Beef Braised In Red Wine Recipe
Ingredients
| Boneless chuck roast - 2 1/2 lbs | ||
| Oil/ chicken/duck fat - 1 tbsp | ||
| Shallots - 1/3 lb, peeled and left whole | ||
| Dry red wine - Half bottle | ||
| Bouquet garni of parsley bay leaf, thyme, and celery leaves | ||
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Dried tomato | 4 | |
| OR | ||
| Dry-cured olives - 8, pitted and chopped | ||
Directions
GETTING READY
1. Preheat the oven to 225° F
2. Cube the meat, trim away any excess fat and gristly and dry them on paper towels
MAKING
3. In an ovenproof casserole, heat oil over a medium flame and brown the meat cubes in it, a few at a time; as they brown, take them out on a plate
4. In the same fat, brown the shallots, pour out any fat stuck to the pan, add wine and allow to boil; turn the heat down and allow to simmer
5. Add the meat cubes back to the pan, add bouquet garni, salt and pepper, tomatoes or olives; cover and place it inside the oven, bake for four hours or less until the sauce barely simmers adn meat is tender
6. Turn the oven off, remove the cooked meat and shallots into the serving platter and add back to te oven to keep it warm
7. Do away with the bouquet garni and allow the sauce to boil on top of the stove, allow to reduce by a third and adjust seasonings
SERVING
8. Pour sauce over the meat and serve alongside buttered noodles, steamed potatoes or polenta
1. Preheat the oven to 225° F
2. Cube the meat, trim away any excess fat and gristly and dry them on paper towels
MAKING
3. In an ovenproof casserole, heat oil over a medium flame and brown the meat cubes in it, a few at a time; as they brown, take them out on a plate
4. In the same fat, brown the shallots, pour out any fat stuck to the pan, add wine and allow to boil; turn the heat down and allow to simmer
5. Add the meat cubes back to the pan, add bouquet garni, salt and pepper, tomatoes or olives; cover and place it inside the oven, bake for four hours or less until the sauce barely simmers adn meat is tender
6. Turn the oven off, remove the cooked meat and shallots into the serving platter and add back to te oven to keep it warm
7. Do away with the bouquet garni and allow the sauce to boil on top of the stove, allow to reduce by a third and adjust seasonings
SERVING
8. Pour sauce over the meat and serve alongside buttered noodles, steamed potatoes or polenta
Chef
