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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.

40K 30 3.8

Last modified on: March 12^th 2017

Keywords for this recipe:

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: 3,596 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
45 min.	3 hours 8 min.	3 hours 53 min.

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Step by step recipe

Stage 1 - 10 min.

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.

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

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.

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.

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.

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.

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 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.

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

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.

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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
6,256 Kcal or 26,193 Kj	191 gr	26 gr	410 gr
313 %	73 %	2 %	62 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
174 Kcal or 729 Kj	5 gr	1 gr	11 gr
9 %	2 %	<1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
1,564 Kcal or 6,548 Kj	48 gr	6 gr	103 gr
78 %	18 %	1 %	16 %

% 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).

Possible allergens in this recipe: Sulfites

How much will it cost?

For 4 people : 22.81 €
Per person : 5.70 €

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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: You can check-out other recipes which use it, like for example: Coq au vin, Upside-down Parmentier, Saucipain, Mushroom bourguignon, Strawberries in a thyme and lemon-flavoured red wine reduction, ... All
	Beef : You can check-out other recipes which use it, like for example: Two-stage beef chuck , Home-made doner kebab, Melt-in-the mouth meat and vegetables in a sealed casserole, How to slow cook meat, Upside-down Parmentier, ... All
	Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Cocotte eggs with Comté, Spaghetti Carbonara, Alsatian-style salad, Creamy "terre et mer" pots, Fougasse with bacon and Comté, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Sliced cauliflower with 3 cheeses, Fish "à la Bordelaise", Stuffed mushrooms au gratin, Chinese style chicken, Carbonnade, ... All

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