RED WINE FRIDGE RECIPES

Name: Spiced roast beef with red wine gravy
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: Serves 6 with leftovers
Cuisine: British
Ingredients: 2 tbsp mixed peppercorn; 2 tbsp mustard seed , yellow or black, or 1 tbsp of each; 2 tsp fennel seed; 1 ½kg fillet of beef; 2 tbsp olive oil; 1 tbsp wholegrain or English mustard (check the brand is gluten-free); 3 red onions , skins left on, thickly sliced into rounds; a few thyme leaves , to serve (optional); 2 tbsp olive oil; 1½-2 tbsp cornflour; 2 gluten- and wheat-free beef stock cubes (check the label); 3-4 tbsp redcurrant jelly; 400ml red wine

SPICED ROAST BEEF WITH RED WINE GRAVY RECIPE | BBC GOOD FOOD

Spiced roast beef with red wine gravy recipe | BBC Good Food image

Marinade your fillet with peppercorn, fennel and mustard seeds then roast until rare - the gravy is gluten-free too!

Provided by Sarah Cook

Categories Dinner, Main course

Total Time 1 hours 35 minutes

Prep Time 35 minutes

Cook Time 1 hours

Yield Serves 6 with leftovers

Number Of Ingredients 13

Ingredients

2 tbsp mixed peppercorn
2 tbsp mustard seed , yellow or black, or 1 tbsp of each
2 tsp fennel seed
1 ½kg fillet of beef
2 tbsp olive oil
1 tbsp wholegrain or English mustard (check the brand is gluten-free)
3 red onions , skins left on, thickly sliced into rounds
a few thyme leaves , to serve (optional)
2 tbsp olive oil
1½-2 tbsp cornflour
2 gluten- and wheat-free beef stock cubes (check the label)
3-4 tbsp redcurrant jelly
400ml red wine

Steps:

Up to 2 days before, crush together the peppercorns and seeds using a pestle and mortar, or in a saucepan with the end of a rolling pin or similar. Brush the beef fillet all over with the mustard, then roll in the peppercorn mix to coat. Cover and chill.
Two hours before you are ready to start cooking, take the beef out of the fridge to come to room temperature.
Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan big enough to hold the beef, and brown the beef all over, seasoning with salt. In a roasting tin, use the onions as a bed to sit the beef on – pat on any spices that have fallen off. Roast for 20 mins for rare, 25 mins for medium, and 35 mins for well-done beef.
Lift the beef from the tin and rest on a platter, covered with foil to keep it hot, for about 30 mins. Set the tin with the onions and roasting juices over the hob and stir in the oil, cornflour and crumbled stock cubes. Mix in the jelly, then gradually stir in the wine and 400ml boiling water, scraping up any stuck bits from the bottom. Simmer for 15 mins until reduced a little. Season, then sieve into a clean pan to keep warm, discarding the onions. Slice the beef, scatter over the thyme, if you like, and serve with the gravy.

Nutrition Facts : Calories 544 calories, FatContent 26 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 1 grams fiber, ProteinContent 54 grams protein, SodiumContent 1.4 milligram of sodium

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.

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