How to Make Red Wine-Braised Short Ribs | Bon Appétit
Bon Appétit host Alison Roman teaches you how to make flavorful red wine-braised short ribs with a golden brown crust that will excite your taste buds. This mouth-watering recipe will impress even the most hard to please foodies and keep them coming back for more.
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How to Make Red Wine-Braised Short Ribs | Bon Appétit
RED WINE BEEF STEW | Another great beef recipe | Quick and Easy Beef Stew in Red Wine
RED WINE BEEF STEW | Another great beef recipe | Quick and Easy Beef Stew in Red Wine
Another way to cook beef is this quick and easy RED WINE BEEF STEW. One of the sophisticated but easy to make dish. The red wine infuses a great flavor in this dish combined with mushroom, fresh thyme and variety of vegetables. So quick and easy to make. Easy recipe to satisfy your cravings! Happy Pinoy Simple Cooking!
Here is how to make RED WINE BEEF STEW:
RED WINE BEEF STEW RECIPE :
Ingredients:
2 lb beef, cut into chunks
1 cup chopped bacon
1 large onion, chopped
7 cloves garlic, minced
8oz baby bella mushroom
2 large carrots, sliced
2 large potatoes, quartered
1 tbsp tomato paste
2 cups red wine
4 cups beef broth
5 sprigs fresh thyme
3 dried bay leaves
2 tbsp chopped parsley
1 1/2 tsp salt, divided
1 tsp pepper, divided
Hope you will give it a try and let me know your thoughts! Please comment down below.
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Pot Roast with Red Wine
Serves: 4 guests
3 lbs. Beef Chuck Roast
8 oz. Bacon Lardons, Cherry Smoked
32 oz. Veal Glacé or Stock
2 cups Onion, medium dice
12 oz. Carrots, cut into 3 length
12 oz. Parsnips, cut into 3 length
2 cups Mushrooms, fresh (Cremini, Portabella, Shiitake)
1 cup Dried Porcini
1 sprig each Rosemary, Thyme, Savory
1 oz. Garlic, whole / peeled
2 cups Port Wine
1½ lbs. Fingerling Potatoes (roughly the same size)
1 Tbsp. Chef Joe's Herb Rub *(see notes)
As Needed Kosher Salt
Method:
1. Preheat Dutch oven over medium heat, add bacon and render fat. When bacon begins to crisper, add the garlic. Sauté for a minute or 2, then add onions. Sweat until translucent then remove.
2. Sauté Mushrooms until cooked (about 7 minutes), season with salt and herb rub. Remove when cooked.
3. Season roast with Kosher salt and sear on all sides. Then add bacon, onions & garlic back to the pot.
4. Deglaze with the wine. Bring to simmer, add the veal glacé. Bring back to a simmer, cover and place in to a preheated oven at 350°F for 3 hours.
5. After 3 hours, remove from oven and add the dried mushrooms, cooked mushrooms, potatoes, carrots, parsnip and fresh herbs.
6. Cover and return to the oven for 30 minutes.
7. Remove the beef and vegetables to a serving platter and place the pot on the stove top. Boil uncovered for 5 minutes.
8. Spoon sauce oven meat and vegetables. Serve
Notes:
• Herb Rub (equal parts dried parsley, marjoram & thyme; ½ part sage, granulated garlic, granulated onion)
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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