Two-stage beef chuck


Two-stage beef chuck
This recipe cooks beef chuck (or braising steak) in two stages: first, slow-cooked in red wine "in the bag", then fried and served with potato purée and a red-wine sauce.
61,7024.3/5 for 22 ratings
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Last modified on: April 27th 2017

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
22 min.3 hours 35 min.3 hours 57 min.
Keeping: A few days in the fridge.
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 - 2 min.
Two-stage beef chuck  : Photo of step #1
Choose a piece of beef that looks good, trim it, then salt and pepper generously on both sides.

Stage 2 - 5 min.
Two-stage beef chuck  : Photo of step #2
Put into a cooking bag with half the red wine, the carrot (peeled and cut into chunks), bayleaf and sage.

Stage 3 - 3 hours
Two-stage beef chuck  : Photo of step #3
Put in the oven at 300°F (150°C) and leave to cook for 3 hours.

Stage 4 - 3 min.
Two-stage beef chuck  : Photo of step #4
After this time, remove the meat from the bag and discard the carrot, herbs and wine.

Stage 5 - 2 min.
Two-stage beef chuck  : Photo of step #5
Make the red-wine sauce: pour the remaining wine into a saucepan on low heat...

Stage 6 - 30 min.
Two-stage beef chuck  : Photo of step #6
...and reduce by 3/4.

Salt, pepper and incorporate 50 g butter one small piece at a time, while whisking.

Stage 7 - 5 min.
Two-stage beef chuck  : Photo of step #7
Finish by incorporating 1 tablespoon cornflour to thicken the sauce, whisking all the time.

Stage 8 - 5 min.
Two-stage beef chuck  : Photo of step #8
Cut the meat into individual portions and fry these on both sides in a little oil.

Stage 9 - 5 min.
Two-stage beef chuck  : Photo of step #9
Serve each portion on a hot plate, with potato purée on the side and the red-wine sauce poured over.

Remarks

Chuck would be my choice for this, but you can use any other cut you like.

It doesn't matter if the beef has "stringy bits" left in it, as these will melt during the long, slow cooking.

Nutritional information

% 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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Source

Home made, based on a recipe by Guy Savoy.

More recipes?

This recipe uses (among others)
Beef Beef : You can check-out other recipes which use it, like for example: Beef braised in reduced red wine, Roast beef "like they do it in Santa Fe", Melt-in-the mouth meat and vegetables in a sealed casserole, Taos hotpot, How to cook red meat properly, ... All
Potato puréePotato purée: You can get more informations, or check-out other recipes which use it, for example: Potato and two ham gratin, Oxtail Parmentier, Dauphinoise potatoes with Serano ham, Duck Parmentier, Salmon and Spinach Gratin, ... All
Red wineRed wine: You can check-out other recipes which use it, like for example: Coq au vin, Spaghetti Bolognese, Aperitif rolls, Roscoff loaf, Beef braised in reduced red wine, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: How to cook rice in rice-cooker, Chicken breasts in a potato crust, Jam doughnuts, Bounty-style tart for Alison, Corsican tarts, ... All

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