Red Wine Braised Buffalo Pot Roast Served In Potato Bones Recipes

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RED WINE POT ROAST



Red Wine Pot Roast image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h25m

Yield 12 servings

Number Of Ingredients 15

3 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 4- to 5-pound beef chuck roast
2 tablespoons tomato paste
3 stalks celery, diced
3 cloves garlic, minced
2 onions, diced
2 cups red wine (or you can use more beef broth instead)
2 cups beef broth
1/4 cup sweet orange marmalade
5 large red potatoes, quartered
4 carrots, cut on the diagonal into 1-inch chunks
4 parsnips, peeled and cut on the diagonal into 1-inch chunks
3 sprigs fresh rosemary
3 sprigs fresh thyme

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 HEART BRAISED IN WINE



Beef Heart Braised in Wine image

Beef heart has a strong flavor and is not for the faint of heart. But for those that love its robust flavor this recipe shines through.

Provided by Daisy

Categories     100+ Everyday Cooking Recipes

Time 1h10m

Yield 7

Number Of Ingredients 10

4 pounds beef heart
¼ cup all-purpose flour
salt and pepper to taste
3 tablespoons butter
1 onion, chopped
2 carrots, chopped
2 potatoes, chopped
2 teaspoons dried thyme
1 cup beef broth
½ cup red 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.

Nutrition Facts : Calories 429.8 calories, Carbohydrate 18.6 g, Cholesterol 334.8 mg, Fat 15.4 g, Fiber 2.5 g, Protein 48.5 g, SaturatedFat 6.8 g, Sodium 421.5 mg, Sugar 2.2 g

BRAISED BEEF CHEEKS



Braised Beef Cheeks image

When braised, these beef cheeks become meltingly tender, with a rich, deep flavor. You may want to check with your butcher when planning this dish, since it's often necessary to order beef cheeks ahead of time. At Uno e Bino, Cesanese wine is used in the braising liquid, but it's difficult to find in the United States. A dry Lambrusco or Chianti makes a good substitute.

Categories     Beef     Tomato     Appetizer     Braise     Red Wine     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil
4 (12-oz) beef cheeks, trimmed of excess fat
1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 celery rib, finely chopped
1/2 teaspoon unsweetened cocoa powder
2 cups red wine (preferably a dry Lambrusco or Chianti)
1 (28- to 32-oz) can whole tomatoes including juice, chopped (3 cups)
1 1/2 teaspoons salt
1 teaspoon black pepper

Steps:

  • Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
  • Preheat oven to 325°F.
  • Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
  • Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.

RED WINE-BRAISED SHORT RIBS WITH VEGETABLES



Red Wine-Braised Short Ribs with Vegetables image

Categories     Wine     Beef     Vegetable     Braise     Dinner     Meat     Beef Rib     Carrot     Zucchini     Red Wine     Fall     Winter     Shallot     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 12

1 (750-ml) bottle dry red wine
5 cups beef stock or broth
2 fresh thyme sprigs
12 small shallots (1 lb), peeled and trimmed
1 1/2 tablespoons vegetable oil
5 large garlic cloves, peeled
4 lb beef short ribs, cut into 1-rib pieces if necessary
1 tablespoon red currant jelly
1 lb carrots
1 lb zucchini
1 1/2 lb small (1 1/2-inch diameter) boiling potatoes
3 tablespoons all-purpose flour

Steps:

  • Boil wine, broth, and thyme in a 6- to 7-quart wide heavy pot until reduced to about 5 cups, about 30 minutes, then pour through a fine sieve into a heatproof bowl.
  • Cook whole shallots in oil in cleaned pot over moderate heat, stirring frequently, until golden, about 6 minutes. Add garlic cloves and cook, stirring frequently, until garlic is golden and shallots are golden brown, about 2 minutes. Transfer with a slotted spoon to a plate, reserving fat in pot.
  • Pat ribs dry and season well with salt and pepper. Heat fat in pot over high heat, then sear ribs in 3 batches until browned on all sides, about 4 minutes per batch, transferring with tongs to a bowl. Pour off any fat in pan.
  • Return ribs, shallots, garlic, and reduced wine to pot with jelly and salt to taste, then simmer, covered, without stirring, 1 3/4 hours.
  • After meat has been simmering 1 1/4 hours, peel carrots, then cut carrots and zucchini diagonally into 1/2-inch-thick slices. Peel potatoes.
  • Add potatoes and carrots to pot (don't stir) and simmer, covered, until ribs are tender and potatoes and carrots are just tender, about 30 minutes.
  • Add zucchini to pot (don't stir) and simmer, covered, until just tender, about 6 minutes.
  • Transfer meat and vegetables with a slotted spoon to a large serving dish. Discard any loose bones and keep meat and vegetables warm, covered.
  • Skim fat from sauce and reserve 1 tablespoon fat. Stir reserved fat into flour in a small bowl to make a dry paste. Thin paste with 2 tablespoons warm sauce. Bring sauce to a boil and whisk in half of flour paste until thickened. (If necessary, whisk more paste into boiling sauce until thickened to desired consistency.) Simmer sauce, whisking occasionally, about 3 minutes. Pour over meat and vegetables.

CLASSIC BEEF POT ROAST



Classic Beef Pot Roast image

There are a million pot roast recipes out there and this is my favorite. It is originally a 5 star Cooking Light recipe that I made some minor adjustments to.

Provided by Ginny

Categories     One Dish Meal

Time 3h10m

Yield 10 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 seven-bone roast (any pot roast will do - 3 -5 lbs)
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 medium yellow onions, quartered
1 cup red wine (Cabernet)
1 1/2 teaspoons dried thyme
1 3/4 cups beef stock (14 ounces)
1 bay leaf
4 carrots, peeled and cut into 4-inch pieces
2 parsnips, peeled and cut into 4-inch pieces
1 rutabaga, quartered
1 turnip, quartered
4 celery ribs, cleaned and cut into 4-inch pieces
6 small potatoes, red, gold, white, purple 4-5-inch
1 tablespoon beef base

Steps:

  • Preheat oven to 350 degrees.
  • Heat olive oil in large dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; cook 8 minutes or until tender.
  • Return browned roast to pan. Add the red wine, thyme, beef broth, bay leaf, beef base to pan and bring to a simmer. Cover pan and bake for 1 1/2 hours or until roast is almost tender.
  • Add vegetables to pan. Cover and bake an additional hour or until vegetables are tender. Remove bay leaf from pan and discard. Shred meat with 2 forks. Serve roast with vegetables and cooking liquid.

Nutrition Facts : Calories 154.1, Fat 1.7, SaturatedFat 0.3, Sodium 388.7, Carbohydrate 27.9, Fiber 4.8, Sugar 4.8, Protein 3.5

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