BEEF BRAISED IN RED WINE
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Heat oil in pot over moderately high heat until hot but not smoking.
- Meanwhile, pat meat dry and sprinkle with salt and pepper.
- Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
- Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.
- Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.
BRAISED BEEF HEART
This is by request. Remember beef heart is NOT organ meat. It is the purest cut of muscle, just like your steaks, except there is very little fat, no gristle and it doesn't have a definite grain, which means it is tender no matter which way you cut it. The gravy is to die for, it is so flavourful.
Provided by momthecook 2
Categories Beef Organ Meats
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Trim any fat off the heart. Use a pair of kitchen scissors to cut off any large pieces of the connective tissue around the top of the meat.
- Roll into a roast form and tie with string.
- Brown in the oil on all sides.
- Put in a dutch oven and add the onion, cut into about 8 pieces, and all the other ingredients, except the bread crumbs.
- Bring to a boil, reduce heat and simmer for 4 hours, turning every hour.
- After 2 hours, add the bread crumbs.
- When done, remove heart and use an immersion blender or regular blender to smooth the gravy. If desired, you can thicken the gravy some more with a water and flour mixture, bringing it to the boil.
- Slice the heart lengthwise into 1/4" slices.
Nutrition Facts : Calories 339.3, Fat 14, SaturatedFat 3.9, Cholesterol 281.3, Sodium 400.7, Carbohydrate 8.9, Fiber 0.7, Sugar 1.5, Protein 41.7
BRAISED BEEF IN RED WINE
A hearty classic that tastes even better when made a day or two in advance
Provided by Raymond Blanc
Categories Dinner, Main course
Time P1DT6h
Number Of Ingredients 14
Steps:
- A day ahead, marinate the beef. Bring the wine to the boil in a large saucepan, then boil until reduced by a third to remove the alcohol (takes about 8-10 mins). Leave to cool for about 1 hr. Mix the beef steaks, carrots, celery, baby onions, garlic, crushed peppercorns and bouquet garni together in 1 or 2 large bowls, then pour the cooled red wine over them. Cover with cling film, put in the fridge and leave to marinate for 24 hrs.
- The next day, place a large colander over a large bowl and tip in the beef mixture to drain off the marinade. Leave for at least 1 hr to remove excess liquid.
- Heat oven to 200C/180C fan/gas 6. Sprinkle the flour on a baking sheet and cook for 8-10 mins until it has turned pale brown. Set aside. Reduce oven to 150C/130C fan/gas 2.
- Separate the beef, vegetables and herbs and pat dry with kitchen paper. Reserve the marinade liquid. Season the beef with 4 pinches of salt. In a large, heavy-based casserole over a high heat, warm the clarified butter, then colour the beef steaks in it for 5-7 mins on each side - in batches if necessary. (To clarify butter, warm it gently in a small pan. The white milk solids will sink to the bottom, then you can carefully pour off the clear, clarified butter.) With a slotted spoon, transfer the beef to a plate and set aside. Add the drained vegetables to the casserole. Lower the heat to medium-high and cook for 5 mins until lightly coloured, stirring occasionally.
- Tip the toasted flour into the casserole and stir for a few secs. Pour in the marinade wine little by little, stirring constantly to incorporate it into the flour and until the sauce is smooth and slightly thickened. Add the beef and herbs, bring the sauce to the boil and skim if necessary. Cover with a lid and cook in the oven for 3 hrs.
- To finish the sauce, place a colander (big enough to hold the meat and veg) over a large saucepan and drain off the cooking liquor from the casserole. Put the saucepan on a high heat and boil until the sauce has reduced by about half to make a lightly coating sauce. Skim if necessary. Taste the sauce. Do not add any salt as you will be adding the smoked ham or lardons later. Return the beef and vegetables to the casserole, then pour over the sauce (discarding the herbs).
- For the garnish, heat the butter over a high heat in a large non-stick frying pan, then fry the mushrooms until lightly caramelised, adding a little more butter if necessary. Season to taste. Mix into the beef with the finely sliced ham or freshly fried lardons. Heat through, sprinkle with the parsley and serve piping hot.
Nutrition Facts : Calories 894 calories, Fat 51 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 78 grams protein, Sodium 1.88 milligram of sodium
BEEF HEART BRAISED IN WINE
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 Allrecipes Member
Categories Everyday Cooking
Time 1h10m
Yield 7
Number Of Ingredients 10
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
More about "beef heart braised in wine recipes"
RED WINE BRAISED BEEF | RICARDO
From ricardocuisine.com
5/5 (151)Category Main DishesServings 6Total Time 4 hrs 25 mins
- 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.
BRAISED BEEF SHORT RIBS IN RED WINE SAUCE | RECIPETIN …
From recipetineats.com
10 BEST BEEF HEART RECIPES | YUMMLY
From yummly.com
BEEF HEART BRAISED IN WINE RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
SLOW BRAISED BEEF SHORT RIBS : RECIPES : COOKING CHANNEL RECIPE ...
From cookingchanneltv.cel30.sni.foodnetwork.com
BRAISED BEEF AND RED CHILES RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
32+ BEEF SOUP RECIPES RECIPES - RECIPEZAZZ.COM
From recipezazz.com
WINE BRAISED BEEF WITH MUSHROOMS | THE MODERN PROPER
From themodernproper.com
BRAISED BEEF SHORT RIBS (WITHOUT RED WINE) - NKECHI AJAEROH
From nkechiajaeroh.com
DINNER PARTY RECIPE: BRAISED SHREDDED BEEF IN TOMATOES & RED …
From thekitchn.com
BRAISED BEEF - AMANDA'S COOKIN' - BEEF
From amandascookin.com
BEEF HEART BRAISED IN WINE RECIPE PHOTOS - ALLRECIPES.COM
From allrecipes.com
TUSCAN SLOW COOKED BRAISED BEEF IN WINE SAUCE
From hwcmagazine.com
HOW TO COOK BEEF HEART (RECIPES AND METHODS) - US …
From discover.grasslandbeef.com
BRAISED BEEF (WITH RED WINE) - THE GOURMET BON VIVANT
From thegourmetbonvivant.com
BEEF SHORT RIBS RECIPE | PERFECT FALL-OFF-THE-BONE MEAT
From thebigmansworld.com
BEEF HEART BRAISED IN WINE - REVIEW BY MUSCLEMAN
From allrecipes.com
INSTANT POT BEEF BOURGUIGNON (RED WINE BRAISED BEEF STEW)
From instantpoteats.com
BRAISED BEEF RECIPE (WITH RED WINE) | KITCHN
From thekitchn.com
RED WINE-BRAISED BEEF SHANKS WITH MUSHROOMS AND BASIL-MASHED …
From foodnetwork.cel30.sni.foodnetwork.com
RED WINE BRAISED BEEF RECIPE | FOODAL
From foodal.com
ALEX LOH ON INSTAGRAM: "THE KITCHEN IS THE HEART OF THE HOME,
From instagram.com
CLASSIC BRAISED BEEF RECIPE
From allrecipes.com
BRAISED BEEF SHANKS RECIPE | COOKING CHANNEL
From cookingchanneltv.cel29.sni.foodnetwork.com
BRAISED BEEF HEART RECIPE (SLOW COOK) - PRIMAL EDGE HEALTH
From primaledgehealth.com
SLOW BRAISED BEEF SHORT RIBS RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
BEEF HEART BRAISED IN WINE - REVIEW BY AGNIESZKA - ALLRECIPES
From allrecipes.com
BEEF AND RED WINE PIE WITH CHEESY POTATO TOP RECIPE | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love