Cooking-ez.com

987 easy and fully explained recipes, with 12,014 photos and 77 videos

Beef braised in reduced red wine

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.

12,3623.9/5

Grade this recipe :

Last modified on: March 12th 2017

For 12 people, you will need:

How long does it take?

PreparationCookingStart to finish
45 min.3 hours 8 min.3 hours 53 min.
Preservation: Several days in the fridge, covered with plastic film. Reheats very well..
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
10 min.
Beef braised in reduced red wine : Photo of step #1

Prepare the wine

Begin with the flavouring ingredients: Prepare 3 onions and chop, Prepare 3 carrots and slice thickly. Rinse and dry 3 sprigs thyme, 3 bayleaves, 3 sprigs rosemary and 3 sprigs sage.
Stage 2
2 min.
Beef braised in reduced red wine : Photo of step #2 Pour 6 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 : Photo of step #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 : Photo of step #4 Preheat the oven to 300°F (150°C).

Prepare 3 kgs 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 : Photo of step #5 Pour 12 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 : Photo of step #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 : Photo of step #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 : Photo of step #8 Put the casserole back on medium heat and pour in 6 tablespoons olive oil. When really hot, add 600 g small pieces of bacon.

Fry for 2 or 3 minutes until lightly browned.
Stage 9
2 min.
Beef braised in reduced red wine : Photo of step #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 : Photo of step #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 : Photo of step #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 : Photo of step #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
Beef braised in reduced red wine : Photo of step #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.

Nutritional information

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

How much will it cost?

For 12 people : 68.43 €
Per person : 5.70 €

Note : These prices are only approximate.

Change currency:

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.
Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
Red wineRed wine: You can check-out other recipes which use it, like for example: Marchand de vin sauce, Pears in red wine with blackcurrant , Winemaker's toast, Coq au vin, Upside-down Parmentier, ... All
Beef Beef : You can check-out other recipes which use it, like for example: Beef Wellington, Upside-down Parmentier, Carbonnade, Boeuf (beef) bourguignon, Melt-in-the mouth meat and vegetables in a sealed casserole, ... All
Small pieces of baconSmall pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Warm haricot bean salad, Rabbit civet, Truffade, Maroilles cheese quiche, Rabbit with mustard, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Baked leek and Camembert slices, Fried eggs with tomatoes, Madras rice, Seafood sauerkraut, Bread with Tomato , ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-03-31)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 3 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page