RED WINE FOR RED MEAT RECIPES

RED WINE RECIPES - BBC GOOD FOOD

Red wine recipes - BBC Good Food image

Add red wine to casseroles, steaks and sauces and you'll be rewarded with a deliciously rich flavour. See our range of top-rated red wine recipes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

BRAISED BEEF IN RED WINE RECIPE - BBC FOOD

Braised beef in red wine recipe - BBC Food image

Tender, lean topside of beef, marinated and cooked slowly in red wine with herbs vegetables.

Provided by Antonio Carluccio and Gennaro Contaldo

Prep Time 12 hours

Cook Time 2 hours

Yield Serves 4

Number Of Ingredients 11

Ingredients

1kg/2lb 4oz topside of beef
1 garlic clove
2 bay leaves
2 sprigs rosemary
8 black peppercorns
1 large onion, finely chopped
3 carrots, finely chopped
2 celery stalks, finely chopped
1 bottle red wine
90ml/6 tbsp extra virgin olive oil
salt, to taste

Steps:

Pat the meat all over gently with kitchen paper to dry. Place in a large bowl together with all the other ingredients except for the oil and salt. Cover with clingfilm and marinate in the fridge overnight, or for at least 12 hours.
Remove the meat from the marinade, keeping the marinade for later. Pat the meat dry with kitchen paper. Heat the oil in a large saucepan, add the meat and seal well all over. Remove and set aside.
In the same saucepan, add the vegetables and herbs from the marinade and sweat for a couple of minutes. Return the meat to the pan, add some salt and cook on a medium heat for 10 minutes.
Add the wine from the marinade, bring to the boil then reduce the heat to low and cover with a lid. Cook for about two hours, until the meat is tender and the liquid has reduced, checking from time to time and gently turning over during cooking. Once the meat is cooked to your liking, remove it from the pan and keep it warm. If the sauce needs thickening continue to simmer until it has reduced to sauce consistency.
To serve, slice the meat and place on a serving dish together with the vegetables and sauce.

More about "red wine for red meat 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.

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RED WINE BEEF STEW RECIPE - EPICURIOUS

Tender and succulent, this red wine beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf of crusty French bread for sopping up the rich sauce.
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Reviews 3.8
Total Time 3 hours

Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.

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BEEF CHEEKS IN RED WINE | JAMIE MAGAZINE RECIPES

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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RED WINE BEEF STEW RECIPE - EPICURIOUS

Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.

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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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