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.
53,1954.3/5 for 21 ratings
Last modified on: April 27th 2017
For 6 people, you will need:
- 1
1 kg beef - 2
750 ml red wine - 3
1 carrot - 4
2 bayleaves - 5
4 leaves sage - 6
50 g butter - 7
1 tablespoon cornflour - 8
2 tablespoons oil - 9
900 g potato purée - Total weight: 2,927 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start 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?
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
How much will it cost?
- For 6 people : 15.18 €
- Per person : 2.53 €
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: Home-made doner kebab, Melt-in-the mouth meat and vegetables in a sealed casserole, Carbonnade, Fillet of beef in a rosemary crust, Roast beef "like they do it in Santa Fe", ... All |
| Potato purée: You can get more informations, or check-out other recipes which use it, for example: Aligot, Hachis parmentier : meat with mashed potato and cheese, Fried rillettes, Colcannon, Sausage with duchess potatoes and a Mont d'Or fondue , ... All |
| Red wine: You can check-out other recipes which use it, like for example: How to slow cook meat, Boeuf (beef) bourguignon, Pears in red wine with blackcurrant , Beef braised in reduced red wine, Upside-down Parmentier, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Saltimbocca, How to fry eggs well, Arlesian Biscuits, Tart Tatin, Pan-fried salmon with white cabbage, ... All |
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