BEEF REDUCTION
Steps:
- Preheat oven to 450°F. Brush heavy large roasting pan with olive oil. Place shank pieces in prepared pan; scatter carrots and onion around shanks. Roast until meat is brown, about 25 minutes. Transfer beef and vegetables to heavy large saucepan. Place roasting pan over medium heat. Add brandy and stir 1 minute, scraping up browned bits, then add to beef and vegetables. Add 4 cups water, beef broth, and thyme sprigs. Bring to boil, reduce heat to medium, and simmer until liquid is reduced to 2 cups, about 2 1/2 hours.
- Strain broth. Chill uncovered until cool, then cover and keep chilled. Remove fat from surface. DO AHEAD:Can be made 4 days ahead. Keep chilled.
RED WINE SAUCE REDUCTION RECIPE FOR BEEF
This red wine sauce reduction recipe is a must-have with beef, even if you are not a red wine drinker. The sauce's flavour enhances the flavour of the meat, and the combination is just divine.
Provided by Kylie
Categories Gravy and Sauces
Number Of Ingredients 5
Steps:
- Set 30 grams of butter aside to soften.
- Pour the red wine and the beef stock into the 3.5-litre pot, place on the stove and bring to a boil. Once boiling, reduce the heat to halfway between high and medium-high and allow it to bubble away. Refer to Note 1. It will take 1 hour from the time you turn on the stove. Refer to Note 2.
- Add the flour to the butter you left out and create a paste by mixing well. Do this about 50 minutes into the cook.
- Once the hour is up, leave the pot on the stove, add 2 teaspoons of the paste and the brown sugar to the liquid and whisk until fully combined and the liquid is just slightly starting to thicken. Refer to Note 3.
- Then remove the pot from the heat and allow it to cool slightly before adding the other 30 grams of butter. Whisk well until all the butter is melted. The sauce will start to thicken more as well and become glossy.
- Pour the sauce through a sieve into a bowl, serve straight away or cover and place in the fridge until needed. Refer to Storaging Tips.
Nutrition Facts : Calories 1265 kcal, Carbohydrate 52 g, Protein 17 g, Fat 49 g, SaturatedFat 31 g, TransFat 2 g, Cholesterol 129 mg, Sodium 1548 mg, Fiber 1 g, Sugar 25 g, UnsaturatedFat 15 g, ServingSize 1 serving
RED WINE REDUCTION SAUCE
After going to one of my favorite steak houses and having a similar sauce, I needed to learn how to make it; it's delish! You gotta try it.
Provided by Desiree.Christian
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
- Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
- Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 4.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 221.8 mg, Sugar 0.8 g
BASIC REDUCTION SAUCE
Here is the basic recipe for a reduction sauce, the easiest, most malleable sauce a cook can make. It's followed by a variation for those who want a thicker, more traditional gravy, and a few ideas for jazzing it up. The basic recipe can be doubled or tripled, something to consider for larger feasts.
Provided by Mark Bittman
Categories quick, condiments, roasts
Time 15m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Remove the roast and pour off all but 1 or 2 tablespoons of the cooking fat (if there are nonfatty juices in the skillet or roasting pan, leave them there). Place the roasting pan over high heat. (Use two burners if the pan is large.) Add the shallot and cook, stirring, until it softens, about 1 minute.
- Add the liquid and cook, stirring and scraping to loosen the brown bits at the bottom of the pan. Allow the liquid to boil for about 5 minutes, or until about a third of it evaporates. (This is a good time to carve the meat; the boiling liquid needs only occasional stirring.)
- Turn the heat to medium-low and add the butter or oil, a little at a time, stirring well after each addition. Taste and season if necessary with salt and pepper, then serve with the meat.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 432 milligrams, Sugar 3 grams
MEDALLIONS OF BEEF TENDERLOIN WITH CABERNET REDUCTION
Make and share this Medallions of Beef Tenderloin With Cabernet Reduction recipe from Food.com.
Provided by Doesnt Do Dishes
Categories Meat
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500°F.
- Combine the salt, pepper, and garlic powder in a zip closure bag.
- Very lightly oil the tenderloin with olive oil.
