RED WINE POT ROAST
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h25m
Yield 12 servings
Number Of Ingredients 15
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.
ROAST BEEF WITH RED WINE & BANANA SHALLOTS
Succulent roast topside of beef, made especially irresistible with a mustard crust, piquant shallots and red wine enriched gravy
Provided by Jane Hornby
Categories Main course
Time 1h40m
Yield 6 with leftover meat
Number Of Ingredients 11
Steps:
- Let the meat come to room temperature for 1 hr before you roast it. Heat oven to 220C/200C fan/gas 7. Dry the meat with kitchen paper, then rub the oil all over it. Mix the mustard powder with the sea salt and 1 tsp pepper, then rub this over the meat too. Lay the carrots in a large roasting tin to make a trivet and sit the beef on top, fat-side up.
- Roast for 15 mins, then turn the heat down to 180C/160C fan/gas 4 and roast for another 55 mins. This will give you medium beef; for medium-rare, cook for 45 mins. (When it's done, a probe thermometer inserted into the thickest part of the beef should read 65C).
- With 30 mins cooking time left, baste the beef in the fat that has pooled in the tin, add the shallots and bay leaves, and coat these in the fat too. Season and return to the oven. Meanwhile, boil the wine in a small saucepan to reduce it by two-thirds.
- When the meat is ready, transfer to a board, cover loosely with foil and leave to rest. Turn the oven up to 200C/180C fan/gas 6 and return the tin to the oven for a further 10-15 mins until the shallots are tender.
- Scoop out the shallots with a slotted spoon and set aside to keep warm. Remove the excess fat from the tin and discard, leaving 1 tbsp fat and all the dark juices behind. Add the flour and cook on the hob for 2 mins, stirring constantly. Gradually whisk in the reduced wine, followed by the stock and redcurrant jelly, scraping up all the tasty bits from the bottom of the tin. Bubble until thickened and rich, add the juices from the resting meat, then season to taste. Discard the carrots. Serve the beef with the gravy and shallots.
Nutrition Facts : Calories 594 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 67 grams protein, Sodium 1.4 milligram of sodium
BEEF WITH RED WINE & CARROTS
Use this winter stew as a 'master recipe' - eat half, then use the rest in a pie or with pasta
Provided by Good Food team
Categories Dinner, Main course
Time 4h5m
Yield Makes 8 portions
Number Of Ingredients 11
Steps:
- Heat 1 tbsp oil in a large frying pan. Put the beef in a bowl, sprinkle with the flour and seasoning, then mix until well coated. Fry in batches, adding more oil if necessary, until everything is well browned. Transfer to a casserole dish.
- Add another tbsp oil to the pan and stir in the onion and carrots. Cover and gently cook for 10-12 mins until softened, then remove the lid and cook until just beginning to brown. Stir in the garlic and cook for 1 min more. Pour in the wine and stir well, letting it boil up for 1 min, then pour the whole mixture over the meat. Add the stock, bay leaves and thyme, bring to a simmer, then cover and gently simmer for 2½ hrs until the meat is very tender. If the sauce looks a bit thin, remove the lid and continue to cook until it thickens. Eat half now; chill or freeze the rest for later (see 'Goes well with' for ideas on using the rest of the stew).
Nutrition Facts : Calories 443 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 0.69 milligram of sodium
BEEF ROAST IN RED WINE (CARNI ARROSTO AL VINO ROSSO)
A slow cooker recipe that turns the most economical roast of beef into a tender, succulent, delicious meal. The wine really enhances the flavor of the meat, and non-alcoholic wine can also be used to great success for those who prefer it. Coming home to the aroma of this slow-cooked beef will put you in mind of stepping into a nice Italian restaurant. Very comforting and inviting. Serve over rice or egg noodles.
Provided by Lou Kussard
Categories Everyday Cooking
Time 8h15m
Yield 8
Number Of Ingredients 16
Steps:
- Place half the sliced onions into the bottom of a slow cooker. Season the roast on all sides with 1 teaspoon of kosher salt and 1 teaspoon of black pepper, and lay the roast on top of the onions. Place the remaining onions and garlic on top of the roast.
