WINE-BRAISED CHUCK ROAST WITH ONIONS
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Pat beef dry and rub all over with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 5-quart wide heavy pot over moderately high heat until hot but not smoking and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
- Add onions to pot and sauté over moderately high heat, stirring frequently, until pale golden, about 10 minutes. Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add wine and water and bring to a boil. Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 2 1/2 to 3 hours total.
- Let beef stand, uncovered, in onion sauce about 30 minutes.
- If reserving some meat for beef salad , cut off one third of roast, and, when cool enough to handle, shred and toss with 3/4 cup onion sauce. Cool completely, uncovered, then chill in an airtight container.
- While shredded beef cools, preheat oven to 350°F and transfer remaining beef to a cutting board and cut into 1/2-inch-thick slices. Season with salt and pepper and return beef to sauce. Reheat, covered, 20 minutes.
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
WINE-BRAISED BRISKET
Beef braised with porcini and red wine is classically Italian, but here's a Jewish twist: adding sweet, caramelized onions. Portland, Oregon chef Jenn Louis says this combo packs a flavorful umami punch for a brisket that'll be the star of your holiday meal.
Provided by Jenn Louis
Categories main-dish
Time 3h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Porcini: Preheat oven to 325 degrees F. Place the mushrooms in a small bowl and cover with boiling water. Let sit until rehydrated, 10-15 minutes. Meanwhile, line a strainer with cheesecloth and place over a bowl. Gently squeeze the liquid from the rehydrated mushrooms with your hands and set the mushrooms aside. Pour soaking liquid through the cloth-lined strainer into the bowl. (The cloth will filter out any dirt and sediment from the mushrooms.) Set the soaking liquid aside.
- Vegetables: Cut onions into a large dice. Smash garlic, releasing the peel, then roughly chop; roughly chop mushrooms. Set aside.
- Brisket: In a large skillet, heat 4 tablespoons of oil over medium-high heat. Season brisket with salt and pepper on both sides. Sear brisket, fat side down, until golden brown, 5-10 minutes. Flip over and sear the other side, about 5 more minutes. Transfer to a roasting pan.
- Braising liquid: Add another tablespoon of oil to the skillet, lower heat to medium, and add onions, garlic, mushrooms, rosemary, and bay leaves. Stir in a pinch of salt and sauté until onions are translucent, 8-10 minutes. Add tomato paste, and stir constantly until caramelized, 2-3 minutes. Add red wine and bring to a simmer; cook until the liquid has nearly evaporated, 5-6 minutes. Add reserved porcini soaking liquid and chicken stock. Raise heat to medium-high and bring back to a simmer. Season to taste with salt and pepper.
- Pour hot liquid over brisket and cover with foil. Braise in oven for 2-2½ hours, flipping the brisket once halfway through cooking. After 2½ hours, raise heat to 350 degrees F, remove foil, and continue cooking to brown, 30 minutes. Brisket should be very tender when pierced with a skewer.
- Assembly: Remove from oven and allow to cool slightly in braising liquid. Remove to a cutting board and thinly slice across the grain. Pour braising liquid over the meat before serving.
BEEF RIBS BRAISED IN RED WINE
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
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
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.
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WHITE WINE BRAISED SHORT RIBS WITH BUTTERED MUSHROOM …
From halfbakedharvest.com
4.2/5 (388)Total Time 6 hrs 30 minsServings 6Calories 1108 per serving
- 1. Season the short ribs with salt and pepper. Heat a large oven safe skillet over high heat, sear the ribs on both sides. Remove the ribs and transfer to the slow cooker. 2. To the slow cooker, add the onions, garlic, 1 1/2 cups wine, broth, thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on low for 6-8 hours or high for 5-6 hours. Remove the garlic, thyme, and bay leaves. 3. Before serving, make the sauce. Melt the butter in a skillet set over medium high heat. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes. Add the sage and 1 tablespoon thyme, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Remove the mushrooms from the skillet to a plate.4. Add the remaining 1/2 cup wine and scrape up any browned bits off the pan. Simmer 3-5 minutes or until the wine has reduced by about 1/3. Slowly pour in the cream and mustard. Bring the sauce to a boil. Reduce the heat to low and simmer 5 m
- 1. Season the short ribs with salt and pepper. Heat a large skillet over high heat, sear the ribs on both sides. Remove the ribs and transfer to the instant pot.2. To the instant pot, add the onions, garlic, 1 1/2 cups wine, broth, thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on high pressure for 40 minutes.3. Once done cooking, use the natural or quick release function. Finish as directed above from step 3 on.
- 1. Preheat the oven to 325 degrees F.2. Season the short ribs with salt and pepper. Heat a large oven safe pot over high heat, sear the ribs on both sides. Remove the ribs to a plate. Add the onions and cook 5 minutes or until the onions begin to caramelize. Add back the short ribs. Add the garlic, 1 1/2 cups wine, broth, thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the short ribs are tender and falling off the bone.3. Finish as directed above from step 3 on.
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