- Sprinkle the mixture liberally over all sides of the tenderloin and press into the meat.
- Heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat.
- Sear the tenderloin for a minute or so on all sides.
- Add ¼ cup of beef broth to the skillet (to prevent smoking in the oven and keep meat moist) and the sprig of rosemary.
- Transfer skillet to preheated oven and roast tenderloin for about 8 - 10 minutes.
- Remove skillet from oven; transfer tenderloin to a cutting board, cover with aluminum foil and allow meat to rest. You can prepare up to this point and hold the meat under the foil for at least 30 - 45 minutes.
- Do not wash skillet or discard the roasting juices and bits. With skillet still hot, add the chopped shallot and cook for a minute or so. Add ½ cup beef broth to the skillet, scraping all the caramelized juices and bits with a spoon.
- Add the Cabernet Sauvignon and bring to a boil to reduce the volume of the sauce by about half.
- If holding the final preparation, stop at this point, cover skillet, and turn heat off.
- Just before serving, slice the tenderloin into ¾" to 1" medallions.
- Return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper. Remove the rosemary sprig.
- Return the medallions to the hot pan and gently warm them in the sauce for 30 seconds to 1 minute on each side for medium rare or a bit longer until desired temperature.
- Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.
Nutrition Facts : Calories 169.7, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 2407.5, Carbohydrate 6.1, Fiber 0.9, Sugar 0.1, Protein 1
BEEF REDUCTION SAUCE
This is best made from a variety of bones: knuckles add body from cartilage and tendons, shanks, and neck bones add meaty flavor (the meat from shanks can be cut off and used as the meat to brown). Don't skimp on either meat or bones. They both add specific flavors and qualities that the sauce needs.
Yield makes about 1 cup
Number Of Ingredients 14
Steps:
- Arrange on a heavy-duty baking sheet or in a roasting pan: 3 pounds beef bones, preferably a mixture of meaty bones and knuckles.
- Roast in a 400°F oven until quite brown, about 40 to 50 minutes. While the bones are roasting, put a heavy stockpot over medium heat. When hot, add: 2 tablespoons olive oil, 1/2 pound beef, such as shank, shin, or chuck, cut into 1-inch pieces.
- Brown the meat well, stirring now and then. When well browned, pour off most of the fat and add: 1 carrot, peeled and cut into large pieces, 1 onion, peeled and cut into large pieces, 1 celery stalk, cut into large pieces, A pinch of salt.
- Cook, stirring now and then, until the vegetables are wilted. Be sure to not let the bottom of the pan burn. Add: 1/4 teaspoon black peppercorns, 1 whole clove, 2 allspice berries, 3 thyme sprigs, A few parsley stems, 1 cup dry red wine.
- Stir well, scraping up any brown bits clinging to the bottom of the pan. Cook the wine until it has reduced significantly. Add the browned bones and: 5 cups chicken or beef broth.
- Bring the liquid to a boil, reduce to a simmer, and skim any foam that has collected on the surface. Pour off the fat from the pan the bones were browned in. If there are any brown bits sticking to it, add a bit of broth from the pot, scrape them up, and tip the liquid back into the pot. Cook, at a simmer, for 3 to 4 hours. Strain, pressing well on the meat and vegetables to extract all the juices. Skim off any fat and pour into a shallow pan to reduce. Cook at a rapid boil until reduced to 1 cup. Season with salt to taste.
- Use white wine instead of red.
- Use 3 pounds lamb bones (1 pound of which is meaty neck bone) and 1/4 pound lamb meat instead of beef bones and meat.
- Use 3 pounds pork bones and 1/2 pound pork meat instead of beef.
- Use 1 chicken carcass and 2 or 3 whole legs instead of beef bones and meat. Chop up the carcass before browning for maximum flavor extraction.
- Instead of beef, use 1 duck carcass and about 1/2 pound meaty duck scraps such as tenderloins or legs. Chop up the carcass before browning.
BRAISED SHORT RIBS WITH A RED WINE REDUCTION
We found this recipe in a magazine when we stayed in St. Marteen. It is from the executive chef of a restaurant named Tempation (excellent!).
