Pot Roasted Beef In Red Wine With Red Onion Marmalade Recipes
RED WINE FLAVORED BEEF
Easy to do beef entree in a slow cooker.
Provided by THUNDERSTRUCK625
Categories Everyday Cooking
Time 5h20m
Yield 8
Number Of Ingredients 4
Steps:
- Place the red wine, water, and beef roast in a slow cooker. Season with dry onion soup mix.
- Cover, and cook 5 hours on Low.
Nutrition Facts : Calories 759.8 calories, Carbohydrate 1.9 g, Cholesterol 158.8 mg, Fat 61.9 g, Fiber 0.1 g, Protein 40.7 g, SaturatedFat 26.5 g, Sodium 272.3 mg, Sugar 0.3 g
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.
SLOW COOKER POT ROAST WITH MALBEC (RED WINE)
I love the convenience of the slow cooker but I do not care for the sodium content by using cream of mushroom soup etc. Sadly many of today's recipes call for the can of soup. I have tried many recipes over the years and adjusted them and this is the result. Please do use the wine, most of the alcohol dissipates with the cooking.
Provided by Alex Storm
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 5h20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine steak seasoning, salt, thyme, and rosemary together in a bowl; rub onto the roast.
- Heat a large skillet over medium-high heat and place roast in skillet; cook until roast is browned on all sides, about 10 minutes.
- Place the roast in the slow cooker and add au jus mix and onion soup mix. Pour water and Malbec over roast.
- Cook on High for 5 hours (or cook in Low for 8 to 9 hours).
Nutrition Facts : Calories 350 calories, Carbohydrate 8.5 g, Cholesterol 86.1 mg, Fat 21.1 g, Fiber 0.9 g, Protein 22.7 g, SaturatedFat 8.4 g, Sodium 3076.2 mg, Sugar 0.5 g
AWESOME RED WINE POT ROAST
I call this my 'famous Seamus' pot roast because my tiny Siamese cat, Seamus, sat in the kitchen the entire time this pot roast was cooking. I've been making this recipe for 40+ years and I just throw the ingredients together; it's very forgiving. My son-in-law also says it's the best thing he ever ate. When boys hang around the oven, it can't be bad.
Provided by KarenCooks
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
- Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 10.1 g, Cholesterol 51.6 mg, Fat 15.2 g, Fiber 1.8 g, Protein 14.3 g, SaturatedFat 5.3 g, Sodium 253.7 mg, Sugar 2.9 g
RED ONION MARMALADE
Great recipe to serve in so many different ways - perfect with grilled steak, chicken, or even as an appetizer with crackers.
Provided by kdominy
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat olive oil and butter in a large skillet over medium heat; cook and stir onions and sugar in hot oil until onions start to caramelize, about 15 minutes. Stir red wine and balsamic vinegar into onion mixture and bring to a boil. Reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 11.7 g, Cholesterol 3.8 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 14.9 mg, Sugar 9.1 g
POT ROAST WITH ONION MARMALADE RECIPE
I don't know whether I'm getting smart or getting lazy; the older I get, the harder it is to tell the difference. But lately I've been finding that when I cook dishes I've made for years, I'm looking more and more for the easiest way to do things. That doesn't mean leaving out ingredients or settling for less-than-delicious food so much as simplifying techniques.A dinner a few weekends ago is a good example. It was raining and we were having neighbors over, so my wife asked me to make a pot roast. Ever since I started playing with high-heat braising several years ago, this has been one of my favorite dishes. It sounds crazy, but cooking a chuck roast in a cast-iron pot at 450 degrees for 2 hours gives you meat that is so tender it practically falls apart in buttery chunks.The first time I tried this high-heat braising, I was skeptical. And so were the meat scientists I called afterward, trying to figure out why it had worked so well. The closest I can come to describing it is that somehow, each individual muscle fiber becomes separate and distinct (indeed, leftovers make great shredded meat for stews or sandwiches). Because of the high heat, all of the connective tissue and fat melt, leaving the once-tough meat so tender you can spoon it apart.This technique is good not only for chuck roast, but for other tough cuts of beef as well. And I've also done it successfully with leg of lamb and lamb shoulder.Usually when I fix this pot roast, I first marinate the meat overnight in red wine. Then I brown the meat. Then I saute onions, garlic, shallots and carrots to make a vegetable base. Then I add a bouquet garni of celery, parsley and bay leaves. Then I bring the wine to a simmer. Then I put the meat back in the pan, cover it tightly and cook away.This meal was kind of spur of the moment, so I didn't have time to marinate the meat. And to tell you the truth, I wasn't really in the mood for a laborious project. So here's what I did: I sliced the onions, garlic and shallots and put them in the bottom of my Dutch oven. I salted the meat on both sides and put it on top. I stuck the pan in a 450-degree oven for 20 minutes to brown the meat on one side, then turned it over and browned the other. Then I added the wine, covered it and more or less forgot about it, aside from occasional checks to make sure everything was going OK.This is where the lazy-smart part gets confusing. This pot roast was better than the labor-intensive version. I wish I could claim that I knew in advance that eliminating all of those steps would result in a better dish, but that's just the way it was-sloth pays.What's really odd is that the same thing happened with the gratin I fixed to go with the pot roast. Normally, I make a gratin by poaching the potatoes in milk to pre-cook them, then pouring them into a gratin