Braised Onions With Red Wine Thyme And Pancetta Recipes

CIPOLLINI ONIONS BRAISED IN RED WINE

Steps:

• In a large straight-sided saute pan over medium-high heat, melt butter and add onions. Season, to taste, with salt and pepper. Saute until nicely browned then add the wine and vinegar. Bring to a boil, cover, reduce heat and simmer until onions are completely cooked through and tender, about 15 minutes. Remove lid, turn heat up and let the liquid reduce and thicken until it forms a glaze and coats the onions well.

BRAISED ONIONS WITH RED WINE, THYME, AND PANCETTA

Steps:

• Heat oven to 400 degrees.
• Heat oil in medium oven-proof skillet over medium heat. Add pancetta (or bacon) cook until crisp, about 4 minutes. Add garlic; sauté until fragrant, about 1 minute. Add celery and carrot; sauté to soften slightly, about 2 minutes.
• Increase heat to high. Add onions; sauté until spotty brown, being careful not to burn other ingredients, about 2 minutes.
• Add wine; cook to reduce slightly, about 30 seconds. Add herbs and stock; bring to simmer.
• Cover skillet and braise vegetables in oven 10 minutes. Uncover skillet and continue to braise vegetables until onions are soft but not mushy, about 10 minutes longer. Season to taste with salt and pepper.

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 RED ONIONS

Steps:

• Cut the onions in half through the root then into slices cutting through the root again.
• Put them into a pan with the oil and cook gently for 7 minutes stirring occasionally, until they start to soften.
• Pour in the wine add the fennel seeds sugar salt and pepper.
• Partially cover with a lid and cook gently for approx 10 minutes.
• They should be tender and most of the liquid evaporated.
• Serve hot.

BRAISED BEEF AND ONIONS

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
• Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
• Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.
• note:.
• Beef can be braised 2 days ahead. Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350°F oven 30 to 40 minutes.