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.
17,3163.9/5 for 22 ratings
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Last modified on: March 12th 2017

For 4 people, you will need:

Change those ingredients for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
45 min.3 hours 8 min.3 hours 53 min.
Keeping: 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?
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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 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 : Photo of step #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 : 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 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 : Photo of step #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 : 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 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 : 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

Whole recipe
Energetic valueProteins CarbohydratesFats
6,256 Kcal or 26,193 Kj191 gr26 gr410 gr
313 %73 %2 %62 %
Per 100 g
Energetic valueProteins CarbohydratesFats
174 Kcal or 729 Kj5 gr1 gr11 gr
9 %2 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
1,564 Kcal or 6,548 Kj48 gr6 gr103 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).

How much will it cost?

Note : These prices are only approximate

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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.

More recipes?

This recipe uses (among others)
Red wineRed wine: You can check-out other recipes which use it, like for example: Roscoff loaf, Two-stage beef chuck , Winemaker's toast, Rabbit civet, How to slow cook meat, ... All
Beef Beef : You can check-out other recipes which use it, like for example: Beef Wellington, Boeuf (beef) bourguignon, Fillet of beef in a rosemary crust, Home-made doner kebab, Two-stage beef chuck , ... All
Small pieces of baconSmall pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Green beans with tomatoes, Vol-au-vent, Ramekins of duchess potatoes, Warm haricot bean salad, African style chicken, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Bread with Tomato , Kérinou slices, Raw beetroot mousse with walnuts, Crispy potato and mushroom brik rolls, Red sea bream fillets in a soy-sauce marinade, ... All

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