Provided by Chef Art
Categories Meat
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 300.
- Season short ribs with salt and pepper.
- Place a large stock pot over HIGH heat. When hot, add the olive oil.
- Sear the short ribs on all sides until dark brown (about 2 minutes per side).
- Once brown, remove and place in a braising pan or dutch oven.
- Discard the oil, add fresh oil, and then saute all vegetables until brown. Add tomato paste and red wine, scraping up all bits of the pan.
- Pour the vegetable mixture over the short ribs. Add rosemary and thyme. Add beef broth until ribs are completely submerged.
- Cover with a tight fitting lid or aluminum foil and place in the preheated oven. Braising time is between 3-4 hours.
- Once the short ribs are tender, remove from the liquid and set them aside on a plate (cover with foil).
- Strain the braising liquid and allow to sit and cool for 30 minutes to allow the fat to rise to the top.
- Skim the fat off the top using a ladle and discard.
- Place the remaining liquid in a sauce pan, add honey and balsamic vinegar, and reduce by half over MEDIUM-HIGH heat. To thicken, mix flour and cold water to create a slurry, then slowly whisk into sauce until desired consistency is reached.
- If necessary, reheat the short ribs in the sauce in the oven until hot. Serve.
REDUCED BEEF STOCK
Emeril Lagasse's flavorful homemade beef stock is used in his port wine reduction sauce, which tops the Pan-Roasted Filet Mignons from his book "From Emeril's Kitchens."
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 6 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Place bones in a large roasting pan; add oil and toss to coat. Transfer to oven and roast, turning occasionally, until golden brown, about 1 hour.
- Spread onions, carrots, celery, and garlic over the bones. Spread tomato paste over vegetables and return to oven; roast for 45 minutes more.
- Remove from oven and transfer bones and vegetables to a large stockpot; drain and discard fat from roasting pan, reserving juices in roasting pan. Add 24 cups water to stockpot, along with bay leaves, thyme, salt, and peppercorns. Bring to a boil over medium-high heat.
- Meanwhile, place the roasting pan over two burners set to medium-high heat. Add wine to pan to deglaze and stir, scraping up any browned bits on bottom of pan; transfer liquid to stockpot and return to a boil. Reduce heat to low and simmer, uncovered, for 8 hours, skimming occasionally to remove any foam on the surface of stock.
- Set a fine mesh strainer over a large pot. Remove bones from stockpot and discard. Ladle stock through the strainer and into the pot. Bring to a boil over medium-high heat and cook, uncovered, until reduced to 6 cups, about 1 hour. Let cool completely, cover, and refrigerate overnight. Remove any congealed fat from surface of stock.
BEEF TENDERLOIN WITH ROSEMARY-BALSAMIC REDUCTION
Beef tenderloin just gets better when topped with flavorful sauce. Wonderful dinner ready within an hour
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Adjust oven rack to the middle position. Heat oven to 450°F.
- Rub beef with 2 tablespoons oil and sprinkle with salt. Heat 12-inch ovenproof skillet over high heat until hot. Add beef and sear on all sides until well browned.
- Place skillet in oven and roast beef 15 minutes. (If you don't have an ovenproof skillet, place beef in shallow roasting pan.) Remove from oven and flip beef. Roast 10 to 15 minutes longer or until meat thermometer inserted in center reads 135°F. Remove beef from skillet and place on warm platter. Cover tightly with foil (temperature will rise to 145°F for medium-rare).
- Place skillet (or roasting pan) over medium-high heat. Add 1 tablespoon oil and the shallots. Cook 1 to 2 minutes, stirring occasionally, until shallots brown slightly.
- Increase heat to high and add wine and vinegar. Heat to boiling. Boil uncovered 5 minutes, stirring occasionally, until reduced so about 1/4 cup liquid remains. Scrape up any browned bits from bottom of skillet, then add broth, cranberries and rosemary. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until slightly thickened. Remove from heat and remove and discard rosemary sprig. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted.
- To serve, cut beef into 1 1/2-inch slices. Divide sauce among serving plates and layer slices of beef on top.
