Bittmans Beef Braised With Sweet White Wine Recipes

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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.

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