Instruction Make Perfect Red Wine Braised Beef

Red Wine Braised Beef. Of all the possible ways to cook beef, my absolute favorite is braising. Without a doubt, I love to braise. It makes everything tender, delicious, and it's low maintenance.

There is just something about braising beef that makes it so amazing. Later this week I will share a tomato braised beef, but today I wanted to share this red wine braised beef. And it was not braised by just any Preparation. You can have Red Wine Braised Beef using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Red Wine Braised Beef

1. Prepare 3 lb of Boneless beef blade roast.
2. It's 1/4 cup of olive oil.
3. It's 3 of shallots.
4. You need 2 tsp of Juniper berries, crushed.
5. You need 1/2 tsp of cracked black pepper.
6. Prepare 1/4 tsp of ground nutmeg.
7. Prepare 2 tbsp of AP flour.
8. You need 2 cup of Dry Red Wine.
9. You need 2 cup of veal or beef stock.
10. Prepare 1 tbsp of ketchup.
11. Prepare 4 large of carrots, diced.
12. It's 1/4 lb of pancetta, diced.
13. You need 1 tbsp of honey.
14. It's 1 of salt and pepper, to taste.

Heat oil in pot over moderately high heat until hot but not smoking. Heat the oil in a large Dutch oven over medium-high heat. Sprinkle the short ribs with the salt and pepper and sear in the hot oil on all sides until well. Add the stock and bring to a boil.

Red Wine Braised Beef step by step

1. With the rack in the middle position, preheat the oven to 180 °C (350 °F)..
2. In a large ovenproof skillet, brown meat in half the oil. Season with salt and pepper on both sides. Set meat on a plate. In the same skillet, soften shallots with spices in remaining oil (30 ml/2 tablespoons). Sprinkle with flour and mix well. Deglaze with wine. Bring to a boil, whisking constantly..
3. Return meat to the skillet. Add half the veal stock and ketchup. Bring to a boil. Cover and roast in the oven for 3 hours. Turn meat over three or four times during cooking and baste with remaining veal stock..
4. Add carrots and pancetta around roast. Continue cooking, always covered, for about 1 hour or until meat is fork tender and vegetables are cooked..
5. 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..
6. Serve meat with toppings and drizzle with sauce. Serve with barley..
7. For perfectly braised meat, don’t completely submerge meat in liquid. Instead, add liquid halfway up meat for a tastier and more concentrated sauce..

Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. This red wine braised beef is a little more work than your basic pot roast but well worth it. This was a lovely meal and would be great for a dinner party. Heat a large enameled cast-iron Dutch oven over medium heat. In a large ovenproof skillet, brown meat in half the oil.