RED WINE DISH RECIPES

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BEEF CHEEKS IN RED WINE | JAMIE MAGAZINE RECIPES



Beef cheeks in red wine | Jamie magazine recipes image

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.

Total Time 5 hours 20 minutes

Yield 4

Number Of Ingredients 13

2 beef cheeks (around 800g)
8 shallots
2 cloves of garlic
60 g unsalted butter
1 bunch of fresh thyme
350 ml quality red wine
30 g quality dark chocolate (at least 80%) optional
750 ml organic beef stock
750 g parsnips
250 g celeriac
2 bramley apples
50 ml milk
1 heaped teaspoon quality jam such as blackberry or redcurrant

Steps:

    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.

Nutrition Facts : Calories 763 calories, FatContent 35 g fat, SaturatedFatContent 16.3 g saturated fat, ProteinContent 58.4 g protein, CarbohydrateContent 39 g carbohydrate, SugarContent 24.6 g sugar, SodiumContent 1.28 g salt, FiberContent 15.8 g fibre

LAMB CASSEROLE WITH RED WINE | RECIPES | JAMIE OLIVER



Lamb casserole with red wine | Recipes | Jamie Oliver image

This slow-cooked stew is so simple to prepare and gives consistently good results. If you don’t want a straight-up casserole, or are looking for ways to use up leftovers, I’ve given you two topping variations – delicious fluffy dumplings, or creamy mash for a hearty shepherd’s pie. The choice is yours!

Total Time 2 hours 30 minutes

Yield 4 - 6

Number Of Ingredients 17

2 sticks of celery
2 onions
2 carrots
1 bay leaf
3 sprigs of fresh rosemary
olive oil
500 g stewing lamb
1 heaped tablespoon plain flour
500 ml red wine
1 x 400 g tin of chopped tomatoes
250 g self-raising flour
125 g cold unsalted butter
1 kg potatoes
1 splash of milk
1 large knob of unsalted butter
1 sprig of fresh rosemary
olive oil

Steps:

  • 1. Preheat the oven to 180ºC/350ºF/gas 4. 2. Trim the ends off the celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice them lengthways and roughly chop. 3. Put a casserole pan on a medium heat. Put all the vegetables, bay and rosemary into the pan with 2 tablespoons of olive oil and fry for 10 minutes. 4. Dice the lamb into roughly 2cm cubes (if it isn’t already), then add to the pan with the flour. 5. Pour in the wine and tomatoes. Give it a good stir, then season with a pinch of sea salt and a few grinds of black pepper. 6. Bring to the boil, put the lid on and cook in the oven for 2 hours 30 minutes, or until the meat is tender and delicious, removing the lid for the final 30 minutes and adding a splash of water if it looks too dry. (You could also simmer over a medium-low heat on your hob if you prefer.) 7. Remove the bay leaf and rosemary stalks, season to taste, then serve. Or finish it off with one of these toppings… TO MAKE THE DUMPLINGS 1. Preheat or turn the oven up to 190°C/375°F/gas 5. 2. Put the flour and a pinch of sea salt and black pepper into a bowl, then grate in the cold butter. Using your fingers, gently rub in the butter until it begins to resemble breadcrumbs. Then add a splash of cold water to help bind it into a dough. 3. Divide the dough into 12 pieces and gently roll each into a round dumpling. The dumplings will suck up quite a bit of moisture, so if your stew looks dry, add a cup of boiling water and give it a good stir. 4. Place the dumplings on top of your stew and press down lightly, so they’re half submerged. Cook in the oven, or on the hob over a medium heat, with the lid on for 30 minutes. TO MAKE SHEPHERD'S PIE 1. Preheat or turn the oven up to 190°C/375°F/gas 5. Transfer your cooked stew to a large baking dish. 2. Peel the potatoes, cut them in half into even-sized pieces, and put them into a pan of salted, boiling water. Boil for about 10 minutes or until tender, then drain, steam dry and return them to the pan. 3. Add the milk, butter and a pinch of salt and pepper, then mash until smooth and creamy, adding another splash of milk if necessary. 4. Roughly top the stew with the mashed potato (don’t worry about it being smooth and even), pick over a few rosemary leaves and lightly push them into the potato. 5. Drizzle with some olive oil, lightly coating the rosemary leaves, then cook in the oven for 25 minutes, or until golden and bubbling.

Nutrition Facts : Calories 501 calories, FatContent 22.8 g fat, SaturatedFatContent 8.4 g saturated fat, ProteinContent 31.8 g protein, CarbohydrateContent 22.6 g carbohydrate, SugarContent 10.4 g sugar, SodiumContent 1 g salt, FiberContent 3.6 g fibre

More about "red wine dish recipes"

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.
See details


LAMB CASSEROLE WITH RED WINE | RECIPES | JAMIE OLIVER
This slow-cooked stew is so simple to prepare and gives consistently good results. If you don’t want a straight-up casserole, or are looking for ways to use up leftovers, I’ve given you two topping variations – delicious fluffy dumplings, or creamy mash for a hearty shepherd’s pie. The choice is yours!
From jamieoliver.com
Total Time 2 hours 30 minutes
Calories 501 calories per serving
  • 1. Preheat the oven to 180ºC/350ºF/gas 4. 2. Trim the ends off the celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice them lengthways and roughly chop. 3. Put a casserole pan on a medium heat. Put all the vegetables, bay and rosemary into the pan with 2 tablespoons of olive oil and fry for 10 minutes. 4. Dice the lamb into roughly 2cm cubes (if it isn’t already), then add to the pan with the flour. 5. Pour in the wine and tomatoes. Give it a good stir, then season with a pinch of sea salt and a few grinds of black pepper. 6. Bring to the boil, put the lid on and cook in the oven for 2 hours 30 minutes, or until the meat is tender and delicious, removing the lid for the final 30 minutes and adding a splash of water if it looks too dry. (You could also simmer over a medium-low heat on your hob if you prefer.) 7. Remove the bay leaf and rosemary stalks, season to taste, then serve. Or finish it off with one of these toppings… TO MAKE THE DUMPLINGS 1. Preheat or turn the oven up to 190°C/375°F/gas 5. 2. Put the flour and a pinch of sea salt and black pepper into a bowl, then grate in the cold butter. Using your fingers, gently rub in the butter until it begins to resemble breadcrumbs. Then add a splash of cold water to help bind it into a dough. 3. Divide the dough into 12 pieces and gently roll each into a round dumpling. The dumplings will suck up quite a bit of moisture, so if your stew looks dry, add a cup of boiling water and give it a good stir. 4. Place the dumplings on top of your stew and press down lightly, so they’re half submerged. Cook in the oven, or on the hob over a medium heat, with the lid on for 30 minutes. TO MAKE SHEPHERD'S PIE 1. Preheat or turn the oven up to 190°C/375°F/gas 5. Transfer your cooked stew to a large baking dish. 2. Peel the potatoes, cut them in half into even-sized pieces, and put them into a pan of salted, boiling water. Boil for about 10 minutes or until tender, then drain, steam dry and return them to the pan. 3. Add the milk, butter and a pinch of salt and pepper, then mash until smooth and creamy, adding another splash of milk if necessary. 4. Roughly top the stew with the mashed potato (don’t worry about it being smooth and even), pick over a few rosemary leaves and lightly push them into the potato. 5. Drizzle with some olive oil, lightly coating the rosemary leaves, then cook in the oven for 25 minutes, or until golden and bubbling.
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