BEST DRY RED WINE FOR COOKING RECIPES

BEST RED WINE FOR COOKING BEEF: OUR BEST COOKING WINE ...

Best Red Wine for Cooking Beef: Our Best Cooking Wine ... image

It’s no secret that wines make beef-based meals instantly better.However, for those who don’t know what type of wine is best for their chosen meal, choosing the right wine can be a nightmare.What if it’s too sweet? Or too sour? What if I put too much wine in my beef casserole? Is there such a

Provided by Cassie Marshall

Ingredients

BEST SLOW COOKER RED WINE BEEF STEW RECIPE - HOW TO MA…

Best Slow Cooker Red Wine Beef Stew Recipe - How To Ma… image

Looking for an easy beef stew recipe? This Slow Cooker Red Wine Beef Stew Recipe from Delish UK is the best.

Provided by Judy Kim

Categories dairy-free gluten-free low sugar nut-free dinner party weeknight meals winter dinner main dish

Total Time 4 hours 40 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 1/4 kg. braising beef, cut into 5-cm pieces
Salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
2 tbsp. butter
300 mL dry red wine
3 tbsp. tomato pureé
2 Yukon Gold potatoes, cut into 2.5-cm cubes
3 carrots, chopped into 2.5-cm pieces
3 celery stalks, chopped into 2.5-cm pieces
2 onions, chopped into quarters
50 g chopped sun-dried tomatoes
4 cloves garlic, crushed
1 large rosemary sprig
450 mL low-sodium beef stock
800 g tin chopped tomatoes
Freshly chopped parsley, for garnish

Steps:

In a large mixing bowl, pat beef dry with a paper towel. Season generously with salt and pepper. In a large pan over medium-high heat, heat oil. Sear meat on all sides until golden brown with a crust, in batches if necessary, about 10 minutes. Transfer meat to slow cooker. Add butter and scrape pan with a wooden spoon to loosen all browned meat bits. Stir in red wine and tomato paste; simmer for 1 minute then transfer to slow cooker. Add potatoes, carrots, celery, onions, sun-dried tomatoes, garlic, rosemary, beef stock, and chopped tomatoes to slow cooker. Season with salt and cook on high until meat is tender, 4 to 5 hours. Remove stalk of rosemary. Garnish with parsley before serving.

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SLOW-COOKER RED WINE BEEF STEW - RECIPES, PARTY FOOD ...

Looking for an easy beef stew recipe? This Slow-Cooker Red Wine Beef Stew Recipe from Delish.com is the best.
From delish.com
Reviews 4.1
Total Time 4 hours 40 minutes
Category dairy-free, gluten-free, low sugar, nut-free, dinner party, weeknight meals, winter, dinner, main dish
Cuisine American

In a large mixing bowl, pat beef dry with a paper towel. Season generously with salt and pepper. In a large skillet over medium-high heat, heat oil. Sear meat on all sides until golden brown with a crust, working in batches if necessary, about 10 minutes. Transfer meat to slow cooker. Add butter and scrape pan with a wooden spoon to loosen all browned meat bits. Stir in red wine and tomato paste; simmer for 1 minute, then transfer to slow cooker. Add potatoes, carrots, celery, onions, sun-dried tomatoes, garlic, rosemary, beef broth, and crushed tomatoes to slow cooker. Season with salt and cook on high until meat is tender, 4 to 5 hours. Remove stalk of rosemary. Garnish with parsley before serving.

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What does a chef in Napa Valley do to jazz up her cranberry sauce? Add wine, of course. This recipe was inspired by Cindy Pawlcyn, the Napa Valley chef and cookbook author, and includes smashed fresh ginger for extra verve. It’s more tart than most cranberry sauce recipes, so if you like yours sweeter, feel free to add more sugar or a little more honey.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Cuisine american
Calories 139 per serving

In a medium pot over medium heat, combine the cranberries, sugar, red wine, 1/2 cup water, honey, ginger and salt. Simmer gently until most of the cranberries have popped and the sauce is thick and syrupy, 20 to 30 minutes. Stir in the black pepper. Chill thoroughly before serving.

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SLOW-COOKED RED WINE BEEF STEW RECIPE - NYT COOKING

Red wine and beef are such an elemental combination that it's worth mastering the technique for a great stew: Sauté the ingredients quickly to caramelize and reduce, then cook through very slowly (preferably in a low oven, but see our Notes on how to cook in the slow cooker or pressure cooker). You can use any wine you like, since it will be cooked for a long time: the alcohol, acidity and fruitiness that make wine lovely in the glass are not so nice in the bowl; they have to be tamed by simmering. But the tangy, syrupy taste they leave behind is an ideal counterpoint to red meat. Celery is optional because some don't like it, but note that it's not eaten: It just provides a green flavor note alongside the sweet carrots and earthy potatoes.
From cooking.nytimes.com
Reviews 4
Total Time 5 hours
Calories 447 per serving

Reheat and serve immediately, or let cool and refrigerate. Serve within 3 days; the flavor will only improve. Garnish each serving with a sprinkling of chopped thyme and parsley.

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BEEF CHEEKS IN RED WINE | JAMIE MAGAZINE RECIPES

Take the pressure off on the big day with this slow-cooked cut – it takes minimum effort but delivers a divine, melt-in-the-mouth texture.
From jamieoliver.com
Total Time 5 hours 20 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 763 calories per serving

1. Preheat the oven to 140ºC/275ºF/gas 1.
2. Using a sharp knife, remove the sinew from the beef cheeks. Peel and halve the shallots and peel and finely slice the garlic.
3. Place half the butter in a medium ovenproof casserole dish over a medium heat. Sear the meat all over, until browned on all sides, then leave to one side.
4. Add the shallots and fry for 8 to 10 minutes, or until slightly browned. Stir in the garlic and pick the thyme leaves straight into the pan. Fry for a couple of minutes, then return the beef cheeks to the pan and pour in the red wine.
5. Bring to the boil, cook the wine for around 5 minutes, until reduced by half, then finely grate in the chocolate (if using).
6. Pour in enough beef stock to cover, and turn up the heat. Bring back to the boil, season, then reduce the heat to the lowest setting. Cover with a tight layer of tinfoil and a lid, then place the pan in the oven and slowly braise for 4 to 4½ hours, or until incredibly tender.
7. When the beef is almost ready, make the creamed parsnips. Bring a large pan of salted water to the boil.
8. Peel and chop the parsnip, celeriac and apples into 3cm chunks, taking care to remove the apple seeds and core. Add the fruit and veg to the pan, and simmer for about 12 minutes, or until cooked through. Drain and steam dry over the hot pan.
9. Stir in the rest of the butter and then spoon into a food processor. Pour in the milk and add a good pinch of sea salt and black pepper, then blitz until smooth, adding a little more milk if needed (you can do this in the pan with a hand blender if you prefer).
10. Remove the cheeks from the casserole dish, then place the dish over a high heat. Cook rapidly until the sauce thickens. Stir in the jam, taste and adjust the seasoning, then add the cheeks back to the pan and baste.
11. Serve with the creamy parsnips and all your favourite trimmings.

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