Slow-Cooked Beef in Red Wine | Keith Floyd | BBC Studios
Chef Keith Floyd cooks with red meat in this great easy to follow recipe video from BBC cookery show Floyd on Food. Watch more high quality videos on the new BBC Worldwide YouTube channel here:
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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)
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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Two Greedy Italians: Carluccio and Contaldo's Return to Italy.
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How to Cook Red Wine Beef Stew
Red Wine Beef Stew Recipe
Details:
Ingredients:
2 lbs. beef chuck cubed
1 1/2 cup red wine
3 cups beef broth
4 strips bacon chopped
15 pieces pearl onion
3 ounces tomato paste
1 piece carrot sliced
5 sprigs thyme
1 piece onion chopped
6 cloves garlic minced
Salt and pepper to taste
US Customary - Metric
Instructions:
Sear bacon in a cooking pot until fat gets extracted.
Add onion. Cook for 25 seconds while stirring.
Add minced garlic. Sauté for 30 seconds.
Put the beef into the pot and then continue to cook until the color turns light brown.
Add tomato paste and then stir.
Pour red wine and beef broth into the pan. Stir and let boil.
Add carrot and thyme. Cover the pot and continue to cook between low to medium heat for 2 to 3 hours or until beef gets tender.
Put the pearl onions into the pot. Cook for 5 minutes.
Season with salt and ground black pepper.
Transfer to a serving plate. Serve. Share and enjoy!
#panlasangpinoy #stewrecipes #yum
Steak with a Red Wine Reduction - Chef Jean-Pierre
Hello There Friends, Today I'm going to make a New York Strip Steak with a Red Wine Reduction Sauce! A Super easy dinner to make and definitely worth it. A Red Wine Reduction is a really easy sauce to make, make sure you use a good wine! Let me know what you think in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Demeyer Reduction / Saucer Pan:
❤️ Porcini Mushroom Salt:
❤️ Silicone Spatulas set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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