Two-stage beef chuck
This recipe cooks beef chuck (or braising steak) in two stages: first, slow-cooked in red wine "in the bag", then fried and served with potato purée and a red-wine sauce.
118 K 4.3/5 (27 reviews)
3 hours 60 min.
Easy
2 people
9 IngredientsLast modified on: April 27th 2017
335 g beef
250 ml red wine
1⁄3 
1 
1 leaf 
20 g 
1⁄3 tablespoon 
1 tablespoon 
300 g 
Times for this recipe
Preparation: 25 min.
Cooking: 3 hours 35 min.
All in all: 3 hours 60 min.
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Step by step recipe
Stage 1 - 2 min.
Choose a piece of beef that looks good, trim it, then salt and pepper generously on both sides.
Stage 2 - 5 min.
Put into a cooking bag with half the red wine, the carrot (peeled and cut into chunks), bayleaf and sage.
Stage 3 - 3 hours
Put in the oven at 300°F (150°C) and leave to cook for 3 hours.
Stage 4 - 3 min.
After this time, remove the meat from the bag and discard the carrot, herbs and wine.
Stage 5 - 2 min.
Make the red-wine sauce: pour the remaining wine into a saucepan on low heat...
Stage 6 - 30 min.
...and reduce by 3/4.
Salt, pepper and incorporate 20 g butter one small piece at a time, while whisking.
Salt, pepper and incorporate 20 g butter one small piece at a time, while whisking.
Stage 7 - 5 min.
Finish by incorporating 1⁄3 tablespoon cornflour to thicken the sauce, whisking all the time.
Stage 8 - 5 min.
Cut the meat into individual portions and fry these on both sides in a little oil.
Stage 9 - 5 min.
Serve each portion on a hot plate, with potato purée on the side and the red-wine sauce poured over.
Remarks
Chuck would be my choice for this, but you can use any other cut you like.
It doesn't matter if the beef has "stringy bits" left in it, as these will melt during the long, slow cooking.
It doesn't matter if the beef has "stringy bits" left in it, as these will melt during the long, slow cooking.
Keeping: A few days in the fridge.
Source: Home made, based on a recipe by Guy Savoy.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 130 RDI=50 % | 590 RDI=60 % | 530 RDI=80 % | 7,850 RDI=390 % | 32,870 RDI: 390 % |
| Per 100 g | 10 RDI=5 % | 60 RDI=6 % | 50 RDI=8 % | 800 RDI=40 % | 3,350 RDI: 40 % |
| Per person | 70 RDI=30 % | 300 RDI=30 % | 260 RDI=40 % | 3,930 RDI=200 % | 16,440 RDI: 200 % |
How much will it cost?
- For 2 people : 5.10 €
- Per person : 2.55 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Beef
Like these other recipes: How to cook red meat properly, Beef braised in reduced red wine, Upside-down Parmentier, Taos hotpot, Roast beef "like they do it in Santa Fe", ... See them all 10
Potato purée
You can get more informations, or check-out other recipes which use it, for example: Colcannon, Hachis parmentier, Salmon and Spinach Gratin, Sausage with duchess potatoes and a Mont d'Or fondue , Spinach parmentier, ... See them all 15
Red wine
Like these other recipes: Tenderloin steaks marinated in red wine with rosemary, Aperitif rolls, Roscoff loaf, Mulled wine Belle-Plagne style, Mushroom bourguignon, ... See them all 19
Butter
Like these other recipes: Red rice pannequets, Milk rolls, Antoinette's caramelized apple cake, Victoria pineapple and lime tarts, Layered Leek and Egg Gratin , ... See them all 477
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