dish, arranging them nicely, pouring the milk over them, scattering them with cheese and then baking to a golden crust.This same lazy day, I simply sliced the potatoes (and turnips, which add a wintry sweetness) straight into the gratin dish and baked them dry at 450 degrees until they softened. Then I added enough cream to almost come to the top, scattered cheese over and returned the dish to the oven.Here's the really weird part: That worked even better than the pot roast. Roasting the turnips and potatoes rather than poaching them intensified their flavors. The final cooking in cream smoothed everything out and gave the gratin a luxurious texture. The cheese emphasized the earthiness of the vegetables.Being lazy is not the same as being sloppy. There are some tricks to both of these dishes, and the main one is paying close attention to what you're doing. When you're cutting corners in technique, sometimes you run a little close to the edge.For both of these dishes, scorching is a danger, because of the high heat of cooking. The slices of potatoes and turnips that are on the bottom of the gratin pan will brown fairly quickly during the first cooking. Keep an eye on them and scrape the bottom with the spatula when you stir to make sure they're not sticking. A little browning is a good thing, though. Don't freak out about it.When you're cooking the pot roast, check the meat every 20 minutes to make sure the wine hasn't reduced too far and the onions haven't begun to stick. For the last half-hour, check every 10 minutes. The wine and onions will be almost a jelly at this point and will badly want to scorch. Stir well and add a bit more wine if necessary. This is not the time to take a walk.Whenever I've written about high-heat braising, I've tried to emphasize the importance of using the right pot. I'll repeat it here: If you don't have a cast-iron pan, get one. It doesn't have to be a fancy one; the kind they sell at the hardware store will do fine. Mine is a hand-me-down from my mother-in-law (insert joke of choice here). Cast iron is a very poor conductor. Using it ensures that the heat is distributed slowly and evenly with none of those scorch-prone hot spots you get with other metals.Size counts too. The pan should be just big enough to hold the meat comfortably without it touching the sides. The bigger the pan, the more liquid you'll have to add to come to the same level on the meat. Mine is 4 1/2 quarts and about 11 inches across-perfect for a chuck. I've got another cast-iron braising pan that is larger and oblong. That's the one I use for the leg of lamb.In testing the gratin, we ran into another pan oddity. After the first roasting of the vegetables, there was about 1/2 cup of liquid in the bottom of the earthenware gratin dish. My gratin dishes are old enameled cast iron and that didn't happen. If you have the same problem, just pour off the excess liquid.Who knows what that's all about. And to tell the truth, as good as the gratin tastes either way, I'm not going to worry about it. Whether that's being smart or lazy is up to you to decide.
Provided by Russ Parsons
Categories MAINS
Time 2h30m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees.
- Combine the onions, garlic and shallot in a cast-iron Dutch oven or other very heavy stew pot. They will come up very high and you might think there are too many, but they will cook down quickly. Season the meat liberally with salt and pepper and place it on top of the onions. Roast, uncovered, 20 minutes.
- Remove the meat to a plate and stir the onions to keep them from sticking. Turn the meat over and place it back on top of the onions. Roast another 20 minutes uncovered.
- Remove the meat to a plate again and stir the onions one more time. Replace the meat and add the red wine and the vinegar. Cover the meat loosely with a sheet of aluminum foil and then cover with a tight-fitting lid. Roast until the meat is falling-apart tender, about 1 1/2 to 2 hours more. Be sure to check the meat every 20 minutes, moving it around from side to side and stirring the onions underneath. For the last half hour, check every 10 minutes, adding more red wine as necessary to maintain a thick sauce consistency. After the first hour or so, the meat may seem really tight and tough, but keep cooking; it will become quite tender.
- When the meat is fork tender, remove it from the oven but leave it in the pan until you're ready to serve. When ready to serve, carefully transfer it to a warm platter and spoon the onion marmalade over the top.
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 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
RED ONION MARMALADE
Soft, sticky onion marmalade - great with pâtés and terrrines or a ploughman's lunch
Provided by Barney Desmazery
Categories Condiment, Side dish, Snack
Time 2h15m
Yield Fills about four 500ml jars
Number Of Ingredients 10
Steps:
- Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
- Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.
BEEF IN RED WINE WITH MELTING ONIONS
Beef skirt and shin are great value cuts, and become particularly delicious when slow-cooked in this one-pot dish - ideal for no-fuss family dinners
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 2h30m
Number Of Ingredients 12
Steps:
- Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
- Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
- Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
- After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat - if it's tender, remove from the oven. If it's still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.
Nutrition Facts : Calories 360 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium
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