Beef Braised In Red Wine Recipe
Ingredients
| Beef round roast | 4 Pound | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Marinade | ||
| Red wine | 3 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Onions | 1/2 Cup (16 tbs), sliced | |
| Carrots | 1/4 Cup (16 tbs), sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Bay leaf | 1 | |
| Parsley | 2 Teaspoon, chopped | |
| Thyme | 1 Teaspoon | |
| Vegetables | ||
| Small white onions - 10, peeled | ||
| Carrots | 8 | |
| Braising ingredients | ||
| Vegetable oil | 2 Tablespoon | |
| Lean bacon strip | 2 , cubed | |
| Brandy | 1 Ounce, warmed | |
| Veal or beef knuckle - 1 | ||
| Tomato | 1 | |
| Parsley | 1 Tablespoon, chopped | |
| Bay leaf | 1 | |
| Green onions | 3 | |
| Beef bouillon - 1 cup | ||
| Parsley for garnish | ||
| Flour | 2 Tablespoon | |
| Butter | 2 Tablespoon | |
| Madeira | 3 Tablespoon | |
| Cognac | 2 Tablespoon | |
Directions
GETTING READY
1. Preheat oven moderate to 350°F.
2. Rub salt on the beef roast. Sprinkle pepper over it.
3. In a bowl mix all marinade ingredients.
4. Transfer into glass or ceramic bowl.
5. Dip the beef roast into and turn several times to coat evenly.
6. Cover and marinate in refrigerator for 12 to 24 hours.
7. Turn few times during the process.
8. Drain out the roast from marinade and pat dry with paper towels.
9. Strain the marinade and keep aside.
MAKING
10. In a large Dutch oven heat oil.
11. Add bacon and sauté until transparent.
12. Add roast and cook till brown.
13. Drain out the meat and keep in a bowl.
14. Pour warm brandy over it and ignite. Let the flame die down.
15. Blend remaining braising ingredients.
16. Cover and bake in oven fir 3 hours.
17. Baste reserved marinade over roast during baking.
18. To prepare vegetables in Dutch oven, add onions and carrots. Braise for 1 hour.
19. When the meat is cook, transfer it on a preheated platter. Keep it warm.
FINALIZING
20. Arrange onions and carrots around it.
21. Decorate with parsley.
22. Strain sauce through fine sieve.
23. Scum the fat from top.
24. Cream together flour and butter.
25. Thicken pan sauce with this, as required.
26. Boil for 1 to 2 minutes, stirring frequently.
27. Mix Madeira and cognac.
28. Adjust seasonings.
29. Spoon the sauce over meat.
SERVING
30. Pass with remaining sauce.
1. Preheat oven moderate to 350°F.
2. Rub salt on the beef roast. Sprinkle pepper over it.
3. In a bowl mix all marinade ingredients.
4. Transfer into glass or ceramic bowl.
5. Dip the beef roast into and turn several times to coat evenly.
6. Cover and marinate in refrigerator for 12 to 24 hours.
7. Turn few times during the process.
8. Drain out the roast from marinade and pat dry with paper towels.
9. Strain the marinade and keep aside.
MAKING
10. In a large Dutch oven heat oil.
11. Add bacon and sauté until transparent.
12. Add roast and cook till brown.
13. Drain out the meat and keep in a bowl.
14. Pour warm brandy over it and ignite. Let the flame die down.
15. Blend remaining braising ingredients.
16. Cover and bake in oven fir 3 hours.
17. Baste reserved marinade over roast during baking.
18. To prepare vegetables in Dutch oven, add onions and carrots. Braise for 1 hour.
19. When the meat is cook, transfer it on a preheated platter. Keep it warm.
FINALIZING
20. Arrange onions and carrots around it.
21. Decorate with parsley.
22. Strain sauce through fine sieve.
23. Scum the fat from top.
24. Cream together flour and butter.
25. Thicken pan sauce with this, as required.
26. Boil for 1 to 2 minutes, stirring frequently.
27. Mix Madeira and cognac.
28. Adjust seasonings.
29. Spoon the sauce over meat.
SERVING
30. Pass with remaining sauce.
Chef
