Red Wine Braised Beef

This red wine braised beef is made by slow cooking an inexpensive beef roast in red wine, beef broth, carrot, onion, and celery until fall-apart tender. An Italian classic. Simple, elegant, and ideal for entertaining.

Adapted from Emiko Davies | Tortellini at Midnight | Hardie Grant, 2019

There’s something magical about beef braised in red wine. Tossing a cheap cut of beef, a bottle of wine, and some vegetables in a single pot and having it turn into a sigh-inducingly tender roast beef, complete with glossy, magazine-worthy pan sauce, is alchemy of the most ethereal sort. Thankfully, while braising requires a little time to work its considerable magic, it takes very little effort, making it a superlative weekend meal that’s ideal for entertaining No wand required.–Angie Zoobkoff

How To Ensure Your Red Wine Braised Beef Is Magnificent

According to the author (and Italian tradition), there are just three simple things about this near-foolproof recipe that you need to do to ensure you elicit the most knee-wobbling results.

1. Use almost the entire bottle of Barolo (or other relatively robust red wine, preferably a Nebbiolo-based grape) to cover the meat. The wine acts as a tenderizer and flavor enhancer. I cannot recommend enough that you choose a wine that you like; it doesn’t have to be expensive or even a Barolo, but do pick one that you would happily drink yourself. [Editor’s Note: Same goes for quality beef stock. You may not want to sip it, but the cheapest canned broth at the store is going to compromise the quality of this braise. It calls for few ingredients so it helps when each is of utmost quality.]

2. The beef needs a little marbling; if it’s too lean, it will easily become dry after cooking for so long. Ask your trusted butcher for a simple roast from around the shoulder of the cow.

3. Allow ample time. Make the braise well in advance, which ensures your meal is even more hands-off. A whole night’s rest in the fridge after cooking it is always a good idea for braised beef—even obligatory, I would say. The meat relaxes and the sauce thickens and intensifies in flavor. (A couple nights will do it even more good.)

Red Wine Braised Beef

• Quick Glance
• 30 M
• 3 H, 30 M
• Serves 4

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Ingredients

• One (2 1/2-to 3-pound) boneless beef roast, such as chuck roast or pot roast
• Sea salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 onion (about 9 oz), thickly sliced
• 1 small carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 3 1/2 tablespoons butter (1 3/4 oz), cold
• 2 garlic cloves, peeled
• 2 to 3 bay leaves
• Handful of mixed fresh herbs, such as rosemary, sage, and thyme
• 3 cups dry red wine, such as Barolo, Merlot, or Cabernet Sauvignon
• 2 to 4 cups store-bought or homemade beef stock, to cover
• Italian parsley, finely chopped, for serving (optional)

Directions

• 1. Pat the beef dry and season it with salt and pepper. If necessary, you can tie the beef with kitchen string to help it keep its shape during cooking.
• 2. In a large Dutch oven over medium-high heat, warm the olive oil. Add the beef and sear, turning as needed, until a browned crust develops all over, about 5 minutes per side. Remove the beef from the pot and reduce the heat to low.
• 3. Toss the onion, carrot, and celery into the pot along with a good pinch of salt and half the butter and gently cook until the vegetables are soft and translucent, 8 to 10 minutes.
• 4. Return the beef to the Dutch oven, add the garlic cloves and herbs, and then pour in the wine. Season with salt and pepper. Increase the heat to medium-high, bring the wine to a boil, and let it simmer rather fiercely for about 5 minutes.
• 5. Pour in the stock. Ideally, you should have enough to cover the meat or almost cover it. Bring the liquid back to a boil, cover with a tight-fitting lid, and reduce the heat to low. Let it simmer gently, turning the beef occasionally, until the beef is very tender, 2 1/2 to 3 hours. Alternatively, you can slide the braised beef in an oven preheated to 320°F (160º) for the same amount of time.
• 6. Transfer the meat to a cutting board and let it rest while you finish the sauce. Remove and discard the bay leaves and rosemary or thyme stalks, if you used them.
• 7. Using an immersion blender, blitz the vegetables and liquid until smooth. (Alternatively, you can carefully transfer the hot liquid and its contents to a blender, blitz until smooth, then return to the pot.)
• 8. Reduce the sauce over medium heat, uncovered, until slightly thickened, about 30 minutes. Drop in the rest of the butter and swirl it through the sauce until glossy. Taste for seasoning, adding salt and pepper if necessary.
• 9. Cut the beef into slices about 1/2 inch (12 mm) thick and return them to the sauce. (If you wish, you can let the entire pot of beef and sauce cool and then refrigerate it overnight or for up to 3 days. Before serving, skim any fat from the surface, bring it back to a simmer on the stovetop, and then let it warm, uncovered, for about 10 minutes.)
• 10. Sprinkle with parsley and serve immediately.

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from Leite's Culinaria http://bit.ly/2V16dBg http://bit.ly/2ZDk0MV