Best 8 Red Wine Braised Beef Roast Recipes

RED WINE POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Heat the olive oil in a heavy ovenproof pot (with a lid) over high heat. Salt and pepper both sides of the roast, then sear it for about a minute on one side and a minute on the other side. Remove the meat to a plate.
• Reduce the heat to medium high and add the tomato paste, celery, garlic and onions. Stir it around and cook until the vegetables start to soften and the tomato paste releases its flavor, 2 to 3 minutes. Pour in the glorious wine, then stir and scrape the pot to get up all the browned bits on the bottom. Pour in the broth, then stir in the marmalade.
• Return the meat to the pot and top it all off with the potatoes, carrots, parsnips, rosemary and thyme. Push the veggies and herbs into the liquid, then put the lid on the pot, transfer to the oven and roast until the meat is fork-tender, 3 to 4 hours. (Mmmm. The liquid becomes something magical.)
• Transfer the roast to a serving dish (if it falls apart that's a good sign!) and place the vegetables all around it, then spoon on as much sauce from the pot as you'd like. Total, unmistakable, comfort food.

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.

BRASATO AL BAROLO - BRAISED CHUCK ROAST IN RED WINE

Steps:

• Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves together in a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover stockpot and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered; return to refrigerator to finish marinating, about 6 hours more.
• Transfer chuck roast from marinade to a plate to rest; pat dry thoroughly with paper towels. Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both vegetable mixture and wine.
• Heat olive oil in the stockpot over medium-high heat. Brown chuck roast on all sides, 4 to 6 minutes per side. Reduce heat to medium. Add strained vegetable mixture to stockpot; cook with the chuck roast until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.
• Pour reserved wine back into stockpot; add salt. Reduce heat to medium-low, cover, and simmer without removing cover for 2 hours. Remove cover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from cooking liquid to serving platter; tent with foil to keep warm.
• Return cooking liquid to a boil over medium-high heat; simmer until reduced to sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt; puree mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.

BEEF BRAISED IN RED WINE

Steps:

• Place the meat in a bowl, add the wine and one-half cup of the onions. Cover and refrigerate overnight, but no more than 16 hours.
• The next day, remove the meat from the wine marinade, reserving the marinade. Preheat oven to 350 degrees. Pat the meat dry on paper towels.
• Heat the oil in a heavy three-quart casserole, add the beef and brown it on all sides. Remove the meat from the casserole and add the remaining onions and cook over medium-low heat until tender and lightly browned. Stir in the garlic.
• Add the stock and the reserved marinade. Bring to a simmer, scraping the bottom of the pan. Stir in salt and pepper to taste, the bay leaf and rosemary. Return the meat to the casserole.
• Cover the casserole and place in the oven. Bake for about two hours, until the meat is tender.
• To serve at once, remove the meat from the casserole and slice it. Arrange on a platter. Reheat the sauce and check seasonings. Spoon some of the hot sauce over the meat and pass the rest alongside.
• Alternatively, the meat can be refrigerated overnight in the cooking liquid, and the next day the meat can be sliced and the sauce reheated before serving. Doing this will improve both the flavor and texture of the meat and will also allow the layer of chilled fat on the surface of the liquid to be removed and discarded.

RED WINE-BRAISED CHUCK ROAST

Steps:

• Preheat oven to 325 degrees.
• In a skillet, heat the oil. Season the roast with salt and pepper and sear on all sides over moderately high heat; transfer to a roasting pan.
• Add the wine to the skillet and boil for about 3 minutes, scraping up the browned bits. Add the wine, broth and water to the roasting pan and bring to a boil. Add the onion, garlic, carrots, fennel, and bay leaf. Cover and braise in the oven until the fennel is tender, about 1 hour; transfer the fennel to a baking dish and cover.
• Return the roast to the oven; cook until the roast is tender and an instant read thermometer inserted in the thickest part registers 180 degrees, about 1 hour longer.
• Discard the onion and bay leaf. Transfer roast and carrots to the baking dish with the fennel. Cover and keep warm in the oven. Strain the cooking liquid into a saucepan, pressing to mash the garlic. Boil until reduced to 1 1/2 cups, about 25 minutes. Season with salt and pepper.
• Transfer the roast to a carving board and remove the strings. Cut into 4 thick slices and transfer to plates with the carrots and fennel. Pass the sauce at the table.

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.

BRAISED BEEF IN RED WINE SAUCE

Steps:

• Season beef (lightly if using salted broth).
• Heat oil in large Dutch oven over high heat.
• Add beef and brown on all sides, about 15 minutes.
• Transfer beef to platter; reduce heat to medium.
• Add onion and bacon to pot.
• Sauté until onion is golden, about 8 minutes.
• Mix in tomato paste, bay leaves, cloves and rosemary.
• Add wine.
• Return meat and any juices.
• Cover and simmer 30 minutes, turning meat once.
• M ix stock and tomatoes into sauce.
• Cover and simmer gently until meat is tender, turning occasionally, about 2 hours and 45 minutes.
• Transfer beef to platter.
• Cover with foil to keep warm.
• Strain sauce through fine sieve, pressing on solids.
• Degrease sauce.
• Return sauce to pot.
• Boil until reduced to 2 cups, about 1 hour.
• Add any beef juices from platter.
• Cut beef across grain into 1/3 inch slices (can be prepared 1 day ahead. Rewarm gently before serving).
• Arrange meat slices on a platter lined with pan-fried polenta and spoon sauce over.
• Serve sautéed spinach alongside.

BEEF HEART BRAISED IN WINE

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.