Best 20 Wine Braised Beef Recipes

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Indulge in the tantalizing flavors of wine-braised beef, a culinary masterpiece that exudes richness, tenderness, and a symphony of savory aromas. This classic dish is a testament to the culinary alchemy that transforms humble ingredients into an extraordinary feast. Whether you prefer the robust flavors of red wine or the elegance of white, this versatile recipe offers variations to suit every palate. Embark on a culinary journey as we guide you through the steps to create this delectable dish, ensuring that every bite is a testament to your culinary prowess. Along the way, discover the secrets to achieving fall-apart tender beef, a rich and flavorful sauce, and the perfect accompaniments to elevate this dish to a truly memorable experience.

Let's cook with our recipes!

BEEF HEART BRAISED IN WINE



Beef Heart Braised in Wine image

Beef heart has a strong flavor and is not for the faint of heart. But for those that love its robust flavor this recipe shines through.

Provided by Daisy

Categories     100+ Everyday Cooking Recipes

Time 1h10m

Yield 7

Number Of Ingredients 10

4 pounds beef heart
¼ cup all-purpose flour
salt and pepper to taste
3 tablespoons butter
1 onion, chopped
2 carrots, chopped
2 potatoes, chopped
2 teaspoons dried thyme
1 cup beef broth
½ cup red wine

Steps:

  • Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.
  • Dredge heart in flour and season with salt and pepper.
  • Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.
  • Stir in the onion, carrots, potatoes, thyme, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.

Nutrition Facts : Calories 429.8 calories, Carbohydrate 18.6 g, Cholesterol 334.8 mg, Fat 15.4 g, Fiber 2.5 g, Protein 48.5 g, SaturatedFat 6.8 g, Sodium 421.5 mg, Sugar 2.2 g

RED WINE BRAISED BEEF BRISKET



Red Wine Braised Beef Brisket image

Slow braising an otherwise tough cut of meat like brisket turns the beef meltingly soft. This dish will warm you on chilly fall and winter nights.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Time 4h30m

Number Of Ingredients 6

2 tablespoons plus 2 teaspoons extra-virgin olive oil
3 1/2 pounds beef brisket, cut into 3-inch pieces
Coarse salt and ground pepper
8 shallots, halved
6 garlic cloves, smashed and peeled
3 cups dry red wine

Steps:

  • Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season brisket with salt and pepper; in batches, cook, turning occasionally, until dark brown on all sides, about 20 minutes total. Transfer brisket to a plate and discard fat from pot. Return pot to heat and add 2 teaspoons oil and shallots; cook, stirring, until shallots are browned, 3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
  • Add wine and simmer rapidly until reduced by three-fourths, about 15 minutes. Return beef to pot and add just enough water to cover meat (5 to 6 cups). Bring to a boil, cover, then place pot in oven. Cook until beef is tender, 3 1/2 to 4 hours.

Nutrition Facts : Calories 636 g, Fat 30 g, Protein 54 g

RED WINE-BRAISED BEEF SHORT RIBS



Red Wine-Braised Beef Short Ribs image

Provided by Kardea Brown

Categories     main-dish

Time 3h50m

Yield 4 to 6 servings

Number Of Ingredients 14

5 pounds bone-in short ribs
1/2 cup all-purpose flour, plus a pinch
Kosher salt and freshly cracked black pepper
2 tablespoons canola oil
3 large carrots
2 celery stalks
1 large white onion
One 6-ounce can tomato paste
2 teaspoons Italian seasoning
One 750-milliliter bottle red wine (use a good-quality wine you would drink)
3 tablespoons sugar
2 cups beef broth
3 cloves garlic, minced
2 bay leaves

Steps:

  • Preheat the oven to 300 degrees F.
  • Season the short ribs generously with the flour, salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over high heat and add the oil. Add the short ribs in batches and brown on all sides, about 3 minutes per side. Transfer the ribs to a plate.
  • Meanwhile, add the carrots, celery and onion to a food processor and pulse until the vegetables are almost a puree, about 30 seconds.
  • Reduce the heat under the pot to medium high, add the vegetable puree and saute, stirring often, until the veggies are softened, about 5 minutes. Add the tomato paste, Italian seasoning and a pinch of flour. Cook, stirring constantly, until the tomato paste darkens slightly, about 3 minutes. Slowly pour in the wine while whisking; whisk until smooth and combined. Add the sugar to the wine. Bring to a boil, reduce to a simmer and cook until the wine is reduced by half, 10 to 15 minutes.
  • Stir in the broth, garlic and bay leaves, bring to a boil, turn off the heat and add the ribs back to the pot. Cover, transfer to the oven and cook until the ribs are tender, about 3 hours. Serve over sweet potato polenta.

RED WINE BRAISED CENTER-CUT BEEF SHANKS



Red Wine Braised Center-Cut Beef Shanks image

Make and share this Red Wine Braised Center-Cut Beef Shanks recipe from Food.com.

Provided by Potagekempcc

Categories     Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 19

4 beef shanks (Center Cut 8 oz. each)
1/4 cup extra virgin olive oil
2 teaspoons fine sea salt
2 teaspoons fresh ground black pepper
2 cups brown onions (Chopped)
1 cup carrot (Chopped)
3 tablespoons garlic (Chopped)
2 cups merlot (Repertoire)
6 cups beef stock
3 cups roma tomatoes (Chopped)
2 tablespoons tomato paste
3 bay leaves
2 sprigs lemon thyme
2 sprigs fresh parsley
3 sprigs fresh rosemary
2 sprigs winter savory (Fresh)
4 juniper berries
4 black peppercorns
1 lb egg noodles

Steps:

  • In a braising pan heat 3-tablespoons olive oil, onions, carrots and saute until tender. Add garlic and saute for a minute.
  • In a bowl add olive oil, sea salt, black pepper and wisk. Toss beef shanks one at a time in oil.
  • Place 2 beef-shanks in braising pan and sear on both sides, remove from pan and set aside. Sear remaining beef shanks and place all beef- shanks into the pan.
  • Add 1/2 cup Merlot wine and reduce wine by one-half.
  • Add beef stock, tomatoes, tomato paste, bring to a full boil and reduce to simmer.
  • Place fresh herbs, juniper berries, peppercorns in cheesecloth, tie with string and place in pan. Place a tight fitting lid over pan and braise 1 1/2 to 2 hours or until beef is tender.
  • Remove beef-shanks and hold warm. Strain beef stock and cook egg noodles in beef stock until tender.
  • Divide noodles into warm bowls and place 1 Center-Cut Beef Shank on top. Add beef broth and garnish with fresh chopped parsley.
  • Chef's Note: Use a good quality Repertoire Wine2006 2006; Harmony Cellars, Paso Robles, Calif.

BEEF BRAISED IN RED WINE



Beef Braised in Red Wine image

Categories     Wine     Beef     Herb     Vegetable     Braise     Dinner     Red Wine     Fall     Winter     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 19

2 lb boneless beef chuck, cut into 1 1/2-inch pieces
1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)
2 medium onions, halved lengthwise, then thinly sliced lengthwise (2 cups)
1 teaspoon finely chopped fresh thyme
1 Turkish bay leaf or 1/2 California
4 sprigs fresh flat-leaf parsley plus 1/4 cup chopped fresh parsley leaves
1 carrot, thinly sliced
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons vegetable oil
2 large shallots, finely chopped
2 large garlic cloves, finely chopped
2 tablespoons all-purpose flour
6 oz thick-sliced bacon (preferably from slab bacon, rind removed if necessary; not smoked)
1 (10-oz) package pearl onions (2 1/2 cups)
1/4 cup water
Accompaniment: buttered egg noodles
Special Equipment
parchment paper

Steps:

  • Put beef, wine, onion, thyme, bay leaf, parsley sprigs, and carrot in a large resealable plastic bag. Seal bag, pressing out excess air, and put in a bowl. Marinate beef, chilled, 16 to 24 hours.
  • Drain beef in a colander set over a large bowl, reserving marinade. Wipe off any solids clinging to beef, then pat beef dry. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Heat oil in a 3 1/2- to 4-quart heavy ovenproof pot with lid over moderately high heat until hot but not smoking, then brown beef well in 2 batches, without crowding, about 8 minutes per batch, transferring as browned with a slotted spoon to a plate.
  • Reduce heat to moderate, then add shallot and garlic and cook, stirring, until shallot begins to soften, about 2 minutes. Add flour and cook, stirring constantly, until shallot and flour are browned, 4 to 5 minutes.
  • Add reserved marinade liquid to flour mixture, stirring and scraping up brown bits. Add beef along with any juices accumulated on plate and cover with a round of parchment paper and lid. Simmer mixture while you prepare bacon.
  • Cut bacon slices crosswise into 1/4-inch strips and cook in an 8-inch heavy skillet over moderate heat, stirring occasionally, until fat is rendered and bacon is beginning to crisp. Transfer bacon with slotted spoon to beef (reserve fat in skillet). Re-cover beef with parchment and lid and braise in oven, 1 1/2 hours.
  • While meat is braising, blanch pearl onions in a 3- to 4-quart pot of boiling water, 1 minute. Drain onions in a colander, then peel, leaving root ends intact. Cook onions in reserved bacon fat in skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes.
  • Pour off excess fat, then add 1/4 cup water and scrape up brown bits with a wooden spoon or spatula.
  • After meat has braised 1 1/2 hours, add pearl onions (with liquid in skillet), remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper to beef and continue to braise, covered with parchment and lid, until onions are tender and meat is very tender, about 1/2 hour more.
  • Skim any fat from surface of beef and serve beef with buttered egg noodles sprinkled with chopped fresh parsley leaves.

BRAISED SHORT RIBS OF BEEF WITH RED WINE, APRICOTS, AND BLACK OLIVES



Braised Short Ribs of Beef with Red Wine, Apricots, and Black Olives image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 20

8 beef short ribs (6 ounces each) or beef flanken
Kosher salt and freshly ground black pepper
2 tablespoons unbleached all-purpose flour, for dusting
2 tablespoons vegetable oil
3 ounces smoked bacon, cut into 1 by 1/4-inch lardons
2 medium carrots, peeled and chopped into 1/2-inch dice
1 medium onion, chopped into 1/2-inch dice
16 garlic cloves, smashed
1 tablespoon tomato paste
2 cups dry red wine
1/2 cup brandy
2 bay leaves
1 tablespoon fresh thyme leaves
1 teaspoon celery seeds
2 cinnamon sticks
5 whole cloves
2 cups canned, low-sodium chicken broth
18 dried apricot halves
1/3 cup Kalamata olives, pitted
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 325 degrees F.
  • Season the ribs with salt and pepper. Dust with the flour. Heat the oil in a large braising pan or ovenproof casserole over medium-high heat. Add the bacon and cook until most of the fat is rendered, then remove and set aside.
  • Add as many ribs as can fit in a single layer to the pan. You will need to cook them in batches. Sear the ribs on both sides until well browned, then remove from the pan and set aside. Repeat with the remaining ribs. Discard all but 2 tablespoons of the fat from the pan.
  • Lower the heat to medium, add the carrots and onions, season with salt and pepper, and saute until the vegetables begin to brown, about 10 minutes. Add the garlic and tomato and paste and cook for 4 more minutes, scraping the browned bits off of the bottom of the pan with a wooden spoon. Add the red wine and brandy and reduce by 1/2, about 6 minutes.
  • Return the ribs and bacon to the pot. Add the remaining ingredients except the apricots and parsley and bring to a boil. The liquid should come 1/3 of the way up the ribs, if it does not, add some water. As soon as the liquid comes to a boil, turn off the heat an cover the ribs tightly with foil, pressing the foil down into the pan, then place a lid on the pan.
  • Braise the ribs in the oven for 2 hours, turning them every 30 minutes so they cook evenly. Add water as necessary to keep the braising juice 1/3 of the way up the ribs.
  • After 2 hours, add the apricots and cook for an additional 30 minutes. The meat should be almost falling off the bones (if it is not, keep cooking until it does). Transfer the short ribs to a large platter. Spoon the vegetables, olives, and apricots over them. Keep warm.
  • Strain the braising juices into a clear glass container and siphon or skim off the fat. The braising juices may already be the consistency of a sauce. If not, return them to the pan and boil for a few minutes to thicken. If you prefer an absolutely smooth sauce, strain out any remaining pieces of vegetable. Taste, season with salt and pepper, and add the parsley. Pour the sauce over the ribs and serve immediately.

BEEF TIPS AND MUSHROOMS BRAISED IN RED WINE



Beef Tips and Mushrooms Braised in Red Wine image

Make and share this Beef Tips and Mushrooms Braised in Red Wine recipe from Food.com.

Provided by DrGaellon

Categories     Meat

Time 6h20m

Yield 8 serving(s)

Number Of Ingredients 12

flour, for dredging
salt
black pepper
2 1/2 lbs beef tips
2 tablespoons olive oil
1 lb mushroom, sliced thick
1 onion, quartered pole-to-pole and sliced 1/4-inch thick
2 cups dry red wine
2 tablespoons beef bouillon
1 (8 ounce) can tomato sauce
minced garlic, to taste
1 teaspoon Worcestershire sauce

Steps:

  • Season flour with salt and pepper. Dredge beef tips in flour.
  • Heat oil until smoking in a large skillet. Add beef and brown. Turn to brown all sides. Transfer beef to slow cooker.
  • Add onion and mushrooms to skillet. Cook until soft and browned. Add to slow cooker.
  • Deglaze skillet with wine, scraping up any browned bits from the pan. Add to slow cooker.
  • Add boullion, tomato sauce and garlic to slow cooker. Cook on high 2-3 hours or low 5-6 hours until beef is very tender.
  • Add Worcestershire sauce and stir well. Serve over mashed potatoes or buttered noodles.

Nutrition Facts : Calories 105.4, Fat 3.6, SaturatedFat 0.5, Sodium 171.8, Carbohydrate 6.4, Fiber 1.2, Sugar 3.4, Protein 2.3

RED-WINE BRAISED BEEF BRISKET W. HORSERADISH SAUCE (SARA MOULTON



Red-Wine Braised Beef Brisket W. Horseradish Sauce (Sara Moulton image

This recipe is from Sara Moulton's Chanukah show on TV Food Network (the recipe can be found there, along with her story of the family connection this recipe has for her). I've included it because it's a personal favorite and because it reminds me of my mother's recipe ... except, of course, my mother's must taste better (everyone's mother makes the best ...). Sara's discussion includes a very good description of brisket from a butcher's (and consumer's viewpoint) ... you can find similar great informaton in Molly Stevens' Braising book (an IACP and Beard Foundation prize winner, so well worth having). The portions are based on a 5.5 lb brisket, 10% shrinkage during cooking and a 6 oz portion serving (10 servings). I often find people go for 8-10 oz, so don't be surprized if this turns into 7-8 servings! BTW, as with most braises, it tastes even better the next day -- I often make it a day ahead to let the flavors marry overnight ... To answer a few basic questions: the strategy here is that we will coat the brisket with a seasoned flour to create a crust and seal in the juices. We will then create a vegetable base (broth) on the stovetop, reduce it to concentrate its flavor, then reliquify it with chicken broth to braise (cook in a relatively small amount of liquid) the brisket to complete tenderness. This sounds complicated, but its really not ... and the layers of flavor are just amazing!! The horseradish sauce is made separately, on the cooktop. Variations: (1) Skip the horseradish sauce and use the pan sauce. Either one is great. (2) Skip the oven and use a slow cooker to do the braising. No fuss and keeps the kitchen cool and the oven clean. You will still need to do a fair amount on the cooktop. Each slow cooker has different temperatures, but I'd suggest starting at about 4-6 hours at high heat and using at a minimum a 5 qt cooker. (3) Kosher brisket and kosher wine makes this a kosher main course. (4) For Passover, replace the flour with matzoh meal.

Provided by Gandalf The White

Categories     Meat

Time 7h15m

Yield 10 serving(s)

Number Of Ingredients 19

1 head garlic, large, separated into cloves but not peeled
1 cup all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
5 lbs beef brisket (preferably the 2nd cut also called the point cut)
2 tablespoons olive oil
2 large onions, thinly sliced
3 cups dry red wine
1/4 cup tomato paste
2 dried bay leaves (preferably Turkish)
1 teaspoon dried thyme
1 quart chicken stock (preferably homemade)
1/2 cup horseradish, finely grated fresh (or drained prepared)
1 tablespoon white wine vinegar
1 cup mayonnaise
1 tablespoon fresh chives, snipped
1 tablespoon lemon juice
kosher salt, to taste
ground black pepper, to taste

Steps:

  • If using a slow cooker, skip this step entirely: place your oven shelf so your casserole or Dutch oven will be in the bottom third of the oven and preheat the oven to 325 degrees F.
  • Fill a small saucepan with water, and bring to a boil over high heat.
  • Add the garlic cloves, bring back to a boil, and cook rapidly until slightly softened, about 1 minute.
  • Use a slotted spoon to transfer the garlic to a bowl of ice water and peel when cool enough to handle.
  • Combine the flour, salt, and pepper in a large shallow dish or large platter.
  • Coat the brisket on all sides with the seasoned flour and shake off any excess.
  • Heat the oil in a large covered casserole or Dutch oven over medium-high heat until almost smoking.
  • Add the brisket and sear, turning often, until well browned, about 6 to 8 minutes per side.
  • Transfer to a plate or platter and pour off all but 2 tablespoons of the fat.
  • Add the onions and the peeled garlic.
  • Reduce the heat to medium and saute, stirring often, until golden, about 10 minutes.
  • Pour in the wine and stir to pick up any browned bits on the bottom of the casserole.
  • Stir in the tomato paste and add the bay leaves and thyme.
  • Increase the heat to high and bring to a boil.
  • Cook rapidly, stirring often, until almost all the liquid has evaporated.
  • At this point, if you're using a slow cooker, transfer the contents of the casserole into the slow cooker, set the cooker for time and temperature, add the chicken stock and the brisket, cover tightly with foil and then your cooker's lid, test for doneness with a fork (see step 20) and meanwhile continue to make the sauce (step 21).
  • If not using a slow cooker, pour in the chicken stock and bring back to a boil.
  • Reduce the heat to medium and add the brisket.
  • Cover tightly with a piece of foil, then cover the pot with the lid.
  • Transfer to the lower third of the oven and cook until a fork comes out easily when pierced, 3 to 4 hours.
  • To make the Horseradish Sauce: mix the horseradish, vinegar, mayonnaise, chives, and lemon juice in a small bowl.
  • Stir well to blend and season with salt and pepper.
  • You should have about 1 cup -- keep refrigerated until ready to serve.
  • Transfer the brisket from the casserole (or slow cooker) to a cutting surface and cover loosely with foil.
  • Let rest for 15 minutes.
  • Gently skim the surface of the liquid in the casserole with a spoon to remove as much fat as possible (or you can pour off [though a sieve] into a gravy separator, let it rest for 10-15 minutes and then pour off most of the fat; putting the separator and liquid into the freezer makes the separation happen even more quickly).
  • Remove and discard the bay leaves.
  • Thinly slice the brisket on an angle, cutting against the grain.
  • Arrange the slices on a warmed serving platter or plate and spoon on some of the horseradish cream.
  • Serve warm and enjoy the complements!

BRAISED BEEF IN RED WINE SAUCE



Braised Beef in Red Wine Sauce image

Rather like a daube - but this is an Italian-style pot roast. It takes rather a long while to cook, but it can be made ahead and reheated. It is great served with pan-fried polenta to dip into the tasty sauce and sautéed spinach alongside.

Provided by evelynathens

Categories     Meat

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 14

3 lbs beef eye round
1/2 cup olive oil
1 medium onion, finely chopped
1 slice thick bacon, chopped
3 tablespoons tomato paste
6 bay leaves
4 whole cloves
1/2 teaspoon crumbled rosemary
1 (750 ml) bottle dry red wine
6 cups low sodium beef broth
1 (1 lb) can italian tomato, drained and chopped
pan fried polenta
spinach, sauteed in
olive oil

Steps:

  • Season beef (lightly if using salted broth).
  • Heat oil in large Dutch oven over high heat.
  • Add beef and brown on all sides, about 15 minutes.
  • Transfer beef to platter; reduce heat to medium.
  • Add onion and bacon to pot.
  • Sauté until onion is golden, about 8 minutes.
  • Mix in tomato paste, bay leaves, cloves and rosemary.
  • Add wine.
  • Return meat and any juices.
  • Cover and simmer 30 minutes, turning meat once.
  • M ix stock and tomatoes into sauce.
  • Cover and simmer gently until meat is tender, turning occasionally, about 2 hours and 45 minutes.
  • Transfer beef to platter.
  • Cover with foil to keep warm.
  • Strain sauce through fine sieve, pressing on solids.
  • Degrease sauce.
  • Return sauce to pot.
  • Boil until reduced to 2 cups, about 1 hour.
  • Add any beef juices from platter.
  • Cut beef across grain into 1/3 inch slices (can be prepared 1 day ahead. Rewarm gently before serving).
  • Arrange meat slices on a platter lined with pan-fried polenta and spoon sauce over.
  • Serve sautéed spinach alongside.

RED WINE BRAISED BEEF SHANKS



Red Wine Braised Beef Shanks image

This is a long cooking stew that is perfect for making in a pressure cooker to cut down on time. The original recipe is by Emeril Lagasse and he suggests you serve with Basil Mashed Potatoes and Sauteed Fennel and Leeks, Recipe #412931. I must say, the flavor combination is extremely pleasing. Included are both the stove top cooking method as well as the adaptation for the pressure cooker.

Provided by threeovens

Categories     Stew

Time 5h30m

Yield 4 serving(s)

Number Of Ingredients 20

3 tablespoons vegetable oil
3 lbs beef shanks
1 tablespoon emeril's creole seasoning (Bayou Blast)
2 large onions, finely chopped
2 celery ribs, finely chopped
2 large carrots, finely chopped
1/2 lb mushroom, stems trimmed
8 garlic cloves, minced or 2 tablespoons minced garlic
3 bay leaves
8 sprigs fresh thyme
2 sprigs fresh rosemary
2 1/2 cups dry red wine
3 tablespoons tomato paste
1 (15 ounce) can crushed tomatoes
2 cups beef stock
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Heat a large Dutch oven over medium high heat.
  • Season shanks all over with the Bayou Blast (see NOTE) and brown in Dutch oven about 3 to 4 minutes per side (if using a pressure cooker, you can use a large skillet for the next couple of steps); remove to a plate.
  • Add onion, celery, carrots, and mushrooms to Dutch oven (or skillet) and cook, stirring occasionally, until vegetables are soft and begin to caramelize, about 10 minutes.
  • Add garlic, bay leaves, thyme, and rosemary; cook 2 minutes.
  • Add red wine and stir well, scraping the bottom of the pan to loosen any bits that have stuck (if using the pressure cooker, pour everything in the skillet into the pressure cooker at this time).
  • Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper flakes, salt and pepper; stir well to combine.
  • Return shanks, and any accumulated juices, to the Dutch oven or pressure cooker; cover and bring to a boil.
  • Lower heat to a simmer and cook for 5 hours in the Dutch oven, stirring occasionally (1 1/2 hours in the pressure cooker).
  • Taste and adjust seasonings and serve.
  • NOTE: Emeril gives this recipe for his creole Essence: 2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried leaf oregano, 1 tablespoon dried thyme (Bayou Blast lists the following ingredients: salt, paprika, garlic powder, cayenne pepper, ground black pepper, mustard powder, fresh lemon peel, and other spices).

Nutrition Facts : Calories 936.1, Fat 44.8, SaturatedFat 14.5, Cholesterol 149.7, Sodium 1845.5, Carbohydrate 28.8, Fiber 5.4, Sugar 12.6, Protein 76.2

BEEF BRAISED IN SWEET WHITE WINE



Beef Braised in Sweet White Wine image

The Best Recipes in the World; Mark Bittman. Reportedly a specialty of southwestern France. He recommends using Montbazillac, a good Sauterne ,or Barzac. The sauce is described as "nicely but not cloyingly sweet". Recommended to serve over buttered noodles.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
2 -3 lbs beef brisket or 2 -3 lbs boneless beef chuck
salt
black pepper
3 large onions, sliced
1 tablespoon minced garlic
2 -3 medium carrots, cut into chunks
1 cup sweet white wine

Steps:

  • Add 2 tablespoons oil in a large skillet over med-high heat; wait a minute or so and when the oil is hot, add the beef.
  • Brown the beef well on both sides, about 10 minutes, adjusting heat so the meat browns but does not burn.
  • Sprinkle the meat with salt and pepper as it browns.
  • Transfer meat to a plate; decrease heat to medium.
  • Add the remaining oil and vegetables to the skillet; stir once, then cover.
  • Cook for 10-15 minutes, stirring once or twice, until the onions are browned, dry, and almost sticking to the pan.
  • Uncover, then add the wine and stir.
  • Add in the meat and cover again.
  • Adjust the heat so the mixture simmers steadily but not violently and cook until the meat is tender (this may be as short as 90 minutes or as long as 3 hours).
  • Transfer meat to a cutting board; let it rest for a couple of minutes.
  • Taste and adjust the sauce seasoning; you should be able to taste the pepper.
  • If the mixture is very thin (unlikely), boil it down for a few minutes, as needed.
  • Carve the meat and serve it with the sauce spooned over it.

RED WINE BRAISED BEEF AND PASTA GRATIN



Red Wine Braised Beef and Pasta Gratin image

Provided by Bobby Flay

Categories     main-dish

Time 3h35m

Yield 4 servings

Number Of Ingredients 23

2 tablespoons olive oil
2 tablespoons unsalted butter
3 pounds meaty short ribs
Salt and freshly ground pepper
2 bottles dry red wine
8 shallots, quartered
2 carrots, peeled and cut into 2-inch pieces
2 onions, peeled and quartered
10 sprigs parsley, 2 bay leaves, 3 sprigs thyme, tied together with a string
1 star anise
1 teaspoon whole black peppercorns
8 cremini mushrooms, quartered
1 1/4 cups milk
3 cloves garlic, smashed
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons flour
3/4 cup heavy cream
Salt and freshly ground pepper
Pinch freshly grated nutmeg
3/4 pound penne pasta, cooked al dente
1 cup grated Gruyere cheese
2 tablespoon grated Parmesan cheese
2 tablespoons finely chopped chives

Steps:

  • For the Beef: Preheat oven to 300 degrees F. Heat oil and butter in a large Dutch oven over high heat. Season the ribs with salt and pepper and cook on both sides for 5 minutes, or until golden brown. Add all of the wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom, add all of the remaining ingredients, except the mushrooms, and season with salt and pepper. Cover with the lid, braise on the stove top or place in the oven and let braise for 2 1/2 to 3 hours or until very tender. Remove the meat to a plate and strain the cooking liquids into a bowl. Clean out the pan and add the strained liquid into the pan. Add the mushrooms and cook over high heat until reduced by 1/3. Return the meat to the pan and cook for 5 minutes to heat through.
  • For the Pasta Gratin: Place milk and garlic in a small saucepan and bring to a boil. Remove from heat and let steep for 10 minutes, then remove the garlic. Melt butter in a small saucepan, whisk in the flour and cook for 1 to 2 minutes over low heat. Gradually whisk in the milk and cream and cook over medium-high heat until thickened, season with salt and pepper and nutmeg, remove from heat and let cool for 5 minutes. Preheat oven to 450 degrees. Place cooked pasta in a buttered medium flameproof baking dish, add the sauce and stir to combine. Sprinkle the Gruyere over the top of the pasta then sprinkle the Parmesan over the Gruyere. Bake for 10 to 15 minutes. Turn on the broiler and broil, rotating the dish, until the cheese is golden, about 3 to 4 minutes. Let stand for 5 minutes. Garnish with chives.

WINE-BRAISED BEEF BRISKET



Wine-Braised Beef Brisket image

This is yummy the day you make it, but is even more delicious the next day.

Provided by RickyBobby

Categories     Main Dish Recipes     Roast Recipes

Time 2h45m

Yield 8

Number Of Ingredients 9

1 teaspoon dried thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 (3 pound) beef brisket
1 tablespoon olive oil
1 red onion, sliced
1 (14.5 ounce) can beef broth
1 (8 ounce) can tomato sauce
½ cup red wine

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.
  • Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.
  • Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.
  • Place the brisket back into the roasting pan and cover pan with foil.
  • Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.

Nutrition Facts : Calories 326.8 calories, Carbohydrate 3.3 g, Cholesterol 69.1 mg, Fat 25.1 g, Fiber 0.7 g, Protein 18.4 g, SaturatedFat 9.4 g, Sodium 649 mg, Sugar 1.8 g

BRAISED BEEF SHORT RIBS WITH RED WINE GRAVY AND SWISS CHARD



BRAISED BEEF SHORT RIBS WITH RED WINE GRAVY AND SWISS CHARD image

Yield 6 servings

Number Of Ingredients 23

SHORT RIBS
6 pounds 3-inch-long meaty beef short ribs
Coarse kosher salt
1/4 cup all purpose flour
1/2 cup olive oil, divided
3 cups chopped onions
3 cups 3/4-inch cubes peeled turnips (about 1 pound)
2 cups chopped peeled carrots (about 8 ounces)
2 cups chopped celery
8 garlic cloves, peeled
1/4 pound sun-dried tomatoes (not packed in oil)
1/4 cup (lightly packed) fresh thyme sprigs
5 large fresh sage sprigs
5 bay leaves
2 cups dry red wine
4 cups low-salt chicken broth
Balsamic vinegar (optional)
SWISS CHARD
1/4 cup olive oil
4 garlic cloves, thinly sliced
2 pounds Swiss chard, center ribs removed, leaves cut crosswise into 1-inch-thick ribbons (about 28 cups)
SPECIAL EQUIPMENT
Food mill

Steps:

  • SHORT RIBS Preheat oven to 350°F. Place ribs on rimmed baking sheet; sprinkle with coarse salt and pepper. Sprinkle flour over; toss to coat. Heat 1/4 cup oil in heavy large wide pot over medium-high heat. Working in batches, cook ribs until browned all over, about 10 minutes per batch. Return to sheet. Wipe out pot. Add remaining 1/4 cup oil to pot. Add onions and next 4 ingredients; cook until tender and slightly browned, stirring often, about 12 minutes. Add sun-dried tomatoes and next 3 ingredients; stir to coat. Return ribs to pot, placing on sides to fit in single layer. Add wine. Simmer until slightly reduced, about 5 minutes. Add broth; cover and bring to simmer. Transfer pot to oven and braise until ribs are tender, about 2 hours. Let stand, covered, at room temperature 15 minutes. Carefully transfer ribs to large bowl, keeping meat attached to bones if possible (some bones may separate from meat). Remove herb sprigs. Pass all braising liquid and vegetables through food mill into large bowl; return to pot. Spoon fat from surface. Season gravy to taste with salt and pepper and a few drops of balsamic vinegar, if desired. Rewarm gravy. Return ribs to gravy; cover and simmer to rewarm, about 5 minutes. DO AHEAD Can be made 1 day ahead. Refrigerate uncovered, until cool, then cover and keep chilled. Rewarm over medium heat until heated through, stirring gently, about 15 minutes. SWISS CHARD Heat oil in large pot over medium-high heat. Add garlic; stir 30 seconds. Add half of chard; toss to wilt, adding water by tablespoonfuls if dry, about 1 minute. Add remaining chard. Toss until wilted but bright green, about 3 minutes. Season to taste with salt and pepper. Divide ribs among plates. Divide chard among plates. Spoon gravy over ribs and serve, passing remaining gravy alongside.

RED-WINE BRAISED BEEF BRISKET WITH HORSERADISH SAUCE AND AUNT RIFKA'S FLYING DISKS



Red-Wine Braised Beef Brisket with Horseradish Sauce and Aunt Rifka's Flying Disks image

My husband Bill has been telling me about his Aunt Rifka and her asbestos hands for as long as we've known each other. He claims there was no pot so hot she couldn't pick it up barehanded. (This amazing ability seems just slightly less amazing to me since I went to cooking school and developed some heat resistance of my own.) He also used to brag about his aunt's delicious flying disks. I always wondered just what they heck they were and decided to find out when I started on this book. Rifka Silverberg Mellen was actually Bill's great aunt - his mother's mother's older sister. She and Uncle Peter lived upstairs from Esther and her folks in Sheepshead Bay in Brooklyn, where the whole family flourished after fleeing Odessa in the first decade of the twentieth century. It turns out that Rifka's flying disks are nothing more exotic than matzo balls formed in silver-dollar-sized disks and served in brisket gravy instead of chicken soup. Contrary to the image called up by their Space Age sobriquet, flying disks are not exactly lighter than air. In truth, they are dense and heavy. It's more accurate (if considerably less glamorous) to call them sinkers, which is what Bill's Aunt Yetta called hers. Whatever. They're scrumptious.

Provided by Food Network

Categories     main-dish

Time 6h25m

Yield 8 servings

Number Of Ingredients 23

1 large head garlic, separated into cloves
1 cup all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 (4 to 5-pound) beef brisket, preferably the 2nd cut (also called the point cut)
2 tablespoons olive oil
2 large onions, thinly sliced
3 cups dry red wine (kosher)
1/4 cup tomato paste
2 dried bay leaves, preferably Turkish
1 teaspoon dried thyme
1 quart chicken stock, preferably homemade
1/2 cup finely grated fresh or drained prepared horseradish
1 tablespoon white wine vinegar
1 cup mayonnaise
1 tablespoon snipped fresh chives
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1/4 cup chicken stock, preferably homemade
4 large eggs, beaten
2 tablespoons pareve margarine, melted
1 teaspoon kosher salt
1 cup matzo meal

Steps:

  • To make the Brisket: preheat the oven to 325 degrees F.
  • Fill a small saucepan with water, and bring to a boil over high heat. Add the garlic, bring back to a boil, and cook rapidly until slightly softened, about 1 minute. Use a slotted spoon to transfer the garlic to a bowl of ice water. Peel when cool enough to handle.
  • Combine the flour, salt, and pepper in a large shallow dish or large platter. Add the brisket and turn to coat on all sides. Shake off the excess. Heat the oil in a large covered casserole or Dutch oven over medium-high heat until almost smoking. Add the brisket and cook, turning often, until well browned, about 6 to 8 minutes per side. Transfer to a plate or platter and pour off all but 2 tablespoons of the fat. Stir in the onions and the peeled garlic. Reduce the heat to medium and cook, stirring often, until golden, about 10 minutes. Pour in the wine and stir to pick up any browned bits on the bottom of the casserole. Stir in the tomato paste and add the bay leaves and thyme. Increase the heat to high and bring to a boil. Cook rapidly, stirring often, until almost all the liquid has evaporated. Pour in the stock and bring back to a boil. Reduce the heat to medium and add the brisket. Cover tightly with a piece of foil, then cover the pot with the lid. Transfer to the lower third of the oven and cook until a fork comes out easily when pierced, 3 to 4 hours.
  • To make the Horseradish Sauce: mix the horseradish, vinegar, mayonnaise, chives, and lemon juice in a small bowl. Stir well to blend and season with salt and pepper. You should have about 1 cup. Keep refrigerated until ready to serve.
  • To make the Disks: whisk the stock, eggs, and margarine together in a small bowl. Stir in the salt and matzo meal to form a soft dough. Cover with plastic wrap and refrigerate until well-chilled, about 1 hour. Bring a large pot of salted water to a boil over high heat. Working with 1 tablespoon of dough at a time, use wet hands to form the dough into disks about 1 1/2 inches wide and 1/2-inch thick. You should have about 18 disks. Drop them into the boiling water and reduce the heat to medium-low. Cover and simmer until the disks are puffy and cooked through, 30 to 35 minutes.
  • Transfer the brisket from the casserole to a cutting surface and cover loosely with foil. Let rest for 15 minutes. Gently skim the surface of the liquid in the casserole with a spoon to remove as much fat as possible. Remove and discard the bay leaves. Add the disks to the cooking liquid and cook on top of the stove over medium heat, covered, until they've turned dark and absorbed some of the sauce, about 10 minutes.
  • Thinly slice the brisket on an angle, cutting against the grain. Arrange the slices on a warmed serving platter or plate and spoon on some of the horseradish cream. Place the disks on the side and ladle on the pan gravy. Serve warm.

BITTMAN'S BEEF BRAISED WITH SWEET WHITE WINE



BITTMAN'S BEEF BRAISED WITH SWEET WHITE WINE image

Categories     Beef     Braise

Yield 4 people

Number Of Ingredients 7

3 tablespoons extra virgin olive oil
2 to 3 pounds beef brisket or boneless beef chuck in one piece.
Salt and black pepper to taste
3 large or 4 medium onions
1 Tbsp minced garlic
2 or 3 medium carrots, cut into chunks [optional]
1 cup sweet white wine

Steps:

  • 1. Put 2 tbsps of oil in large skillet or flameproof casserole w/ lid and place over medium high heat. Add beef and brown well on both sides, about 10 mins. Don't burn. Salt and pepper during. 2. Transfer meat to place, reduce heat to medium. Add remaining oil and vegs to pan, stir once, then cover. Cook for 10 to 15 minutes, stirring once or twice until the onions are browned, dry, and almost sticking to the pan. 3. Uncover, add the wine and stir. Add the meat and cover again. Adjust the heat so the mixture simmers steadily but not violently and cook until meat is tender (this may take as little as 90 minutes or as long as 3 hrs. 4. Transfer meat to cutting board to rest for a few minutes. Taste sauce--should be able to tase the pepper. If the mixture is very thin, boil down as necessary.

PRESSURE-COOKER WINE-BRAISED BEEF SHANKS



Pressure-Cooker Wine-Braised Beef Shanks image

I adapted this from a slow-cooker recipe to one that takes about 2 hours start to finish, using a pressure cooker. Served over egg noodles or rice, it reminds me of Grandma's house. -Helen Nelander, Boulder Creek, California

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

3 beef shanks (14 ounces each)
1 teaspoon salt
1 teaspoon canola oil
1 small onion, chopped
1 medium carrot, chopped
1 medium green pepper, chopped
1 cup dry red wine or beef broth
1 cup beef broth
1 lemon slice
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Sprinkle beef with salt. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches. Press cancel. Return all to pressure cooker. Add onion, carrot, green pepper, wine, broth and lemon. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Press cancel. Remove meat and vegetables from pressure cooker; keep warm. Discard lemon., Skim fat from cooking juices. Select saute setting and adjust for low heat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with beef and vegetables.

Nutrition Facts : Calories 172 calories, Fat 5g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 592mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

WINE-BRAISED BEEF



Wine-Braised Beef image

This is also known as "boeuf en daube a la provencale". You will need cheesecloth to make your "bouquet garni", and you marinate the meat for 10 hours or overnight, turning occasionally. Marinating time is not included in prep and cooking time.From Classic International Recipes, this is best cooked in a very heavy dutch oven, such as Le Creuset.

Provided by breezermom

Categories     Onions

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 22

2 cups Burgundy wine
4 medium carrots, sliced into 1/2 inch pieces
2 medium onions, thinly sliced and separated into rings
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 garlic cloves, halved
2 bay leaves
6 whole black peppercorns
4 whole cloves
3 juniper berries
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/2 teaspoon fennel seed
2 lbs beef stew meat, cut into 1 inch pieces
4 slices bacon
1 (16 ounce) can tomatoes, diced
1 cup beef broth
1/4 cup ripe olives, pitted and sliced
3 tablespoons all-purpose flour
3 tablespoons butter, softened
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Steps:

  • For the marinade, in a mixing bowl combine the burgundy, carrots, onions, red wine vinegar, and olive oil. Make your bouquet garni, using cheesecloth (several thicknesses). Place garlic, bay leaves, peppercorns, cloves, juniper berries, thyme, marjoram, and fennel seed in the center of the square of cheesecloth. Bring the edges together and tie with kitchen string.
  • Place the been in a plastic bag set in a shallow dish. Pour the marinade over the meat; add the bouquet garni. Close the bag. Marinate the meat in the refrigerator for 10 hours or overnight. Turn the bag occasionally.
  • Drain the beef, reserving the marinade, vegetables, and bouquet garni. Pat the beef dry with paper toweling.
  • In a heavy, oven-going Dutch oven cook the bacon until crisp; remove, drain, and crumble. Leave the drippings in the pot. Add the beef to the Dutch oven; brown over medium high heat. Remove the beef and set aside.
  • Cook the reserved onions and carrots in the drippings until the onion is tender but not brown. Add more oil if needed. Drain off the fat. Add the beef, reserved marinade, bouquet garni, and the bacon.
  • Add the undrained tomatoes and beef broth. Bring to boiling. Remove from heat. Cover with a tight fitting lid.
  • Bake in a 350° oven for 1 to 1 1/2 hours.
  • Stir in the black olives; heat through. Remove the meat and vegetables from the wine mixture. Arrange in a serving dish and keep warm. Discard the bouquet garni.
  • Stir the flour, softened butter, salt, and pepper into a smooth paste. Stir the paste into the hot mixture in the Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
  • To serve, pour the wine mixture over the meat and vegetables.

Nutrition Facts : Calories 453, Fat 20.8, SaturatedFat 8.3, Cholesterol 115.7, Sodium 1025.3, Carbohydrate 18.3, Fiber 3.7, Sugar 5.5, Protein 36.2

BRAISED BEEF SHANK WITH WINE AND TARRAGON



Braised Beef Shank with Wine and Tarragon image

Was at the grocery store and beef shanks were on sale, brought it home and this was the result.

Provided by zuklaak

Categories     Main Dish Recipes

Time 5h25m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
2 pounds beef shank
salt and ground black pepper to taste
1 onion, cut into 1/2-inch cubes
2 stalks celery, cut into 1/2-inch cubes
1 cup Marsala wine
1 (14 ounce) can beef broth
water to cover
2 tablespoons dried tarragon

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Season beef shank with salt and pepper. Cook beef shank in the hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.
  • Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. Pour wine over onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  • Return beef shank to onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 the beef shank. Sprinkle tarragon over shank; cover skillet with lid.
  • Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving.

Nutrition Facts : Calories 449.3 calories, Carbohydrate 12.9 g, Cholesterol 79.4 mg, Fat 21.8 g, Fiber 0.9 g, Protein 32.7 g, SaturatedFat 6.7 g, Sodium 449.1 mg, Sugar 6.3 g

SLOW COOKER RED WINE BRAISED BEEF SHORT RIB PASTA



Slow Cooker Red Wine Braised Beef Short Rib Pasta image

Rich and delicious

Provided by barbara lentz

Categories     Beef

Time 10h10m

Number Of Ingredients 13

4 slice bacon
3 lb bone in beef short ribs
salt and pepper
1 large onion diced
8 clove garlic minced
2 c dry red wine
2 c beef broth
2 6 oz cans tomato paste
1 tsp ground allspice
3 bay leaves
1 parmesan rind (optional)
10 oz pasta of choice
freshly grated parmesan and chopped basil for serving

Steps:

  • 1. Cook the bacon in a skillet until crisp. Remove with slotted spoon and set aside. Season the ribs with salt and pepper and sear on all sides in the bacon grease.
  • 2. In the slow cooker. Add the wine, broth, tomato paste, onion, garlic, allspice, bay leaves and season with salt and pepper.
  • 3. Add the bacon and ribs to the slow cooker. Stir to combine everything. Add the Parmesan rind. Cook on low for 8 to 10 hours.
  • 4. Cook the pasta in boiling salted water. Drain. Remove the ribs from the slow cooker and discard the bones. Shred the meat and add back into the slow cooker.
  • 5. Remove the bay leaves and Parmesan rind. Stir the pasta into the sauce. Serve garnished with Parmesan and Basil

Tips:

  • Choose the right cut of beef: chuck roast, short ribs, or brisket are all good options.
  • Brown the beef in a hot pan before braising to develop flavor.
  • Use a good quality red wine for braising. A dry red wine like Cabernet Sauvignon or Merlot will work well.
  • Add plenty of vegetables to the braising liquid for extra flavor and nutrition.
  • Simmer the beef for at least 2 hours, or until it is fall-apart tender.
  • Serve the braised beef over mashed potatoes, rice, or noodles.

Conclusion:

Making a wine-braised beef that is both delicious and tender can be a simple and rewarding process. The combination of red wine, vegetables, and herbs brings out the best in the beef, creating a rich and flavorful braising liquid. Serve over mashed potatoes or rice to soak up all that delicious sauce!

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