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Beef Braised In Red Wine

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Ingredients
  Boneless chuck roast 2 1⁄2 Pound
  Oil/Chicken/duck fat 1 Tablespoon
  Shallots 1⁄3 Pound, peeled and left whole
  Dry red wine 375 Milliliter (Half 750 Milliliter Bottle)
  Bouquet garni 1 (Of Parsley Bay Leaf, Thyme, And Celery Leaves)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Dried tomato halves/8 dry-cured olives, pitted and chopped 4
Directions

GETTING READY
1. Preheat the oven to 225° F
2. Cube the meat, trim away any excess fat and gristly and dry them on paper towels

MAKING
3. In an ovenproof casserole, heat oil over a medium flame and brown the meat cubes in it, a few at a time; as they brown, take them out on a plate
4. In the same fat, brown the shallots, pour out any fat stuck to the pan, add wine and allow to boil; turn the heat down and allow to simmer
5. Add the meat cubes back to the pan, add bouquet garni, salt and pepper, tomatoes or olives; cover and place it inside the oven, bake for four hours or less until the sauce barely simmers adn meat is tender
6. Turn the oven off, remove the cooked meat and shallots into the serving platter and add back to te oven to keep it warm
7. Do away with the bouquet garni and allow the sauce to boil on top of the stove, allow to reduce by a third and adjust seasonings

SERVING
8. Pour sauce over the meat and serve alongside buttered noodles, steamed potatoes or polenta

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes
Servings: 
4

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