeks, carrots, garlic, herbs and spices in a deep bowl.
- Pour wine over and marinate for 24 hours, stirring once or twice.
- Remove beef and drain, reserving all marinade and vegetables.
- Heat oil in a heavy casserole.
- Add beef, a few pieces at a time, and brown well. Remove to a plate.
- When all the beef is browned remove the casserole from heat and spoon the vegetables into the bottom, spreading evenly.
- Put the beef on top, pour the marinade, herbs and spice over the top.
- Bake, 300F (160C) for 3 hours.
- Add tomatoes, mushrooms to the casserole and bake for another hour.
- Remove from oven and remove bay leaves, bouquet garni
- Heat to boiling over medium heat.
- Add cornstarch, stirring until thickened
BEEF BRAISED IN RED WINE
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.
BEEF HEART BRAISED IN WINE
Beef heart has a strong flavor and is not for the faint of heart. But for those that love its robust flavor this recipe shines through.
Provided by Daisy
Categories 100+ Everyday Cooking Recipes
Time 1h10m
Yield 7
Number Of Ingredients 10
Steps:
- Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.
- Dredge heart in flour and season with salt and pepper.
- Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.
- Stir in the onion, carrots, potatoes, thyme, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.
Nutrition Facts : Calories 429.8 calories, Carbohydrate 18.6 g, Cholesterol 334.8 mg, Fat 15.4 g, Fiber 2.5 g, Protein 48.5 g, SaturatedFat 6.8 g, Sodium 421.5 mg, Sugar 2.2 g
BRAISED BEEF IN RED WINE
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
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
BEEF BRAISED IN SWEET WHITE WINE
The Best Recipes in the World; Mark Bittman. Reportedly a specialty of southwestern France. He recommends using Montbazillac, a good Sauterne ,or Barzac. The sauce is described as "nicely but not cloyingly sweet". Recommended to serve over buttered noodles.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Add 2 tablespoons oil in a large skillet over med-high heat; wait a minute or so and when the oil is hot, add the beef.
- Brown the beef well on both sides, about 10 minutes, adjusting heat so the meat browns but does not burn.
- Sprinkle the meat with salt and pepper as it browns.
- Transfer meat to a plate; decrease heat to medium.
- Add the remaining oil and vegetables to the skillet; stir once, then cover.
- Cook for 10-15 minutes, stirring once or twice, until the onions are browned, dry, and almost sticking to the pan.
- Uncover, then add the wine and stir.
- Add in the meat and cover again.
- Adjust the heat so the mixture simmers steadily but not violently and cook until the meat is tender (this may be as short as 90 minutes or as long as 3 hours).
- Transfer meat to a cutting board; let it rest for a couple of minutes.
- Taste and adjust the sauce seasoning; you should be able to taste the pepper.
- If the mixture is very thin (unlikely), boil it down for a few minutes, as needed.
- Carve the meat and serve it with the sauce spooned over it.
BRAISED BEEF IN RED WINE SAUCE
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
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
Provided by Florence Fabricant
Categories dinner, roasts, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 9
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 BRAISED IN RED WINE
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
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.
More about "beef braised in sweet white wine food"
WHITE WINE-BRAISED BEEF WITH STAR ANISE | WINE ENTHUSIAST
From winemag.com
Category Food, Food Recipes
BEEF BRAISED IN RED WINE RECIPE | GOOD FOOD
From goodfood.com.au
BEEF BRAISED IN WINE - HEARTY COMFORT FOOD · JUST …
From justsavorit.com
NIçOISE BEEF BRAISED IN WHITE WINE; JULIET’S BALCONY
From thymeforcookingblog.com
BRAISED BEEF IN WINE - ITALIAN NOTES
From italiannotes.com
RED WINE BRAISED BEEF RECIPE RECIPE | GOOD FOOD
From goodfood.com.au
TUSCAN SLOW COOKED BRAISED BEEF IN WINE SAUCE
From hwcmagazine.com
RED WINE BRAISED BEEF RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
RED WINE BRAISED BEEF - EASY PEASY MEALS
From eazypeazymealz.com
AROMATIC WINE-BRAISED BEEF RECIPE - BENOîT GUICHARD
From foodandwine.com
5/5 (1)Author Jackson MorganServings 8
- Preheat the oven to 300°. In a large enameled cast-iron casserole, melt the butter in the olive oil. Add the meat in batches and brown it over moderately high heat, about 4 minutes per side. Transfer the meat as it's browned to a platter and immediately season it generously with salt and pepper.
