Zinfandel Beef Stock Recipes

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ZINFANDEL BRAISED BEEF SHORT RIBS



Zinfandel Braised Beef Short Ribs image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 2 servings

Number Of Ingredients 11

2 (750 ml) bottles Zinfandel
2 tablespoons olive oil
8 beef short ribs
Salt and pepper
2 onions, peeled and cut into large dice
2 carrots, peeled and cut into large dice
2 stalks celery, cut into large dice
1 leek, white part, cut into large dice
12 garlic cloves
6 sprigs thyme
2 quarts chicken stock

Steps:

  • Preheat oven to 350 degrees F.
  • In a large saucepan, add Zinfandel. Bring to a boil, lower heat, and simmer until reduce by 1/2.
  • Heat olive oil in a large heavy-bottom saute or roasting pan. Season beef short ribs generously with salt and pepper. Brown beef well on all sides, remove, and set aside. Remove all but 1 tablespoon of oil. Add vegetables, garlic, and thyme cook until lightly browned. Add beef short ribs back to the pan, add reduced wine and cover with chicken stock. Bring to a simmer, cover, and cook for 2 1/2 to 3 hours or until tender. Remove from and allow to cool.
  • Remove all fat, set aside beef short ribs, re-heat liquid and then strain. Reduce liquid to a light sauce consistency, add beef short ribs and gently heat, and carefully remove beef short ribs to a heated platter. Serve.

ZINFANDEL GLAZED BBQ BEEF SHORT RIBS



Zinfandel Glazed BBQ Beef Short Ribs image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 12

6 beef short ribs, 2-inches thick, cut across the bone
Salt
Fresh ground black pepper
Favorite dry rub seasoning mix
1/2 cup olive oil
4 poblano peppers, cored, seeded and diced
4 medium yellow onions, diced
4 stalks celery, diced
1/4 cup sliced garlic
1 bottle red Zinfandel
1 quart favorite BBQ Sauce
1 quart chicken stock

Steps:

  • Preheat oven to 350 degrees F.
  • Season short ribs with salt, pepper and seasoning mix. Heat a large roasting pan with lid over medium-high heat and add oil. Sear ribs in hot oil on all sides until well browned.
  • Remove from roasting pan and set aside. Add peppers, onions, celery and garlic and cook until well browned, about 10 minutes. Deglaze roasting pan with red Zinfandel, then add BBQ sauce and stock and bring to a boil. Return ribs to roasting pan and cover tightly with foil. Place in preheated oven and braise for 2 1/2 hours, or until meat is tender when pierced with a fork.
  • Remove ribs from sauce and keep warm. Skim fat from the top of sauce and season with salt and pepper. Pour sauce over short ribs and serve.

ZINFANDEL BEEF STOCK



Zinfandel Beef Stock image

Categories     Soup/Stew     Beef     Sauté     Red Wine     Bon Appétit

Yield Makes about 3 1/2 cups

Number Of Ingredients 10

2 tablespoons vegetable oil
3 1/2 to 4 pounds meaty beef bones (such as neck bones, beef back ribs, or crosscut beef shank)
2 cups chopped onions
2/3 cup chopped carrots
2/3 cup chopped celery
3 quarts cold water
1 cup Zinfandel or other hearty red wine
4 large fresh thyme sprigs
3 large fresh parsley sprigs
1/4 teaspoon whole black peppercorns

Steps:

  • Heat oil in large pot over medium-high heat. Add beef bones; sprinkle with salt and pepper. Sauté until deep brown, turning occasionally, about 15 minutes. Using tongs, transfer bones to bowl. Add onions, carrots, and celery to pot. Sauté until deep brown, about 10 minutes. Return bones and any juices to pot. Add 3 quarts cold water, wine, and next 3 ingredients. Bring to boil. Reduce heat to medium-low and simmer until reduced to 3 1/2 cups liquid, about 3 hours. Strain stock into bowl. Refrigerate uncovered until cold, at least 4 hours. (Can be made 3 days ahead. Cover; keep chilled.) Spoon off fat before using stock.

