Braised Potatoes With Wine Recipes

BRAISED POTATOES

Steps:

• Preheat oven to 375 degrees. Heat the oil and butter over medium-low heat in a large ovenproof skillet. Add onion, and cook until very soft, about 15 minutes. Stir in the potatoes and shallots and half the rosemary; season with salt and pepper. Raise heat to medium-high, and cook until potatoes begin to brown, about 10 minutes. Remove from heat, and add remaining rosemary and the stock.
• Cover skillet, and transfer to the oven; cook until potatoes are fork-tender, about 10 minutes (timing will vary with size of potatoes). Uncover, and cook until liquid is reduced, about 20 minutes. Sprinkle with chopped rosemary. Serve warm.

RED WINE BRAISED BUFFALO POT ROAST SERVED IN POTATO BONES

Steps:

• For the pot roast: Preheat the oven to 350 degrees F.
• Rub the roast with the rustic rub or seasoning blend, cover and let sit in the refrigerator overnight. Using a grill pan, sear all sides of the roast.
• Heat a roasting pan. Add olive oil, Spanish onions, pasilla peppers, carrots, celery and then the garlic, last. Deglaze the roasting pan with the burgundy and add the roast. Add herbs, tomatoes, and veal stock. Cover and roast for 3 to 3 1/2 hours or until falling apart.
• For the Sage Pesto: Lightly saute the chopped garlic in 1 teaspoon of oil. Put sage, basil, Pecorino Romano, pine nuts, chopped garlic and roasted garlic in a food processor or blender and slowly drizzle oil to desired consistency. Season with salt and pepper, to taste, and refrigerate.
• For the Cherry Fondue: Heat butter and shallots in a small saucepan over medium heat. Add flour to create a roux. Add Kirsch, cream, cherries, cheese, nutmeg, salt and pepper. Bring to a simmer to cook out flour. Season, to taste.
• For the Potato Bones: Peel potatoes. Carve to look like osso bucco bones. Blanch potatoes for 3 to 4 minutes. Let cool. Fry for 4 to 5 minutes until golden. Stuff with buffalo, top with pesto and cherry fondue.

SIMPLE BRAISED POTATOES

Steps:

• Scrub the potatoes, then cut potatoes into 1-inch chunks.
• Heat 3 tablespoons butter in a deep skillet or broad pot over medium-high heat. Add potatoes, onions, garlic, a sprig of thyme or rosemary, and salt and pepper. Cook, stirring, until potatoes begin to turn golden, 10 minutes.
• Add good stock to barely cover the potatoes (about 2 cups). Bring to a boil, reduce heat and simmer, stirring occasionally, until potatoes are tender and liquid is reduced, about 30 minutes.
• Season to taste with salt and pepper, then serve garnished with thyme or rosemary.

POTATOES IN RED WINE WITH ROSEMARY

Steps:

• Scrub potatoes. Do not peel; slice in food processor.
• Heat nonstick pan large enough to hold all the ingredients, until it is very hot. Reduce heat to medium high. Add oil, and cook potatoes, turning often to brown on both sides.
• Chop onion, and add to potatoes as they cook.
• Chop rosemary leaves, and stir into potato mixture.
• When potatoes are brown, reduce heat to simmer. Add the wine and vinegar, and season with salt and pepper. Cover, and cook until potatoes and onions are soft.

WINE-BRAISED BRISKET

Steps:

• Preheat oven to 300 degrees. Generously season brisket with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high. Sear brisket until browned, 4 to 5 minutes a side; transfer to a plate. Drain fat from pot and discard. Reduce heat to medium; add remaining 2 tablespoons oil, shallots, garlic, and potato starch and cook, stirring, 2 minutes. Stir in wine, scraping up any browned bits from bottom of pot. Add broth, mustard, zest, and thyme; bring to a boil. Add meat and any accumulated juices. Cover and transfer to oven; cook 2 hours, 15 minutes.
• Flip meat over; add vegetables. Cover and continue to cook until everything is very tender, about 45 minutes. (If you're saving it for the next day, let cool, then cover and refrigerate overnight. Reheat, covered, in a 350 degrees oven until warmed through, about 40 minutes.)
• Transfer vegetables to a platter and meat to a cutting board; season with salt. Skim fat from liquid in pot. Stir in lemon juice; season with salt and pepper. Slice brisket against the grain and serve, with vegetables and sauce.

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.

RED WINE BRAISED BEEF SHANKS WITH ROASTED GARLIC MASHED POTATOES

Steps:

• If the shanks have a white membrane around the outside, slit that membrane from top to bottom all around the meat to prevent curling during cooking.
• Season the beef shanks with salt and pepper.
• Dredge the beef shanks in the seasoned flour, coating each side completely.
• When the oil is hot, sear the beef shanks for 2 to 3 minutes on each side, or until brown on all sides.
• Remove the shanks and set aside.
• Add the onions to the pan and saute for 2 minutes.
• Season with salt and pepper.
• Add the celery, carrots and parsnips, and continue to saute for 1 minute.
• Season with salt and pepper.
• Stir in the garlic and herbs.
• Cook for 1 minute.
• Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles.
• Add the stock and mushrooms.
• Bring the liquid up to a boil and reduce to a simmer.
• Add the beef shanks and continue to cook for about 2-4 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall off the bone.
• You can leave it to simmer on the stove, or put the whole pot into a 300 degree oven.
• Season with salt and pepper if needed.
• If sauce is not thick enough, add cornstarch mixed with sauce from stew.
• About half an hour before you are ready to serve, make the potatoes.
• Boil and drain the potatoes.
• Add seasonings and butter, then about 1/3 c half and half.
• Mash to desired consistency, adding more cream as necessary.
• To serve, mound garlic mashed potatoes in the center of the plate.
• Lay a beef shank beside the potatoes and spoon some of the gravy over the top.
• Sprinkle with parsley and serve.

BRAISED POTATOES WITH WINE

Steps:

• Put the oil in a large pot over medium-high heat. When hot, add the pancetta, crisp, and remove with a slotted spoon. Add garlic and onion to pan and sauté, 1 minute. Peel the potatoes and cut them into large chunks, in half if they're midsized, and leave them whole if they're small. Add the potatoes to the pan and sprinkle with salt and pepper. Cook, stirring occasionally, until coated in oil and beginning to turn golden. Add the wine and stock so that the potatoes are barely covered. Bring to a boil, stirring once in a while to make sure the potatoes aren't sticking, then turn the heat to medium-low so that the mixture bubbles gently. Cook, stirring occasionally, until the potatoes get tender, 20 to 25 minutes. Add more liquid if they start to stick. The potatoes are done when a skewer or sharp knife inserted into one meets almost no resistance. Taste and adjust the seasoning, garnish with pancetta and parsley, and serve hot or at room temperature.