Nutrition Facts : Calories 420, Carbohydrate 7 g, Cholesterol 120 mg, Fat 1, Fiber 0 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 5 g, TransFat 1 g
More about "beef reduction recipes"
BEEF REDUCTION RECIPE | BON APPéTIT
From bonappetit.com
Servings 2
- Preheat oven to 450°F. Brush heavy large roasting pan with olive oil. Place shank pieces in prepared pan; scatter carrots and onion around shanks. Roast until meat is brown, about 25 minutes. Transfer beef and vegetables to heavy large saucepan. Place roasting pan over medium heat. Add brandy and stir 1 minute, scraping up browned bits, then add to beef and vegetables. Add 4 cups water, beef broth, and thyme sprigs. Bring to boil, reduce heat to medium, and simmer until liquid is reduced to 2 cups, about 2 1/2 hours.
- Strain broth. Chill uncovered until cool, then cover and keep chilled. Remove fat from surface. DO AHEAD Can be made 4 days ahead. Keep chilled.
HOW TO MAKE A RED WINE REDUCTION FOR STEAK: 9 STEPS
From wikihow.com
BEEF RED WINE REDUCTION SAUCE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BEEF REDUCTION RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
40 EASY BEEF RECIPES READY IN 30 MINUTES | TASTE OF HOME
From tasteofhome.com
SLOW COOKER CORNED BEEF WITH GUINNESS REDUCTION - SWIRLS ...
From swirlsofflavor.com
BEEF TENDERLOIN WITH RED WINE REDUCTION RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE RESTAURANT QUALITY REDUCTION SAUCES AT HOME
From reluctantgourmet.com
10 TASTY WAYS TO PREPARE BEEF TIPS | ALLRECIPES
From allrecipes.com
FLANK STEAK WITH SOY LIME REDUCTION | HEART AND STROKE ...
From heartandstroke.ca
OVEN-COOKED BRISKET WITH WORCESTERSHIRE & BALSAMIC REDUCTION
From irenamacri.com
BALSAMIC REDUCTION SAUCE - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BEEF REDUCTION RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEEF RED WINE REDUCTION SAUCE - THERESCIPES.INFO
From therecipes.info
19 DELICIOUS LEFTOVER ROAST BEEF RECIPES – THE KITCHEN ...
From thekitchencommunity.org
BEEF REDUCTION RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOLIDAY ROAST BEEF WITH RED WINE REDUCTION SAUCE
From certifiedangusbeef.com
BALSAMIC REDUCTION SAUCE | BEEF LOVING TEXANS
From beeflovingtexans.com
BEEF REDUCTION SAUCE - PLAIN.RECIPES
From plain.recipes
BEEF REDUCTION RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BEEF TENDERLOIN WITH SHALLOT AND RED WINE REDUCTION ...
From williams-sonoma.com
MEDALLIONS OF BEEF WITH RED WINE REDUCTION - FRUGAL HAUSFRAU
From frugalhausfrau.com
10 BEST ONION REDUCTION RECIPES | YUMMLY
From yummly.com
HOW TO MAKE A SIMPLE REDUCTION SAUCE FOR ALL YOUR FAVORITE ...
From reluctantgourmet.com
BEEF ROAST WITH BALSAMIC REDUCTION ... - YOUR RECIPE BLOG
From yourrecipeblog.com
RED WINE REDUCTION SAUCE FOR STEAK - BEST BEEF RECIPES
From bestbeefrecipes.com
RED WINE BEEF STOCK REDUCTION - THERESCIPES.INFO
From therecipes.info
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON A CHEF
From onceuponachef.com
BASIC RED WINE REDUCTION SAUCE RECIPE - FOOD REPUBLIC
From foodrepublic.com
RED WINE REDUCTION FOR BEEF TENDERLOIN | SIMPLE AWESOME ...
From simpleawesomecooking.com
BEEF REDUCTION SAUCE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HOW TO MAKE RECIPES USING LESS MEAT
From thespruceeats.com
HOW TO COOK BEEF TONGUE STEP BY STEP | PLUS TWO RECIPES
From cookingtoentertain.com
RED WINE REDUCTION SAUCE - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love