Beef In Red Wine Brandy Recipes

BEEF IN RED WINE WITH MELTING ONIONS

Steps:

• Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
• Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
• Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
• After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat - if it's tender, remove from the oven. If it's still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.

BEEF IN RED WINE & BRANDY

Steps:

• Preheat oven to 350 degrees.
• Place all ingredients (except mushrooms and brandy) in a 3 quart csserole.
• Cover tightly.
• Bake for 3 hours and 30 minutes.
• Stir in mushrooms and brandy.
• Cover again and bake 30 minutes longer.
• Serve over rice or noodles.

BEEF IN RED WINE

Steps:

• Rub salt and pepper over beef.
• Mix together all marinade ingredients in glass or ceramic bowl large enough to accommodate the beef. Add the beef and coat on all sides with the marinade, cover, and refrigerate 12 to 24 hours, turning the beef occasionally.
• Remove beef from marinade and pat dry with paper towels. Strain and reserve marinade.
• Heat oil in large Dutch oven.
• Add bacon; cook until transparent.
• Add beef and brown on all sides.
• Drain off fat.
• Pour warm brandy over beef and ignite; allow flames to die down.
• Add remaining braising ingredients; cover pan.
• Bake in 350 degree F oven for 3 hours, occasionally basting with reserved marinade.
• While meat is roasting, prepare vegetables.
• During the last hour of braising, add onions and carrots to Dutch oven.
• When meat and vegetables are tender, remove from oven and place on preheated platter.
• Surround with onions and carrots. Garnish with parsley and keep warm.
• Strain sauce through a sieve, skimming off any fat.
• Make a medium to dark roux with the flour and butter.
• Thicken pan sauce with all or part of the roux.
• Stir and heat to boiling 1 to 2 minutes.
• Add Madeira and cognac. Adjust seasonings.
• Spoon some sauce over meat; serve remaining sauce on the side.

BEEF IN RED WINE

Steps:

• Place beef in crockpot.
• Combine soup mix, wine/water and mustard.
• Pour over beef.
• Cover and cook for 6 - 8 hours or until tender, adding frozen vegetables 1 hour before cooking is complete.
• Add sufficient water (if required) to achieve desired consistency approximately 1 hour before dish is cooked.

CLASSIC FRENCH BEEF BOURGUIGNON

Steps:

• Step 1 - About 2 hours before cooking, pat the beef cubes dry with paper towels and season them well with salt and black pepper. Let rest to near room temperature.
• Step 2 - On the stove top over medium-high heat, melt 2 tablespoons of butter in a Dutch-oven. Add the bacon strips and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the Dutch-Oven.
• Pre-heat your oven to 325°F ( 163°C) with a rack in the middle.
• Step 3 - Working in batches, add the beef cubes to the Dutch-oven and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won't brown properly. It should take about 3 to 4 batches to brown 2 ½ lbs of beef. Transfer the browned beef to a separate bowl or plate.
• Step 4 - Melt 2 tablespoons of butter in the Dutch-oven and add the garlic, carrots, pearl onions, thyme and bay leaves. Cook for 6-7 minutes, until the onions are glistening.
• Step 5 - Add the beef and bacon back in the Dutch-oven. Add the tomato paste and sprinkle with the flour. Stir all the ingredients until no dry flour is visible. Pour in the red wine, brandy and beef stock so the meat is barely covered. Bring to a simmer, cover with a lid and cook for 1 hour 30 minutes in the oven.
• While the stew cooks in the oven - Melt 2 tablespoons of butter in a large frying pan over medium heat. Add the mushrooms, season to taste with salt and black pepper, and cook for about 10 minutes, until the mushrooms are cooked and lightly browned.
• Take the Beef Bourguignon out of the oven and stir in the mushrooms. Return the pot to the oven for 30 more minutes. Take the Beef Bourguignon out of the oven, adjust seasoning if needed (salt, pepper). Let the Beef Bourguignon sit for 15 minutes before serving.

BRAISED BEEF IN RED WINE

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.

BEEF POT ROAST WITH BRANDY

Steps:

• Heat a large skillet with cover over high heat.
• Add olive oil and just as the oil begins to smoke add the roast to the pan and brown on all sides, seasoning with salt and pepper.
• Add the onions, carrots and celery to skillet and stir to coat in oil; let vegetables cook for 3 minutes.
• Add the brandy and the beef stock and bring mixture to boil; add the thyme and bay leaf; cover.
• Reduce heat to simmer and cook for 2 hours; add the mushrooms and potatoes and cook for another 45 minutes.
• Remove the beef from pan and let it rest on cutting board, tented with foil; with a slotted spoon remove the vegetables and place in a serving bowl; increase the heat and reduce the sauce to desired consistency; if you want a thicker gravy cook 1 tbsp butter and 1 tbsp flour together in a small saucepan.
• Pour the liquid from the skillet into saucepan and whisk vigoroulsy; season with salt and pepper to taste.
• Slice the pot roast and serve with vegetables.
• Pour the sauce over the top or serve separately.