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Beef braised in reduced red wine

Name: Beef braised in reduced red wine
Prep time: 45 min
Cook time: 3 h 8 min
Total time: 3 h 53 min
Yield: 4 people
Cuisine: French
Ingredients: 1 onion; 1 carrot; 1 sprig thyme; 1 bayleaf; 1 sprig rosemary; 1 sprig sage; 2 litres red wine; 1 kg beef; 4 tablespoons olive oil; 200 g small pieces of bacon; 2 tablespoons olive oil; salt; pepper

In classic recipes of this kind, the meat is simply cooked in the wine as it comes.

This version is different: the red wine is reduced first separately on low heat with herbs, onion and carrot, then the meat is cooked long and slow in this.

This method gives the meat a richer, more intense flavour.

70 K 3.8/5 (30 reviews)

3 hours 55 min. difficulté

Easy

22.85 €

4 people

13 Ingredients

Last modified on: March 12^th 2017

For 4 people, you will need:

1 1 onion
2 1 carrot
3 1 sprig thyme
4 1 bayleaf
5 1 sprig rosemary
6 1 sprig sage
7 2 litres red wine
8 1 kg beef
9 4 tablespoons olive oil
10 200 g small pieces of bacon
11 2 tablespoons olive oil
12 salt
13 pepper
Total weight: 3,600 grams

Times for this recipe

Preparation: 45 min.

Cooking: 3 hours 8 min.

All in all: 3 hours 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Beef braised in reduced red wine : Stage 1

Prepare the wine

Begin with the flavouring ingredients: Prepare 1 onion and chop, Prepare 1 carrot and slice thickly. Rinse and dry 1 sprig thyme, 1 bayleaf, 1 sprig rosemary and 1 sprig sage.

Stage 2 - ⌛ 2 min.

Beef braised in reduced red wine : Stage 2

Pour 2 litres red wine into a large saucepan on low heat. Add all the flavouring ingredients, salt and pepper, then mix.

Stage 3 - ⌛ 1 hour

Beef braised in reduced red wine : Stage 3

Leave uncovered on low heat to reduce by about 3/4.

Useful tip: weigh the full pan before reducing and check the weight from time to time until reduced by 3/4.

Once reduced to the right amount, take off the heat and discard the flavouring ingredients.

Stage 4 - ⌛ 5 min.

Beef braised in reduced red wine : Stage 4

Preheat the oven to 300°F (150°C).

Prepare 1 kg beef by cutting into medium-sized chunks (about the size of your thumb).

Salt and pepper the chunks of meat.

Stage 5 - ⌛ 2 min.

Beef braised in reduced red wine : Stage 5

Pour 4 tablespoons olive oil into a large casserole that can go both on the hob and in the oven.

Put on high heat and when hot, add the chunks of meat.

Stage 6 - ⌛ 5 min.

Beef braised in reduced red wine : Stage 6

Stir frequently until the meat is lightly browned all over.

you will notice that the meat gives off a lot of liquid.

Stage 7 - ⌛ 2 min.

Beef braised in reduced red wine : Stage 7

Tip out the meat and its juices into a dish and leave to rest.

Stage 8 - ⌛ 3 min.

Beef braised in reduced red wine : Stage 8

Put the casserole back on medium heat and pour in 2 tablespoons olive oil. When really hot, add 200 g small pieces of bacon.

Fry for 2 or 3 minutes until lightly browned.

Stage 9 - ⌛ 2 min.

Beef braised in reduced red wine : Stage 9

Return the chunks of meat to the casserole with or without the juices, as you prefer (I prefer without).

Pour in the reduced red wine, salt and pepper lightly, then stir to mix well.

Stage 10 - ⌛ 2 hours

Beef braised in reduced red wine : Stage 10

Put the lid on the casserole and cook in the oven for about 2 hours.

Stage 11 - ⌛ 2 min.

Beef braised in reduced red wine : Stage 11

After this time, take the casserole out of the oven and remove the lid. Scrape the bottom well to deglaze.

Your braised beef is ready.

Stage 12 - ⌛ 20 min.

Beef braised in reduced red wine : Stage 12

You can serve this dish with almost anything you like: rice, chips or other potatoes, vegetables, etc.

These are fried sliced potatoes.

Stage 13

Serve either plated up or take the casserole to the table for people to help themselves.

Remarks

I recommend using one of the cheaper cuts of meat for this, such as brisket or shin of beef. Ask you butcher for a cut that is good for braising.

For the herbs, don't worry if you don't have everything on the list, just use whatever you have available.

Use a strong wine with plenty of tannins, if possible, such as a Shiraz/Syrah. I'm thinking particularly of those reds from the south: Languedoc in France, Spain, or even further south, from Algeria.

And to drink?

Serve the same wine as you have used reduced to cook the beef or, let's just say something similar: red with plenty of tannins.

Keeping: Several days in the fridge, covered with plastic film. Reheats very well..

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	190 RDI=70 %	30 RDI=2 %	410 RDI=60 %	6,260 RDI=310 %	26,190 RDI: 310 %
Per 100 g	5 RDI=2 %	0	10 RDI=2 %	170 RDI=9 %	730 RDI: 9 %
Per person	50 RDI=20 %	6 RDI=1 %	100 RDI=20 %	1,560 RDI=80 %	6,550 RDI: 80 %