ZINFANDEL-BRAISED BEEF BRISKET WITH ONIONS AND POTATOES



Zinfandel-Braised Beef Brisket With Onions and Potatoes image

From Cooking Light. Serving size: 3 oz. beef, 3/4 c. onion mixture and 1/2 c. potatoes. Per serving: 342 calories, 9.5 g fat, 27.2 g protein, 34.4 g carb, 4.7 g fiber, 70 mg cholesterol. Have extra wine and chicken broth available in case you need to add more during the long cooking time.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 3h33m

Yield 8 serving(s)

Number Of Ingredients 17

2 cups red Zinfandel wine
1/2 cup fat-free chicken broth
1/4 cup tomato paste
1 (2 1/2 lb) beef brisket, trimmed
2 teaspoons salt, divided
1/2 teaspoon fresh ground black pepper, divided
8 cups sliced walla walla onions (or other sweet onion)
2 tablespoons sugar
1 1/4 teaspoons dried thyme, divided
6 garlic cloves, thinly sliced
2 carrots, cut into 1/2-inch slices
2 celery ribs, cut into 1/2-inch slices
1 1/2 lbs small red potatoes, cut into quarters
1 1/2 teaspoons extra virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
chopped fresh parsley

Steps:

  • Preheat oven to 325°.
  • In a bowl, combine the first 3 ingredients; stir with a whisk.
  • Heat a large Dutch oven over medium-high heat.
  • Sprinkle beef with 3/4 teaspoon salt and 1/4 teaspoon pepper (or to taste); coat pan with cooking spray.
  • Add beef to pan; cook 8 minutes, browning on all sides.
  • Remove beef to a platter; cover and set aside.
  • Add in 1/2 teaspoon salt, 1/4 teaspoon pepper, onion, sugar, and 1 teaspoon thyme to pan.
  • Stir/saute 20 minutes or until onions are tender and golden brown.
  • Add in garlic, carrots, and celery; stir/saute 5 minutes.
  • Place beef on top of onion mixture; pour wine mixture over beef; cover and put in oven.
  • Bake for 1 hour and 45 minutes.
  • While the beef is cooking; put potatoes in a large mixing bowl; add in 3/4 teaspoon salt, 1/4 teaspoon thyme, oil, oregano, and cayenne; toss to coat.
  • Arrange potatoes in a single layer on a jelly-roll pan coated with cooking spray.
  • Remove beef from oven; turn beef over.
  • Place potatoes on lower rack in oven.
  • Cover beef and return to oven; bake for 45 minutes or until beef is tender.
  • Remove beef from oven; cover and keep warm.
  • Increase oven temp to 425°; place potatoes on middle oven rack; bake for 15 minutes or until crisp and edges are browned.
  • Remove beef from pan; cut across grain into thin slices.
  • Serve with onion mixture and potatoes.
  • Sprinkle with parsley.

Nutrition Facts : Calories 666.5, Fat 38.8, SaturatedFat 15.4, Cholesterol 103.5, Sodium 796.5, Carbohydrate 40.3, Fiber 5.3, Sugar 12.6, Protein 28.1

PROVENçAL BEEF WITH ZINFANDEL



Provençal Beef with Zinfandel image

Enjoy this hearty beef with zinfandel dish made in slow cooker for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h45m

Yield 12

Number Of Ingredients 16

6 slices bacon, cut into 1/2-inch pieces
3-pound beef boneless chuck roast, trimmed of fat and cut into 1-inch pieces
1 large onion, cut into 1/2-inch wedges
3 cups baby-cut carrots
1 cup red Zinfandel wine
3/4 cup beef broth
3 tablespoons all-purpose flour
1 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 1/2 ounces) diced tomatoes, undrained
1 package (8 ounces) sliced mushrooms
1/2 cup julienne-cut sun-dried tomatoes (not oil-packed)
Hot cooked egg noodles, if desired
Chopped fresh parsley or basil leaves, if desired

Steps:

  • Cook bacon in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until crisp. Place bacon in 5- to 6-quart slow cooker. Discard all but 1 tablespoon drippings in skillet. Cook beef in drippings in skillet 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Spoon into cooker.
  • Stir remaining ingredients except mushrooms, sun-dried tomatoes, noodles and parsley into mixture in cooker.
  • Cover and cook on low heat setting 7 to 8 hours or until beef is tender.
  • Stir in mushrooms and sun-dried tomatoes. Cover and cook on low heat setting 20 to 30 minutes or until tender. Serve beef mixture over noodles; sprinkle with parsley.

