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.
76K 24 4.3
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Last modified on: April 27th 2017

Keywords for this recipe:MeatSlow cookedRed wineReducedMash potatoes
For 6 people, you will need:

Change to the quantities 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.
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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.
Keeping
A few days in the fridge.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
5,447 Kcal or 22,805 Kj191 gr169 gr381 gr
272 %73 %16 %58 %
Per 100 g
Energetic valueProteins CarbohydratesFats
186 Kcal or 779 Kj7 gr6 gr13 gr
9 %3 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
908 Kcal or 3,802 Kj32 gr28 gr63 gr
45 %12 %3 %10 %
% 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?
  • For 6 people : 15.18 €
  • Per person : 2.53 €

Change currency:

Note : These prices are only approximate.
Source
Home made, based on a recipe by Guy Savoy.
This recipe uses (among others)
Beef Beef : You can check-out other recipes which use it, like for example: Carbonnade, Taos hotpot, How to slow cook meat, Roast beef "like they do it in Santa Fe", Boeuf (beef) bourguignon, ... All
Potato puréePotato purée: You can get more informations, or check-out other recipes which use it, for example: Dauphinoise potatoes with Serano ham, Chicken Brussels pie, Salmon and Spinach Gratin, Aligot, Sausage with duchess potatoes and a Mont d'Or fondue , ... All
Red wineRed wine: You can check-out other recipes which use it, like for example: Upside-down Parmentier, Mulled wine Belle-Plagne style, Spaghetti Bolognese, Oxtail Parmentier, Beef braised in reduced red wine, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Little lemon biscuits, Almond mug cake for Mary, Prune Far, Toasted almond cake, Langoustine and leek tarts, ... All
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