Braised Beef Joint In Red Wine

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In a small bowl mix the flour into 2 tbsp of the wine to form a paste then set aside.

Braised beef joint in red wine. Season the beef generously with salt and pepper then fry in 2 3 batches until browned all over. 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. Heat a glug of oil in the casserole over a high heat.

Gather all of the ingredients together. Add the stock worcestershire sauce and dried herbs along with the reserved beef bacon and vegetables. Bringing the marinade to a boil before pouring it over.

Apart from the beefsteak itself the main ingredients for this braised beef rump in red wine recipe are mushrooms carrots shallots red wine beef stock mixed herbs and thyme. 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. 1kg topside of beef 1 garlic clove 2 bay leaves 2 sprigs rosemary 8 black peppercorns 1 large onion finely chopped 3 carrots finely chopped 2 celery stalks finely chopped 1 bottle red wine 6 tbsp extra virgin olive oil salt to taste.

This red wine braised beef is a little more work than your basic pot roast but well worth it. Transfer beef from marinade to a plate to rest. Ok with that cleared up let s make this braised rump or sirloin steak in red wine 1.

Leave to cool for about 1 hr. My recipe contains nearly a whole bottle along with a little soy sauce vinegar garlic onions and carrots. Braised beef in red wine episode 111.

Pour the remaining wine into the casserole letting it bubble gently for 2 mins as you stir in any bits stuck to the bottom of the pan. Brown beef on all sides 4 to 6 minutes per side. Heat oil in pot over moderately high heat until hot but not smoking.

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