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.
30K 29 3.8
Last modified on: March 12th 2017
Keywords for this recipe:BeefRed wineReductionSlow cooking
1 
1 
1 sprig 
1 
1 sprig 
1 sprig 
2 litres red wine
1 kg beef
4 tablespoons 
200 g 
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. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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
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.
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.
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..
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 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Red wine: You can check-out other recipes which use it, like for example: Tenderloin steaks marinated in red wine with rosemary, Two-stage beef chuck , Winemaker's toast, Boeuf (beef) bourguignon, Oxtail Parmentier, ... All |
 | Beef : You can check-out other recipes which use it, like for example: Carbonnade, Home-made doner kebab, Boeuf (beef) bourguignon, Taos hotpot, Melt-in-the mouth meat and vegetables in a sealed casserole, ... All |
 | Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Gratin du Nord, French-style peas, Pasta with mustard-cream sauce, Split peas "à la française", Deep leek and potato quiche, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Broad bean salad with Parmesan, Pan bagnat, Gratin-style spinach and chicken omelette , Stuffed tomatoes and courgettes, Tomatoes Provençal, ... All |
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