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.
63 K 3.8/5 (30 reviews)
Grade this recipe:
Keywords:
Last modified on: March 12th 2017
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 45 min.
Cooking: 3 hours 8 min.
All in all: 3 hours 55 min.
When should you start or finish this recipe?
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.
Beef braised in reduced red wine

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
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
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
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
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
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
Tip out the meat and its juices into a dish and leave to rest.

Stage 8 - 3 min.
Beef braised in reduced red wine
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
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
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
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
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
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe190 RDI=70 %30 RDI=2 %410 RDI=60 %6,260 RDI=310 %26,190 RDI: 310 %
Per 100 g5 RDI=2 %010 RDI=2 %170 RDI=9 %730 RDI: 9 %
Per person50 RDI=20 %6 RDI=1 %100 RDI=20 %1,560 RDI=80 %6,550 RDI: 80 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites
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)
Other recipes you may also like
Small cheese and bacon rolls
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 2018365 K5 1 hour 25 min.
Guacamole
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.
November 26th 2011305 K4.1 1 hour 25 min.
Hamburgers
Hamburgers
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.
December 6th 2015427 K4.8 35 min.
Prune Far
Prune Far
Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste.
October 3rd 2010241 K 15 1 hour 10 min.
Boiling potatoes in their skins
Boiling potatoes in their skins
Boiling potatoes has given rise to two sayings: 1) You should not peel potatoes before boiling. 2) You should not leave potatoes to cool in the cooking water. The first suggests that potatoes should be always cooked in their skins, to prevent water penetrating and making the potatoes go soft and break up. The second suggests that if potatoes cool in their cooking water, they will absorb some of it, which will give them an unpleasant flavour. True or false? Let's try the...
July 25th 2017619 K 34.4 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
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 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.

Back to top of page