Beef braised in reduced red wine
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.
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.
59 K 3.8/5 (30 reviews)
3 hours 55 min.
Easy
8 people
13 IngredientsLast modified on: March 12th 2017
2 
2 
2 sprigs 
2 
2 sprigs 
2 sprigs 
16 ¾ cups red wine
8 ½ cups beef
8 tablespoons 
1 ¾ cup 
Times for this recipe
Preparation: 45 min.
Cooking: 3 hours 8 min.
All in all: 3 hours 55 min.
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Step by step recipe
Stage 1 - 10 min.
Stage 2 - 2 min.
Pour 16 ¾ cups red wine into a large saucepan on low heat. Add all the flavouring ingredients, salt and pepper, then mix.
Stage 3 - 1 hour
Stage 4 - 5 min.
Preheat the oven to 300°F (150°C).
Prepare 8 ½ cups beef by cutting into medium-sized chunks (about the size of your thumb).
Salt and pepper the chunks of meat.
Prepare 8 ½ cups beef by cutting into medium-sized chunks (about the size of your thumb).
Salt and pepper the chunks of meat.
Stage 5 - 2 min.
Pour 8 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.
Put on high heat and when hot, add the chunks of meat.
Stage 6 - 5 min.
Stir frequently until the meat is lightly browned all over.
you will notice that the meat gives off a lot of liquid.
you will notice that the meat gives off a lot of liquid.
Stage 7 - 2 min.
Tip out the meat and its juices into a dish and leave to rest.
Stage 8 - 3 min.
Put the casserole back on medium heat and pour in 4 tablespoons olive oil. When really hot, add 1 ¾ cup small pieces of bacon.
Fry for 2 or 3 minutes until lightly browned.
Fry for 2 or 3 minutes until lightly browned.
Stage 9 - 2 min.
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.
Pour in the reduced red wine, salt and pepper lightly, then stir to mix well.
Stage 10 - 2 hours
Put the lid on the casserole and cook in the oven for about 2 hours.
Stage 11 - 2 min.
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.
Your braised beef is ready.
Stage 12 - 20 min.
You can serve this dish with almost anything you like: rice, chips or other potatoes, vegetables, etc.
These are fried sliced potatoes.
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.
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 | 380 RDI=150 % | 50 RDI=5 % | 820 RDI=120 % | 12,510 RDI=630 % | 52,390 RDI: 630 % |
| 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 % |
How much will it cost?
- For 8 people : 45.65 €
- Per person : 5.75 €
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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)
Red wine
Like these other recipes: Roscoff loaf, Boeuf (beef) bourguignon, Winemaker's toast, Coq au vin, Upside-down Parmentier, ... See them all 19
Beef
Like these other recipes: Carbonnade, How to cook red meat properly, Melt-in-the mouth meat and vegetables in a sealed casserole, Upside-down Parmentier, Boeuf (beef) bourguignon, ... See them all 10
Small pieces of bacon
Like these other recipes: Rabbit with mustard, Maroilles cheese quiche, Small cheese and bacon rolls , Baby spinach salad, Lumberjack turnovers, ... See them all 41
Olive oil
Like these other recipes: Spinach fritters, Tagliatelle and courgette spaghetti, carbonara style, Couscous, Green asparagus omelette, Lille style chicken, ... See them all 520
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