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How To make Beef Braised In Red Wine
3 lb Lean beef chuck roast
3 slices Lean bacon chopped
1 tsp Minced garlic
1 tsp Crumbled oregano
1/2 tsp Salt
1/4 tsp Fresh ground pepper
1 tbsp Margarine
1 tbsp Olive oil
1/2 c Chopped onion
1/4 c Chopped carrots
1/4 c Chopped celery
1/2 c Dry red wine
2 c Beef stock canned or made
from bouillon cubes
1 1/2 c Canned tomatoes pureed or :
coarsely chopped
1 ea Bay leaf
2 tbsp Soft butter optional
2 tbsp Flour optional
chilled. Top each portion with 1/4 cup chopped watercress. Makes 11 one-cup servings. Nutrient content per serving: 225 calories, 2 grams fat, 4 grams protein, 50 grams carbohydrate, .6 milligrams cholesterol, 509 milligrams sodium, .4 milligrams beta carotene. SOURCE: Tyler Morning Telegraph, Wed., Feb. 27 1991 * Broccoli should be cut into long-stemmed florets, blanched, drained ** Red Pepper should be cut in julienne strips Preheat oven to 325". Place one layer of broccoli in pie shell or directly into 8-inch pie dish. Crumble cheese on top, cover with remaining broccoli, arranging it with stems pointing center and the flowers to the outside. Add the carrots and red pepper. Mix egg, oregano and evaporated skim milk. Pour over vegetables. Bake loosely covered with foil for one hour or until filling is set. Uncover for last 10 minutes of baking. Nutrient content per serving: 196 calories, 11 grams fat, 8 grams protein, 17 grams carbohydrate, 47 milligrams cholesterol, 336 milligrams sodium, 2.6 milligrams beta carotene. SOURCE: Tyler Morning Telegraph, Wed., Feb. 27, 1991 In a medium mixing bowl, combine cold mashed potatoes with salt and vanilla. Add icing sugar, one cup at a time, beating after each addition.
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Two Greedy Italians - Braised beef in red wine, Brasato di Manzo in Vino rosso (HD)
Recipe by Antonio Carluccio and Gennaro Contaldo from Two Greedy Italians s02e04.
Braised beef in red wine, Brasato di Manzo in Vino rosso.
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Red wine braised beef braised beef recipe
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Professional Chef's Best Zinfandel Braised Beef Shanks Recipe!
Are you looking for the flavour bomb that would blow up your budget? Picking a cheaper cut of beef and letting it braise on your stove, in your oven, or even in your slow cooker is the ultimate way to develop amazingly tender beef with flavour that will knock your socks off! Follow along with the recipe below and Chef Michael Smith guides you through all of the steps to create the most delicious Braised Beef Shanks you've ever tasted!
Ingredients
2 6 to 8-oz cross-cut beef shanks
a splash of extra virgin olive oil
2 onions, chopped
4 clove garlic, peeled
2 carrots, chopped
1 750 mL bottle of any zinfandel or red wine
2-3 large sprigs of rosemary, fresh
1 tsp peppercorns
1 tsp salt
1-2 bay leaves
1 cup prunes
Directions
1. Splash the oil into your favourite heavy skillet and heat over medium high heat. Sear the beef until browned, crispy and delicious, about 5 minutes then flip and sear the second side. Transfer to a slow cooker. Pile in all the remaining ingredients, cover and cook on high for six hours or low for eight hours. Serve and share.
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How to make red wine braised short ribs #recipe #shortribs #cooking
Red Wine Braised Short Ribs (in-depth guide to braising)
Red Wine Braised Short Ribs (in-depth guide to braising)
00:00 Intro
00:18 Choosing the pot
01:57 Choosing short ribs
02:45 Trimming short ribs
03:56 Drying, Salting, Browning
06:33 Making the Sauce
09:55 Baking
10:19 Testing for doneness and resting in braising liquid
12:20 Deboning the meat, straining the sauce, and chilling
13:05 Reducing and thickening the sauce and warming up short ribs
5-6 Lb (2.25 - 2.75kg) bone-in beef short ribs
Salt and black pepper
1-2 Tbsp neutral oil (like canola or safflower)
2 sliced carrots
2 sliced yellow onions
4 sliced garlic cloves
2 Tbsp tomato paste
1 bottle (750ml) red wine with moderate tannin and acidity
2 cups unsalted brown chicken of beef stock*
7g (1 packet) powdered gelatin (if using store bought or wimpy stock)
Thyme sprigs
1 bay leaf
2 tsp pomegranate molasses (optional)
1 Tbsp all-purpose flour (either bleached or unbleached)
1 Tbsp unsalted butter at room temperature
*Brown Chicken Stock in the Instant Pot:
Brown Chicken Stock on the Stove:
Trim the silver skin on short ribs. Put the oil into a large, deep, oven safe skillet or dutch oven and set over high heat. Dry the short ribs thoroughly with paper towels and season lightly with salt and pepper. Brown on all sides, adding oil as necessary and regulating the heat so that the short ribs brown steadily, but not too aggressively (do this in batches if necessary). Remove the short ribs from the pan. Add the carrots and onions to the pan. Reduce the heat to medium and cook stirring occasionally until golden brown. While the vegetables are cooking, preheat the oven to 300F (150C) with a rack in the middle, and sprinkle gelatin over the stock (unless it’s pretty gelatinous already) and let it sit for 5 min.
Add the garlic and tomato paste to the vegetables in the pan and cook stirring constantly until evenly distributed. Add the short ribs back to the pan bone side down snuggling them in between the veggies. Pour in the wine, stock, and enough water to almost cover the short ribs. Add the thyme sprigs and the bay leaf. Cover with a lid or a round piece of parchment paper. If using the paper, tuck it in so that it makes full contact with the liquid. Cook in the middle of the oven until fork tender, 3-5 hours.
Remove from the oven, flip the short ribs bone side up and let cool in the sauce to lukewarm, about 2 hours. Remove and discard the bones and connective tissue (or save for stock Put the meat into a container and cool completely. Strain the sauce through a fine mesh sieve into a container and cool completely. Refrigerate the meat and the sauce overnight or up to 5 days (only cover once they are completely cool).
The next day, remove the grease from the sauce. At this point the meat and the sauce can be frozen if desired. Put the sauce into a large skillet and boil it down until slightly syrupy. Stir in the pomegranate molasses. Add the short ribs, cover, and warm up on very low heat flipping occasionally, about 15 minutes. In a small bowl, mash the flour and butter together with a fork into a smooth paste. Remove the short ribs from the pan. Taste the sauce. If it’s too salty, don’t reduce it anymore. Add a splash of water, and use the flour butter paste to thicken. If it’s not salty and still feels too thin, boil it down. If you feel that it needs help thickening, stir in the flour butter paste a bit at a time, bringing the sauce to a simmer after each addition. Wait 30-60 seconds after the sauce comes to a simmer before judging the thickness. Stir constantly. Taste and correct for salt. If the sauce ends up too thick or salty, add a splash of water. Pour over the short ribs and serve.
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How to Braise (Red Wine Braised Beef)
In this video I show you the basic method of braising. I use wine but you could easily substitute stock or any other flavorful liquid you might want to use (beer, etc.). I used a 4 pound chuck roast but any braising cut will do (Brisket, Lamb shanks, Beef shanks, pork shoulder). I hope you enjoy, and if you do be sure to like and subscribe and leave any questions you may have in the comments.