- Add 1/2 cup of the wine to the casserole and use a metal spatula to scrape up any browned bits from the bottom. Return all the meat to the casserole and add the shallots, carrots, onions, herb bundle, star anise, peppercorns and remaining wine. Cover with a sheet of buttered wax paper and a lid and bring the wine to a boil.
- Transfer the casserole to the oven and braise the beef for about 3 hours, or until very tender. Remove from the oven and transfer the meat to a platter. Strain the cooking juices, pressing on the solids; discard the solids.
- Rinse out the casserole and return the cooking juices to it. Skim off the fat. Simmer the cooking juices over moderately high heat until reduced by about one-third, about 10 minutes. Return the meat to the casserole and simmer over low heat until heated through, about 10 minutes. Season with salt and pepper. Serve the meat with the cooking juices in rimmed plates.
CLASSIC BEEF BOURGUIGNON (BEEF BRAISED IN RED WINE)
From unstoppablefoodie.com
RED WINE-BRAISED BEEF BRISKET - GOOD FOOD BADDIE
From goodfoodbaddie.com
BRAISED BEEF RECIPE (WITH RED WINE) | KITCHN
From thekitchn.com
23 WHITE WINE RECIPES TO MAKE ALL THE TIME | FOOD & WINE
From foodandwine.com
BRAISED BEEF ROAST IN WINE VINEGAR RECIPE - FOOD NEWS
From foodnewsnews.com
RED WINE BRAISED BEEF - SO MUCH FOOD
From somuchfoodblog.com
BRAISED BEEF IN WINE | CANADIAN LIVING
From canadianliving.com
BRAISED BEEF - SIMPLY HOME COOKED
From simplyhomecooked.com
BRAISED BEEF IN WHITE WINE | VISIT A WINERY
From domvino.fr
BEEF IN WHITE WINE SAUCE | VISIT A WINERY
From visitawinery.org
WINE BRAISED BEEF WITH MUSHROOMS | THE MODERN PROPER
From themodernproper.com
VANILLA WINE BRAISED BEEF - COOKING IS MY SPORT
From cookingismysport.com
BEEF BRAISED IN SWEET WHITE WINE RECIPE ~ MENUIVA.COM
From menuiva.com
BEEF BRISKET BRAISED IN WHITE WINE – THE CONSTABLES LARDER
From constableslarder.com
THE CHEAT SHEET TO PAIRING WINE WITH BEEF - VIVINO
From vivino.com
BEEF BRAISED IN BAROLO WINE, REAL ITALIAN LUXURY
From cookingwithcarlotta.com
BEEF AND ONIONS BRAISED IN WHITE WINE - THYME FOR COOKING
From thymeforcooking.com
WINE-BRAISED BEEF AND ONIONS - CRAVINGS & CRUMBS
From cravingsandcrumbs.com
BRAISED BEEF IN RED WINE RECIPE - BBC FOOD
From bbc.co.uk
RED WINE-BRAISED BEEF SHANKS RECIPE - SERIOUS EATS
From seriouseats.com
BRAISED BEEF IN RED WINE - ESSENTIAL PEPIN
From ww2.kqed.org
BRAISED BEEF WITH RED WINE AND ONIONS : COMFORT FOOD - URBAINE CITY
From urbainecity.com
BRAISED BEEF IN RED WINE | HOW TO BRAISE BEEF - THE NOSHERY
From thenoshery.com
BRAISED BEEF WITH RED WINE AND TOMATOES - THE SEASONED MOM
From theseasonedmom.com
MARK BITTMAN BRAISED BEEF WITH WINE | VISIT A WINERY
From visitawinery.org
BEEF BRAISED WITH RED WINE RECIPE | PBS FOOD
From pbs.org
BEEF WITH WHITE WINE SAUCE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
RED WINE BRAISED BEEF | RICARDO
From ricardocuisine.com
10 BEST BEEF POT ROAST WITH WHITE WINE RECIPES - YUMMLY
From yummly.com
RED WINE BRAISED BEEF ROAST - MISS ALLIE'S KITCHEN
From missallieskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love