GREEK RED WINE RECIPES
RED WINE REDUCTION SAUCE RECIPE | ALLRECIPES
After going to one of my favorite steak houses and having a similar sauce, I needed to learn how to make it; it's delish! You gotta try it.
Provided by Desiree.Christian
Categories Sauces
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
- Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
- Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.
Nutrition Facts : Calories 151.5 calories, CarbohydrateContent 4.4 g, CholesterolContent 7.6 mg, FatContent 9.9 g, FiberContent 0.6 g, ProteinContent 1.2 g, SaturatedFatContent 2.9 g, SodiumContent 221.8 mg, SugarContent 0.8 g
BEEF BRISKET WITH RED WINE & SHALLOTS | BEEF RECIPES ...
This stew is a version of the Greek favourite stifado. Normally the Greeks use diced beef for stifado, but whole briskets seem to work well, too. Brisket is one of the cheapest cuts you can buy, but this recipe transforms it into something very special!
Total Time 2 hours 35 minutes
Yield 8
Number Of Ingredients 14
Steps:
- Peel the shallots and garlic. Heat the oil in a pressure cooker (or heavy-based casserole). Add the beef and turn it every couple of minutes, or until it's golden on all sides. Remove and set aside.
- Add the whole shallots and garlic to the pan and cook for around 10 minutes, or until they start to soften and take on colour. Finely grate in around a quarter if the nutmeg, then add all remaining ingredients, except the beef brisket.
- Half fill the tomato tin with water and tip this in too. Season well with sea salt and black pepper. Gently stir until hot and starting to thicken.
- Return the beef to the pan and put the lid on, making sure the valve is shut. Cook on a low heat for 1 hour 15 minutes (or 2 hours if not using a pressure cooker).
- Release the valve and, once the steam has stopped hissing, remove the lid. Leave the beef to rest for 10 minutes before removing. It should flake apart easily with 2 forks, though if it doesn't, it's fine to continue cooking it for a few more minutes.
- Stir the remaining sauce and season to taste. Break apart or carve the beef and serve with the lovely rich sauce spooned over the top.
Nutrition Facts : Calories 481 calories, FatContent 32.5 g fat, SaturatedFatContent 12.9 g saturated fat, ProteinContent 36.3 g protein, CarbohydrateContent 4.4 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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Preheat the oven to 200ºC/gas mark 6. Toss the potatoes in a roasting tin with 1 tbsp oil, 1 sprig of rosemary and the lemon zest. Roast for 20 minutes. Meanwhile, mix the remaining rosemary and oil together with the cumin and garlic to make a marinade.
Heat a frying pan over a high heat. Add the duck, skin side down. Reduce the heat and fry for 6-8 minutes until crisp. Turn and cook for 5 minutes. Brush with the marinade, then remove and transfer to the tray in the oven. Roast with the potatoes for 10 minutes.
Meanwhile, pour the wine into the pan used to cook the duck and mix in the jelly. Simmer for 5 minutes. Cook the beans in a pan of boiling water for 3 minutes. Drain.
Slice the duck and serve drizzled with the red wine sauce and the veg on the side.
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- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
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BEEF BRISKET WITH RED WINE & SHALLOTS | BEEF RECIPES ...
This stew is a version of the Greek favourite stifado. Normally the Greeks use diced beef for stifado, but whole briskets seem to work well, too. Brisket is one of the cheapest cuts you can buy, but this recipe transforms it into something very special!
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Total Time 2 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 481 calories per serving
From jamieoliver.com
Total Time 2 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 481 calories per serving
- Peel the shallots and garlic. Heat the oil in a pressure cooker (or heavy-based casserole). Add the beef and turn it every couple of minutes, or until it's golden on all sides. Remove and set aside.
- Add the whole shallots and garlic to the pan and cook for around 10 minutes, or until they start to soften and take on colour. Finely grate in around a quarter if the nutmeg, then add all remaining ingredients, except the beef brisket.
- Half fill the tomato tin with water and tip this in too. Season well with sea salt and black pepper. Gently stir until hot and starting to thicken.
- Return the beef to the pan and put the lid on, making sure the valve is shut. Cook on a low heat for 1 hour 15 minutes (or 2 hours if not using a pressure cooker).
- Release the valve and, once the steam has stopped hissing, remove the lid. Leave the beef to rest for 10 minutes before removing. It should flake apart easily with 2 forks, though if it doesn't, it's fine to continue cooking it for a few more minutes.
- Stir the remaining sauce and season to taste. Break apart or carve the beef and serve with the lovely rich sauce spooned over the top.
See details
ROAST DUCK BREAST RECIPE WITH RED WINE SAUCE | SAINSBURY'S ...
This roasted duck breast recipe is a rich and indulgent meal for two – the red wine sauce intensifies the succulent duck breast and takes this incredible dish to the next level.
From recipes.sainsburys.co.uk
Total Time 40 minutes
Calories 585 calories per serving
From recipes.sainsburys.co.uk
Total Time 40 minutes
Calories 585 calories per serving
Preheat the oven to 200ºC/gas mark 6. Toss the potatoes in a roasting tin with 1 tbsp oil, 1 sprig of rosemary and the lemon zest. Roast for 20 minutes. Meanwhile, mix the remaining rosemary and oil together with the cumin and garlic to make a marinade.
Heat a frying pan over a high heat. Add the duck, skin side down. Reduce the heat and fry for 6-8 minutes until crisp. Turn and cook for 5 minutes. Brush with the marinade, then remove and transfer to the tray in the oven. Roast with the potatoes for 10 minutes.
Meanwhile, pour the wine into the pan used to cook the duck and mix in the jelly. Simmer for 5 minutes. Cook the beans in a pan of boiling water for 3 minutes. Drain.
Slice the duck and serve drizzled with the red wine sauce and the veg on the side.
See details
BEEF STEW RECIPE WITH RED WINE - OLIVEMAGAZINE
Cook pieces of beef shin in herby red wine stock until meltingly tender, then serve with creamy mash for a crowd pleasing weekend meal
From olivemagazine.com
Total Time 3 hours 30 minutes
Category Meat and poultry
Calories 402 calories per serving
From olivemagazine.com
Total Time 3 hours 30 minutes
Category Meat and poultry
Calories 402 calories per serving
- Cover and simmer on a low heat (or put in a 150C/fan 130C/gas 2 oven) for 2-3 hours or until the beef is meltingly tender, checking after 2 hours. Season, then stir through the parsley, extra rosemary and thyme, and serve with mash.
See details
RED WINE VINAIGRETTE RECIPE: HOW TO MAKE IT
This red wine vinaigrette recipe goes nicely on salad greens, pasta salad or bean salad. Red wine vinegar is not as tart as other vinegars, so you can use a bit more compared to other vinaigrettes. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
From tasteofhome.com
Total Time 5 minutes
Calories 163 calories per serving
From tasteofhome.com
Total Time 5 minutes
Calories 163 calories per serving
- Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Just before serving, shake dressing again.
See details
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