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Braised Beef with Red Wine

panlasangpinoy's picture
Braising is a method wherein meat such as beef is simmered with enough liquid or moisture for a long time. This cooking technique does not only make the meat tender, it also lets the meat release its maximum flavor.
  Beef chuck/Beef brisket 2 Pound, cubed
  Extra virgin olive oil 4 Tablespoon
  Spanish onion 1 Medium, diced
  Stalk celery 1 , chopped
  Carrot 1 Medium, peeled and chopped
  Beef stock 3 Cup (48 tbs)
  Red wine 1 Cup (16 tbs)
  Dried thyme 1⁄2 Teaspoon
  Salt To Taste
  Ground black pepper To Taste

1. Heat a cooking pot and pour-in olive oil.

2. Sauté onion until soft and add dried thyme then put-in beef and cook for 5 minutes.

3. Pour-in red wine and bring to a boil.

4. Pour-in the beef stock and simmer until the beef becomes tender. This can be done using the following methods:

■Slow cook for 4 to 5 hours using a Crockpot.
■Cooking in low heat using stovetop or burner. 2 to 2 1/2 hours is the average time to tenderize the meat. Add water as needed.
■If you don’t have the time, you may pressure cook the meat for 40 minutes.
5. Add the carrots and celery then cook until the vegetables are tender.

6. Transfer to a serving plate then serve.

7. Share and enjoy!

Recipe Summary

Difficulty Level: 
Main Dish
Planning a family get together this weekend? Try out this delicious Braised Beef with Red Wine recipe fro your menu. The dish is simple and can be easily prepared at home. Don't give it a miss.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 799 Calories from Fat 509

% Daily Value*

Total Fat 56 g86.2%

Saturated Fat 17.6 g88.2%

Trans Fat 0 g

Cholesterol 149.7 mg49.9%

Sodium 614.9 mg25.6%

Total Carbohydrates 11 g3.7%

Dietary Fiber 1.8 g7%

Sugars 4.1 g

Protein 48 g96.1%

Vitamin A 52.4% Vitamin C 9%

Calcium 8.7% Iron 29.4%

*Based on a 2000 Calorie diet

Braised Beef With Red Wine Recipe Video