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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.

64,1104.3/5 for 22 ratings

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Last modified on: April 27^th 2017

For 6 people, you will need:

1 1 kg beef
2 750 ml red wine
3 1 carrot
4 2 bayleaves
5 4 leaves sage
6 50 g butter
7 1 tablespoon cornflour
8 2 tablespoons oil
9 900 g potato purée
Total weight: 2,927 grams

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
22 min.	3 hours 35 min.	3 hours 57 min.

Keeping: A few days in the fridge.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

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 50 g butter one small piece at a time, while whisking.

Stage 7 - 5 min.

Finish by incorporating 1 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
5,447 Kcal or 22,805 Kj	191 gr	169 gr	381 gr
272 %	73 %	16 %	58 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
186 Kcal or 779 Kj	7 gr	6 gr	13 gr
9 %	3 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
908 Kcal or 3,802 Kj	32 gr	28 gr	63 gr
45 %	12 %	3 %	10 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 6 people : 15.18 €
Per person : 2.53 €

Note : These prices are only approximate

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Source

Home made, based on a recipe by Guy Savoy.

More recipes?

This recipe uses (among others)

	Beef : You can check-out other recipes which use it, like for example: Taos hotpot, Beef braised in reduced red wine, Fillet of beef in a rosemary crust, Boeuf (beef) bourguignon, Melt-in-the mouth meat and vegetables in a sealed casserole, ... All
	Potato purée: You can get more informations, or check-out other recipes which use it, for example: Upside-down Parmentier, Duck Parmentier, Hachis parmentier: meat with mashed potato and cheese, Salmon and Spinach Gratin, Sausage with duchess potatoes and a Mont d'Or fondue , ... All
	Red wine: You can check-out other recipes which use it, like for example: How to slow cook meat, Rabbit civet, Pears in red wine with blackcurrant , Boeuf (beef) bourguignon, Mulled wine Belle-Plagne style, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Potato gratin, Curried prawn risotto, "Buttonhole" quail eggs, Lobster Thermidor, Pogne de Romans, ... All

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