EASIEST DELICIOUS RED WINE STEAK SAUCE RECIPE | ALLRECIPES
This recipe is a hit with my family and friends and is absolutely easy and so delicious. It tastes like a merlot steak sauce you would find at a restaurant.
Provided by bakerdee
Categories Gravy
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a small saucepan, mix together the brown gravy mix, red wine and cold water. Season with garlic powder if using. Bring to a boil over medium heat. Stir until thickened, about 1 minute.
Nutrition Facts : Calories 30 calories, CarbohydrateContent 2.7 g, CholesterolContent 0.1 mg, FatContent 0.3 g, FiberContent 0.1 g, ProteinContent 0.4 g, SaturatedFatContent 0.1 g, SodiumContent 170.9 mg, SugarContent 0.2 g
RED WINE BRAISED BEEF BRISKET RECIPE | FOOD & WINE
Both Frank Falcinelli and Frank Castronovo had early experiences with sauerbraten, the German braised brisket. Castronovo sampled it on trips to Germany; Falcinelli had it at the German deli where he worked as a teenager. The terrific recipe they ultimately perfected is both very sweet and very sour, made with raisins, apples, red wine vinegar and red wine.Plus: More Beef Recipes and Tips More German Recipes
Provided by Frank Falcinelli
Categories Beef
Total Time 4 hours 30 minutes
Yield 6
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the beef brisket with the red wine, red wine vinegar, juniper berries, white peppercorns, carrots, celery, garlic and 1 of the onions. Close the bag, pressing out any air and refrigerate the brisket overnight or for up to 2 days.
- Preheat the oven to 275°. Strain the marinade, discarding the solids. Pat the brisket dry. In a large enameled cast-iron casserole, heat the oil. Season the brisket with salt and pepper and cook over moderate heat until browned all over, 8 to 10 minutes. Transfer the brisket to a large plate. Add the remaining 3 onions and the 2 finely chopped apples to the casserole and cook over moderate heat, stirring frequently, until softened, about 7 minutes.
- Return the brisket to the casserole and add the raisins, bay leaf, thyme and the strained marinade. Season with salt and pepper and bring to a simmer. Cover and braise in the oven for about 3 hours, until the meat is very tender; turn the brisket halfway through cooking.
- Carefully transfer the brisket to a plate; cover and keep warm. Strain the cooking liquid into a heatproof measuring cup, pressing down on the solids. Wipe out the casserole and add the cooking liquid and chicken stock. Boil over moderately high heat until reduced by half, about 20 minutes. Season the sauce with salt and pepper. Thinly slice the brisket across the grain and garnish with the chopped apple. Serve with the sauce and Pretzel Dumplings.
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Mary's chicken casserole with tender chicken breast, bacon and a generous glass of red wine is just the dish for serving on a cold day. Don't skimp on the mash and green veg.
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Total Time 30 minutes
Calories 345 per serving
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Total Time 30 minutes
Calories 345 per serving
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This is the best "fooler" recipe I've ever used. It takes just a few minutes but looks like you fussed. You can even place frozen chicken breasts in the marinade and allow them to defrost and marinade in the refrigerator overnight.—Nan Haring, Portage, Michigan
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Calories 130 calories per serving
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Reviews 4.9
Total Time 15 minutes
Category Dinner
Calories 130 calories per serving
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Reviews 4.5
Total Time 1 hours 15 minutes
Category main-dish
Cuisine european
Reviews 4.5
Total Time 1 hours 15 minutes
Category main-dish
Cuisine european
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
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This is one delicious way to make the best grilled chicken breasts that are extremely moist and flavorful. I hope you'll try it out when you decide to fire up your grill again.
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Reviews 5
Category Chicken
Cuisine American
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Reviews 4
Total Time 1 hours 30 minutes
Category Chicken
From foodandwine.com
Reviews 4
Total Time 1 hours 30 minutes
Category Chicken
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