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.
70,5334.3/5 for 22 ratings
Grade this recipe: Last modified on: April 27th 2017
For 6 people, you will need:
1 
2 
4 leaves 
1 tablespoon 
2 tablespoons 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 22 min. | 3 hours 35 min. | 3 hours 57 min. |
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?
Keeping:
A few days in the fridge.Step by step recipe
Stage 1 - 2 min.
Choose a piece of beef that looks good, trim it, then salt and pepper generously on both sides.
Stage 2 - 5 min.
Put into a cooking bag with half the red wine, the carrot (peeled and cut into chunks), bayleaf and sage.
Stage 3 - 3 hours
Put in the oven at 300°F (150°C) and leave to cook for 3 hours.
Stage 4 - 3 min.
After this time, remove the meat from the bag and discard the carrot, herbs and wine.
Stage 5 - 2 min.
Make the red-wine sauce: pour the remaining wine into a saucepan on low heat...
Stage 6 - 30 min.
...and reduce by 3/4.
Salt, pepper and incorporate 50 g butter one small piece at a time, while whisking.
Salt, pepper and incorporate 50 g butter one small piece at a time, while whisking.
Stage 7 - 5 min.
Finish by incorporating 1 tablespoon cornflour to thicken the sauce, whisking all the time.
Stage 8 - 5 min.
Cut the meat into individual portions and fry these on both sides in a little oil.
Stage 9 - 5 min.
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.
It doesn't matter if the beef has "stringy bits" left in it, as these will melt during the long, slow cooking.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 5,447 Kcal or 22,805 Kj | 191 gr | 169 gr | 381 gr |
| 272 % | 73 % | 16 % | 58 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 186 Kcal or 779 Kj | 7 gr | 6 gr | 13 gr |
| 9 % | 3 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 908 Kcal or 3,802 Kj | 32 gr | 28 gr | 63 gr |
| 45 % | 12 % | 3 % | 10 % |
How much will it cost?
- For 6 people : 15.18 €
- Per person : 2.53 €
Note : These prices are only approximate.
Source
Home made, based on a recipe by Guy Savoy.More recipes?
This recipe uses (among others) | Beef : You can check-out other recipes which use it, like for example: Roast beef "like they do it in Santa Fe", Upside-down Parmentier, Carbonnade, How to cook red meat properly, Tournedos Rossini, ... All |
 | Potato purée: You can get more informations, or check-out other recipes which use it, for example: Chicken Brussels pie, Oxtail Parmentier, Potato and two ham gratin, Colcannon, Hachis parmentier, ... All |
 | Red wine: You can check-out other recipes which use it, like for example: Oxtail Parmentier, Roscoff loaf, Mulled wine Belle-Plagne style, Saucipain, Mushroom bourguignon, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Eggs "en cocotte" with spinach, Tournedos Rossini, Apple and almond gratin, Kouign-amann, Pavlova, ... All |
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