The Boeuf bourguignon everyone can make | One pot wonders - Ep. 2
This easy one-pot boeuf bourguignon is full of flavor without the fuss. No marinating and no stock needed.
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Short Ribs with Potato Rosti & Port Wine Sauce Recipe - Cuisine Solutions
Short Ribs with Potato Rosti & Port Wine Sauce
Prep time: 15 minutes
Total time: 1 Hour
Serves: 6-8
Ingredients:
Beef Short Ribs, Beef Stock, Potatoes, Port Wine, Rosemary, Thyme, Parsley, Shallots, Garlic, Cornstarch, Butter
Preparation:
Preheat oven to 375
Finely chop shallots
Sauté shallots in melted butter
Add port wine and flambé
Add stock, simmer and reduce by half
Heat garlic in melted butter in separate sauté pan
Add short ribs to sauté pan
Season with herbs, salt and pepper
Place in oven for 30 minutes
Grate peeled potato, season with salt, pepper, and parsley
Add cornstarch and mix
Form patties and sauté until golden
Remove beef from oven and let sit for 5 minutes
To serve:
Slice beef against grain. Add a few slices of beef and potato patty to serving dish. Pour port wine sauce over beef. Season with parsley.
Enjoy!
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Slow Braised Beef Short Ribs in Red Wine Sauce
Fall apart beef in a rich red wine sauce. Simple & stunning, the BEST cut of beef for slow cooking!!
Steak with Polenta & Port Wine Sauce! | Part 1 of Steak Series!
Today, I made steak with polenta and port wine sauce! I am going to make a series showing ways I enjoy steaks, and this is the first part of it :)
One of most classically cooked steak, with classic port wine and veal reduction sauce, paired with delicious polenta. Usually, polenta is replaced by potato puree but I personally prefer polenta over potato puree.
Texture and the flavour of the sauce purely from reduction is something else. I really enjoyed every bite of this plate!
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Don't tell anyone! Steak au poivre, the world's simplest pepper steak!
The best and simplest pepper steak or steak au poivre recipe you will find. Sometimes, less is more and this recipe is one of those. No chopping, no stocks, no rare ingredients or herbs required. All cooked on stove top.
This restaurant recipe has been proven thousands of times. It was one of the most popular menu choices in my old restaurant. I’m almost ashamed to reveal how simple it is, but only for you, I will!
You can use any cut beef you like, but tenderloin or eye fillet is usually the better option. After all, it is a special dish so why not go all the way.
Try and crack the pepper corns yourself so you can the full aroma. Use a mortar and pestle or the underside of a saucepan. Dijon mustard is the only mustard you should use, so please, no substitutes! Buy a good brandy that you would enjoy to drink, or that you can afford. If you don’t normally drink it, get a small pocket size bottle. Remember there’s not many ingredients in this recipe, so buy the best you can within your budget. For the cream, use a heavy or thickened cream. The green pepper corns are optional, but I think well worth it. When you cook the steaks, use low heat so the pepper doesn’t burn. You want a nice crust, not a burnt one. If cooking well done or similar, probably best to use a lid to help it. You could also place the pan in a hot oven, but only if it’s already hot. Once cooked, leave to rest on heated plates in a warm spot. It should be just long enough to rest a few minutes. Any juices from the steaks, pour back into the pan sauce. Be very careful if you’re flambéing, do not try it unless you’re used to it and feel confident in a safe kitchen. Simply turn off the fire then pour in your brandy. Turn back on low after it’s cooled down a minute. Any ignition will be minor. Once the sauce has reduced and is ready, pour directly over your steaks and serve immediately. Don’t wait too long or it won’t look as good. So there you have it, a restaurant style pepper steak that’s so basic! Enjoy it with green beans and roasted or pan fried potatoes.
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Beef Bourguignon
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. RECIPE: