Beef Braised In Sweet White Wine Recipes

BEEF HEART BRAISED IN 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.

WINE-BRAISED BEEF BRISKET

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.

BEEF BRAISED IN 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.

WINE-BRAISED BRISKET

Steps:

• Preheat oven to 300 degrees. Generously season brisket with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high. Sear brisket until browned, 4 to 5 minutes a side; transfer to a plate. Drain fat from pot and discard. Reduce heat to medium; add remaining 2 tablespoons oil, shallots, garlic, and potato starch and cook, stirring, 2 minutes. Stir in wine, scraping up any browned bits from bottom of pot. Add broth, mustard, zest, and thyme; bring to a boil. Add meat and any accumulated juices. Cover and transfer to oven; cook 2 hours, 15 minutes.
• Flip meat over; add vegetables. Cover and continue to cook until everything is very tender, about 45 minutes. (If you're saving it for the next day, let cool, then cover and refrigerate overnight. Reheat, covered, in a 350 degrees oven until warmed through, about 40 minutes.)
• Transfer vegetables to a platter and meat to a cutting board; season with salt. Skim fat from liquid in pot. Stir in lemon juice; season with salt and pepper. Slice brisket against the grain and serve, with vegetables and sauce.