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.
102 K 4.3/5 (27 reviews)
3 hours 60 min.
Easy
18 people
9 IngredientsLast modified on: April 27th 2017
6 lb + 9.6 oz beef
4 lb + 15.2 oz red wine
3 
6 
12 leaves 
5.5 oz 
3 tablespoons 
6 tablespoons 
5 lb + 15.1 oz 
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 5.5 oz butter one small piece at a time, while whisking.
Salt, pepper and incorporate 5.5 oz butter one small piece at a time, while whisking.
Stage 7 - 5 min.
Finish by incorporating 3 tablespoons 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 | 1,190 RDI=460 % | 5,340 RDI=500 % | 4,710 RDI=710 % | 70,390 RDI=3,520 % | 294,730 RDI: 3,520 % |
| Per 100 g | 10 RDI=5 % | 60 RDI=6 % | 50 RDI=8 % | 800 RDI=40 % | 3,360 RDI: 40 % |
| Per person | 70 RDI=30 % | 300 RDI=30 % | 260 RDI=40 % | 3,910 RDI=200 % | 16,370 RDI: 200 % |
How much will it cost?
- For 18 people : 45.55 €
- 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: Taos hotpot, Upside-down Parmentier, How to cook red meat properly, Beef braised in reduced red wine, Boeuf (beef) bourguignon, ... See them all 10
Potato purée
You can get more informations, or check-out other recipes which use it, for example: Potato and two ham gratin, Duck Parmentier, Sausage with duchess potatoes and a Mont d'Or fondue , Welsh-style potato purée, Hachis parmentier, ... See them all 13
Red wine
Like these other recipes: Boeuf (beef) bourguignon, Saucipain, Tenderloin steaks marinated in red wine with rosemary, Rabbit civet, Spaghetti Bolognese, ... See them all 19
Butter
Like these other recipes: Potimarron (chestnut pumpkin) "au gratin", Surprise eggs, Chestnut moelleux, Langoustine sabayon tart, Lime crémeux, ... See them all 450
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