- In a large bowl, mix the red wine, diced tomatoes, beef broth, Worcestershire sauce, rosemary, oregano, basil, thyme, 1 teaspoon kosher salt, and 1 teaspoon black pepper; pour the wine mixture over the roast. Cover the slow cooker, set the cooker to Low, and cook until tender, 8 to 10 hours.
- If desired, thicken the sauce at the end of cooking by whisking tomato paste with pan juices until thoroughly combined. Set the cooker on High heat, and cook an additional 10 minutes.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 9.6 g, Cholesterol 90.2 mg, Fat 22.6 g, Fiber 2.2 g, Protein 25 g, SaturatedFat 9 g, Sodium 866.4 mg, Sugar 4.3 g
BEEF ROAST IN RED WINE (CARNI ARROSTO AL VINO ROSSO)
A crockpot recipe that turns the most economical roast of beef into a tender, succulent, delicious meal. The wine really enhances the flavor of the meat, and n/a wine can also be used to great success for those who prefer it. Coming home to the aroma of this slow cooked beef will put you in mind of stepping into a nice Italian restaurant. Very comforting and inviting. Enjoy!
Provided by Traci in Sheboygan
Categories Roast Beef
Time 8h15m
Yield 1 Roast, 5-8 serving(s)
Number Of Ingredients 14
Steps:
- In a 5.5 quart crockpot:.
- Place ½ the onion slices on the bottom of the dry crockpot. Season roast on all sides with 1 tsp salt and 1 tsp pepper and lay on top of the bed of onions. Lay remaining onions and sliced garlic on top of the roast.
- In a large bowl, combine wine, tomatoes, broth, Worcestershire, all herbs and 1 tsp salt and 1 tsp pepper. Pour over the roast.
- Cover the crockpot and let cook on low heat for 8-10 hours until tender. OR - Cook on high heat for 2 hours, then turn to low and cook 6 more hours or until tender.
- Taste the sauce and adjust salt and pepper, if necessary.
- Sauce can be thickened at the end by making a slurry of 2 TB cornstarch in ½ cup cold water and adding it to the crockpot. Stir the slurry in slowly and let cook an additional 10 minutes on high heat, covered.
- Serve over rice or egg noodles.
Nutrition Facts : Calories 895.2, Fat 54, SaturatedFat 21.7, Cholesterol 187.9, Sodium 1371.2, Carbohydrate 22.1, Fiber 3.7, Sugar 8, Protein 52.5
BEEF ROAST IN RED WINE (CARNI ARROSTO AL VINO ROSSO)
A slow cooker recipe that turns the most economical roast of beef into a tender, succulent, delicious meal. The wine really enhances the flavor of the meat, and non-alcoholic wine can also be used to great success for those who prefer it. Coming home to the aroma of this slow-cooked beef will put you in mind of stepping into a nice Italian restaurant. Very comforting and inviting. Serve over rice or egg noodles.
Provided by Lou Kussard
Categories Everyday Cooking
Time 8h15m
Yield 8
Number Of Ingredients 16
Steps:
- Place half the sliced onions into the bottom of a slow cooker. Season the roast on all sides with 1 teaspoon of kosher salt and 1 teaspoon of black pepper, and lay the roast on top of the onions. Place the remaining onions and garlic on top of the roast.
- In a large bowl, mix the red wine, diced tomatoes, beef broth, Worcestershire sauce, rosemary, oregano, basil, thyme, 1 teaspoon kosher salt, and 1 teaspoon black pepper; pour the wine mixture over the roast. Cover the slow cooker, set the cooker to Low, and cook until tender, 8 to 10 hours.
- If desired, thicken the sauce at the end of cooking by whisking tomato paste with pan juices until thoroughly combined. Set the cooker on High heat, and cook an additional 10 minutes.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 9.6 g, Cholesterol 90.2 mg, Fat 22.6 g, Fiber 2.2 g, Protein 25 g, SaturatedFat 9 g, Sodium 866.4 mg, Sugar 4.3 g
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