RED WINE BRAISED CHICKEN RECIPES
GARLIC BRAISED SHORT RIBS WITH RED WINE RECIPE - NYT COOKING
If you weren’t already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that’s your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
Provided by Alison Roman
Total Time 4 hours 30 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
- Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
EASY SHORT RIBS BRAISED IN RED WINE RECIPE | FOOD & WINE
"A good sauce is the bridge between the meat and the wine," says Ken Frank. When pairing beef with Cabernet, he usually serves a hearty red-wine sauce, like the one on these short ribs. Veal stock gives the dish extra-deep flavor, but chicken stock (preferably homemade) works well too. More Braising Recipes
Provided by Ken Frank
Categories Beef
Total Time 2 hours 40 minutes
Yield 4
Number Of Ingredients 12
Steps:
- In a large, enameled cast-iron casserole, melt the butter. Add the onion, celery and carrot, cover and cook over moderate heat until slightly softened, about 5 minutes. Uncover and cook until the vegetables are lightly browned, about 3 minutes longer. Stir in the tomato paste. Add the flour and cook for 1 minute, stirring. Add the wine and veal stock and bring to a simmer.
- Meanwhile, heat the oil in a large skillet until shimmering. Season the ribs with salt and pepper, add them to the pan and cook over moderately high heat, turning, until they are well browned, about 15 minutes.
- Transfer the short ribs to the casserole. Partially cover and cook over moderately low heat until very tender, about 2 hours.
- Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat. Return the sauce to the casserole and boil until reduced to 2 cups, 10 minutes. Return the meat to the sauce and simmer over low heat until heated through. Serve the ribs with egg noodles.
More about "red wine braised chicken recipes"
BRAISED BEEF IN RED WINE RECIPE - BBC FOOD
Tender, lean topside of beef, marinated and cooked slowly in red wine with herbs vegetables.
From bbc.co.uk
Reviews 4.2
Cuisine Italian
From bbc.co.uk
Reviews 4.2
Cuisine Italian
- To serve, slice the meat and place on a serving dish together with the vegetables and sauce.
See details
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
From jamieoliver.com
Total Time 5 hours 20 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 763 calories per serving
- Preheat the oven to 140ºC/275ºF/gas 1.
- Using a sharp knife, remove the sinew from the beef cheeks. Peel and halve the shallots and peel and finely slice the garlic.
- 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.
- 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.
- Bring to the boil, cook the wine for around 5 minutes, until reduced by half, then finely grate in the chocolate (if using).
- 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.
- When the beef is almost ready, make the creamed parsnips. Bring a large pan of salted water to the boil.
- 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.
- 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).
- 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.
- Serve with the creamy parsnips and all your favourite trimmings.
See details
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
From jamieoliver.com
Total Time 5 hours 20 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 763 calories per serving
- Preheat the oven to 140ºC/275ºF/gas 1.
- Using a sharp knife, remove the sinew from the beef cheeks. Peel and halve the shallots and peel and finely slice the garlic.
- 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.
- 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.
- Bring to the boil, cook the wine for around 5 minutes, until reduced by half, then finely grate in the chocolate (if using).
- 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.
- When the beef is almost ready, make the creamed parsnips. Bring a large pan of salted water to the boil.
- 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.
- 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).
- 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.
- Serve with the creamy parsnips and all your favourite trimmings.
See details
ITALIAN BRAISED BEEF STEW IN RED WINE - DELICIOUS. MAGAZINE
Something magical happens when you slow-cook beef in red wine – and it looks a little something like this recipe. Beef brisket is cooked low and slow for over five hours in the oven in this braised beef stew – once you taste it, the wait will seem utterly worth it.
From deliciousmagazine.co.uk
Total Time 5 hours 30 minutes
Cuisine Italian recipes
Calories 602kcals per serving
From deliciousmagazine.co.uk
Total Time 5 hours 30 minutes
Cuisine Italian recipes
Calories 602kcals per serving
- At the end of cooking, let the casserole rest for a few minutes, then serve with chunky slices of garlic bread (or see Make Ahead).
See details
WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS RECIPE …
Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you’re looking for a chicken dish that’s a little more dressed up than your average weeknight meal, but it isn’t overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
- Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.
See details
RED WINE–BRAISED BEEF SHORT RIBS RECIPE - SERIOUS EATS
Apr 17, 2020 · The addition of reduced port wine is a critical step, enhancing the sauce's deep wine flavor while balancing out the dry red wine's sharper acidic and tannic edges. Serve these with …
From seriouseats.com
From seriouseats.com
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RED WINE-BRAISED LAMB SHANKS RECIPE - JEREMY SILANSKY ...
Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil. Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 ...
From foodandwine.com
From foodandwine.com
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INA GARTEN'S RED WINE-BRAISED SHORT RIBS RECIPE - BEST ...
Jan 19, 2021 · When it’s really cold, Ina Garten's Red Wine-Braised Short Ribs Recipe simmered with a whole bottle of red wine, a bottle of Guinness and lots of vegetables, is pure comfort food.
From parade.com
From parade.com
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TRADITIONAL BRAISED RED CABBAGE WITH APPLES | RECIPES ...
Dec 06, 2020 · Delia's Traditional Braised Red Cabbage with Apples recipe. This is a recipe I have been cooking for years. It's great because it can be made a day or two before and gently reheated with …
From deliaonline.com
From deliaonline.com
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CROCK POT BRAISED BEEF SHORT RIBS WITH RED WINE RECIPE
Dec 15, 2021 · Add celery, carrots, onion, and garlic to same skillet. Cook over medium heat, stirring frequently until lightly browned, about 8 to 10 minutes. Add red wine, veal or chicken broth, …
From thespruceeats.com
From thespruceeats.com
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SLOW-BRAISED BEEF IN RED WINE | TESCO REAL FOOD
This hearty casserole full of classic flavours is the perfect comfort food on a chilly day. It’s packed with beef, bacon, shallots, carrots and mushrooms, which are slowly braised in a rich red-wine …
From realfood.tesco.com
From realfood.tesco.com
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INA GARTEN'S RED WINE-BRAISED SHORT RIBS RECIPE - BEST ...
Jan 19, 2021 · When it’s really cold, Ina Garten's Red Wine-Braised Short Ribs Recipe simmered with a whole bottle of red wine, a bottle of Guinness and lots of vegetables, is pure comfort food.
From parade.com
From parade.com
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CROCK POT BRAISED BEEF SHORT RIBS WITH RED WINE RECIPE
Dec 15, 2021 · Add celery, carrots, onion, and garlic to same skillet. Cook over medium heat, stirring frequently until lightly browned, about 8 to 10 minutes. Add red wine, veal or chicken broth, …
From thespruceeats.com
From thespruceeats.com
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BEST RED WINE FOR BEEF STEW: COOKING, PAIRING, AND RECIPES
Jul 01, 2021 · It’s a dry red wine that tends to be lighter than a lot of other reds, with low tannins and a medium-high acidity, and has flavor notes of cherry, raspberry, cloves, and hibiscus.
From greatist.com
From greatist.com
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RED WINE BRAISED BONELESS SHORT RIBS - SEASONS AND SUPP…
Jan 03, 2019 · After 1 1/4 hours in the oven, remove from oven and stir in the large pieces of carrots and potatoes, if using. Return to the oven, covered, for another 1 1/4 hours or until meat pulls …
From seasonsandsuppers.ca
From seasonsandsuppers.ca
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SLOW-COOKED RED BRAISED PORK BELLY RECIPE | ALLRECIPES
Caramelized pork belly is braised in soy sauce and rice wine in a slow cooker until meltingly tender in this recipe for a Chinese specialty. ... on the grill, or over an open campfire, you'll find a fantastic new favorite in this collection of our very best chicken foil packet recipes. Read ... You saved Slow-Cooked Red Braised Pork Belly …
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From allrecipes.com
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BRAISED RED CABBAGE - SPEND WITH PENNIES
Dec 13, 2018 · Braised Red Cabbage. This easy red cabbage recipe is a snap to put together because it requires so few ingredients and so little real prep. Braised Red Cabbage is a traditional recipe often found served alongside German main dishes. Some braised cabbage recipes call for coarsely chopped red …
From spendwithpennies.com
From spendwithpennies.com
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BEST RED WINE FOR BEEF STEW: COOKING, PAIRING, AND RECIPES
Jul 01, 2021 · It’s a dry red wine that tends to be lighter than a lot of other reds, with low tannins and a medium-high acidity, and has flavor notes of cherry, raspberry, cloves, and hibiscus.
From greatist.com
From greatist.com
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BRAISED BALSAMIC CHICKEN RECIPE | ALLRECIPES
This was very tasty. My husband really dug it and even the kids liked it. I only used a couple of tablespoons of balsamic because that was all I had (used red wine vinegar for the rest) but had I used all balsamic, I think it would've been too strong. I used 4 chicken …
From allrecipes.com
From allrecipes.com
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