Red Wine Braised Beef is a delicious and rich French dish that features slow-cooked beef in red wine, resulting in an extremely tender and flavorful meat. Here are the detailed ingredients, cooking instructions, and notes:
Ingredients:
1.5kg beef brisket or beef knee
2 onions, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tbsp tomato paste
2 cups beef broth
2 cups red wine
3 sprigs fresh thyme
2 bay leaves
Salt and black pepper, to taste
2 tbsp olive oil
Cooking instructions:
Preheat the oven to 160°C.
Season the beef with salt and black pepper.
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Brown the beef on all sides until deeply caramelized, about 5 minutes per side. Remove from the pot and set aside.
Add the onions, carrots, celery, and garlic to the pot and sauté until softened, about 5 minutes.
Stir in the tomato paste and cook for another 2-3 minutes.
Pour in the beef broth and red wine, and bring to a boil.
Return the beef to the pot and add the thyme and bay leaves.
Cover the pot and transfer to the preheated oven. Cook for 2-3 hours or until the beef is very tender.
Remove the beef from the pot and set aside.
Strain the cooking liquid through a fine-mesh sieve into a large saucepan. Discard the solids and bring the liquid to a boil.
Simmer the liquid over medium heat until it has thickened to your desired consistency.
Slice the beef and return it to the pot with the thickened sauce.
Serve hot with mashed potatoes, roasted vegetables, or bread.
Notes:
Choose a beef cut that is rich in collagen to ensure that the beef becomes very tender during the stewing process.
The stewing time is crucial to the success of this dish, and it usually takes 2-3 hours in the oven.
Adjust the thickness of the sauce according to your preference, but avoid overcooking it.
This dish can be paired with various side dishes to add different textures and flavors.
Leftovers can be stored in a sealed container in the refrigerator for 2-3 days. Reheat gently to avoid overcooking the beef.
Regenerate response