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"Healthy Planet & Green Life"
Beef braised in red wine
2000 g beef, cut in 2cm thick steakss
1500 ml red wine
3 pcs carrots, raw, cut in 2cm thick rounds
3 pcs shallots, chopped
1 pcs celery stalk, chopped
6 sprig thyme, fresh
3 sprig parsley, fresh
9 clove garlic, peeled, whole
3 tbsp flour
3 tbsp butter, unsalted
2 tsp black peppercorns, crushed
4 pcs bay leaves, whole
On the day before preparing, marinade the beef; bring the wine to a boil in a large saucepan, then boil until reduced by a third to remove the alcohol, approximately for 10 minutes.
Leave to cool for about 1 hour.
Mix the beef steaks, carrots, celery, shallots, garlic, and crushed peppercorns 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 hours.
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 hour to remove excess liquid.
Heat oven to 200°C.
Sprinkle the flour on a baking sheet and cook for 8-10 mins until it has turned pale brown. Set aside and reduce oven to 150°C.
Separate the beef, vegetables, and herbs then pat dry with kitchen paper and reserve the marinade liquid.
Season the beef with 4 pinches of salt.
In a large, heavy-based casserole over high heat, warm the butter, then colour the beef steaks in it for 5-7 mins on each side.
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 seconds.
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 a boil and skim if necessary.
Cover with a lid and cook in the oven for 3 hours.
To finish the sauce, place a colander over a large saucepan then drain off the cooking liquid from the casserole.
Place the saucepan on a high heat then boil until the sauce has reduced by about half to make a light coating sauce. Skim if necessary and season to taste.
Return the beef and vegetables to the casserole, then pour over the sauce, discarding the herbs.
Serve while still hot.
Low in sodium
Very low in sugar
Very high in iron
High in niacin
High in phosphorus
Very high in selenium
Very high in vitamin B6
Very high in vitamin B12
Very high in zinc
General (in 1 portion)
Healthy planet and green life
This is my life
Little things around the house
What is Sophie's World?
Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: