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.
60 K 3.8/5 (30 reviews)
3 hours 55 min.
Easy
4 people
13 IngredientsLast modified on: March 12th 2017
1 
1 
1 sprig 
1 
1 sprig 
1 sprig 
2 litres red wine
1 kg beef
4 tablespoons 
200 g 
Times for this recipe
Preparation: 45 min.
Cooking: 3 hours 8 min.
All in all: 3 hours 55 min.
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.
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
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.
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.
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 2 tablespoons olive oil. When really hot, add 200 g 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 | 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 % |
How much will it cost?
- For 4 people : 22.85 €
- Per person : 5.75 €
Change currency: 
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: Coq au vin, Saucipain, Spaghetti Bolognese, Upside-down Parmentier, Two-stage beef chuck , ... See them all 19
Small pieces of bacon
Like these other recipes: Rabbit with mustard, African style chicken, Special Cheese and Walnut Sticks, Warm haricot bean salad, Lumberjack turnovers, ... See them all 41
Olive oil
Like these other recipes: Kérinou slices, Spicy seafood plancha, Mexican tart, Koulibiak in pie dish, Endives , ... See them all 521
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017422 K3.5 15 min.
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).January 23th 2022463 K 25 45 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.February 21th 2011757 K3.5 8 min.
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.September 7th 2018361 K5 1 hour 25 min.
Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.February 21th 2011355 K4.3 1 hour
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.