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Started By
Message
Anyone have a good red wine braised beef recipe?
Posted on 3/22/20 at 8:55 am
Posted on 3/22/20 at 8:55 am
I didn’t see one in the cookbook.
3
Posted on 3/22/20 at 9:03 am to Chef Free Gold Bloom
Barefoot Contessa Ina Garten has a recipe for Beef Bourguignon. My wife (no pics) has prepared it a few times, always very good...
LINK
LINK
Posted on 3/22/20 at 10:15 am to RichJ
quote:
Beef Bourguignon.
One of my absolute favorite dishes. I used Julia Child’s’ recipe in the past. There are some keto versions that make it more fatty and rich. I have to make myself not make this dish for fear of over eating it.
Beef short ribs are awesome in it!!
Posted on 3/22/20 at 10:22 am to Chef Free Gold Bloom
Brown beef well in pot with a splash of oil
Remove from pot when browned
Add in diced veggies: 2-3 celery stalks, 2-3 carrots, and 1-2 medium onions
Last few minutes, add in crushed garlic and tomato paste (1-2 T)
Add meat back in with about 4 cups red wine and 1/3 cup basalmic vinegar
Add in some aromatics (rosemary, thyme, bay leaf, peppercorns, etc)
Bring to boil then down to a summer. Cover and cook for several hours
Strain veggies and herbs out and let cool
Also strain out meat and set aside
Let juice cool in fridge overnight. Then peel the fat off the top. Good or keep for another use. Fyi, very good with mashed potatoes.
Cook down juice to a glaze consistency, add back meat to reheat
Voila
Remove from pot when browned
Add in diced veggies: 2-3 celery stalks, 2-3 carrots, and 1-2 medium onions
Last few minutes, add in crushed garlic and tomato paste (1-2 T)
Add meat back in with about 4 cups red wine and 1/3 cup basalmic vinegar
Add in some aromatics (rosemary, thyme, bay leaf, peppercorns, etc)
Bring to boil then down to a summer. Cover and cook for several hours
Strain veggies and herbs out and let cool
Also strain out meat and set aside
Let juice cool in fridge overnight. Then peel the fat off the top. Good or keep for another use. Fyi, very good with mashed potatoes.
Cook down juice to a glaze consistency, add back meat to reheat
Voila
Posted on 3/22/20 at 10:44 am to Chef Free Gold Bloom
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