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Red Wine Braised Beef Recipe

Red Wine Braised Beef Recipe
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Cooking Time : 5 minutes
Serving : 6
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Prepare the ingredients before making Red Wine Braised Beef in your home. Then, follow these steps below to serve Red Wine Braised Beef for your family or friends.

Ingredients: Red Wine Braised Beef

  • 3 lb Boneless beef blade roast
  • 1/4 cup olive oil
  • 3 shallots
  • 2 tsp Juniper berries, crushed
  • 1/2 tsp cracked black pepper
  • 1/4 tsp ground nutmeg
  • 2 tbsp AP flour
  • 2 cup Dry Red Wine
  • 2 cup veal or beef stock
  • 1 tbsp ketchup
  • 4 large carrots, diced
  • 1/4 lb pancetta, diced
  • 1 tbsp honey
  • 1 salt and pepper, to taste

How to Make Red Wine Braised Beef

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Red Wine Braised Beef in your home by yourself.

    Step 1
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  • Step 2
  • In a large ovenproof skillet, brown meat in half the oil. Season with salt and pepper on both sides. Set meat on a plate. In the same skillet, soften shallots with spices in remaining oil (30 ml/2 tablespoons). Sprinkle with flour and mix well. Deglaze with wine. Bring to a boil, whisking constantly.
  • Step 3
  • Return meat to the skillet. Add half the veal stock and ketchup. Bring to a boil. Cover and roast in the oven for 3 hours. Turn meat over three or four times during cooking and baste with remaining veal stock.
  • Step 4
  • Add carrots and pancetta around roast. Continue cooking, always covered, for about 1 hour or until meat is fork tender and vegetables are cooked.
  • Step 5
  • To give a nice crust to braised meat, move the rack to the highest position of the oven. Set the oven to broil. Drain meat and place on a baking sheet. Keep sauce and toppings warm. Brush top of the roast with honey. Broil for about 3 minutes or until surface starts to brown.
  • Step 6
  • Serve meat with toppings and drizzle with sauce. Serve with barley.
  • Step 7
  • For perfectly braised meat, don’t completely submerge meat in liquid. Instead, add liquid halfway up meat for a tastier and more concentrated sauce.
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