Nutrition Facts : Calories 280, Carbohydrate 10 g, Cholesterol 70 mg, Fiber 2 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg

BASIC BEEF STOCK



Basic Beef Stock image

Rich, hearty beef stock.

Provided by Wolverine

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 6h10m

Yield 8

Number Of Ingredients 15

6 pounds beef soup bones
1 large onion
3 large carrots
½ cup water
2 stalks celery, including some leaves
1 large tomato
½ cup chopped parsnip
1 medium potato
8 whole black peppercorns
4 sprigs fresh parsley
1 bay leaf
1 tablespoon salt
2 teaspoons dried thyme
2 cloves garlic
12 cups water

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1-inch chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
  • Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.
  • Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
  • Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
  • To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

Nutrition Facts : Calories 61 calories, Carbohydrate 13.9 g, Fat 0.4 g, Fiber 3.3 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 978.4 mg, Sugar 3.6 g

STANDING RIB ROAST WITH ROSEMARY-THYME CRUST



Standing Rib Roast with Rosemary-Thyme Crust image

Categories     Beef     Roast     Christmas     Rosemary     Fall     Winter     Thyme     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

1 9- to 9 1/2-pound standing beef rib roast (about 4 ribs), all but thin layer of fat trimmed
1/4 cup Dijon mustard
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
32 fresh baby carrots, green tops trimmed to 1 inch, peeled
16 large shallots, peeled
3 tablespoons butter
3 tablespoons all purpose flour
3 1/2 cups Zinfandel Beef Stock

Steps:

  • Place beef, fat side up, in large shallow roasting pan or on rimmed baking sheet. Sprinkle beef all over with salt and pepper. Spread mustard all over beef. Mix rosemary and thyme in small bowl; sprinkle over beef and press lightly to adhere. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Position rack just below center of oven and preheat to 450°F. Roast beef uncovered 15 minutes. Reduce oven temperature to 325°F. Roast beef 1 hour 30 minutes. Remove from oven. Spoon off all but 2 tablespoons drippings. Add carrots and shallots to pan. Turn vegetables to coat with drippings; sprinkle with salt and pepper. Roast beef and vegetables until thermometer inserted into center of beef registers 125°F for medium-rare, stirring vegetables occasionally, about 55 minutes longer. Transfer beef and vegetables to platter; tent loosely with foil to keep warm.
  • Discard drippings from roasting pan. Place pan over 2 burners on stove top over medium heat. Add butter to pan and melt. Add flour; whisk until smooth and just beginning to color, about 5 minutes. Whisk in stock. Boil until sauce thickens slightly, whisking often, about 10 minutes. Season sauce to taste with salt and pepper. Serve beef with vegetables and sauce.

ZINFANDEL-BRAISED BEEF SHORT RIBS



Zinfandel-Braised Beef Short Ribs image

I was on my home from the grocery, all set to make a different recipe, when I stopped at the library and saw this one in the May 2009 issue of Bon Appetit. I had to sub potatoes for the parsnips and used chicken broth instead of beef, but ended up very pleased with this recipe. I did not thicken the gravy, but include the instructions for doing so. This goes very well with mashed potatoes.

Provided by duonyte

Categories     Meat

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons butter, room temperature
8 beef short ribs or 4 lbs beef short ribs
coarse kosher salt
fresh ground black pepper
2 1/2 cups chopped red onions
2 cups cubed parsnips, 1/2 in cubes
6 garlic cloves, chopped
2 tablespoons chopped fresh rosemary
1 (750 ml) bottle zinfandel
2 cups low sodium beef broth
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 325 deg F. Melt 1 tbl butter in heavy large ovenproof pot over medium-high heat.
  • Sprinkle ribs with coarse salt and pepper, and add to pot in single-layer without crowding. (Do in batches, if necessary). When browned on all sides, remove to bowl.
  • Add 1 tbl butter to pot (I did not as my ribs exuded enough fat). Add onions and saute until brown, about 6 minutes.
  • Add parsnips and saute until they begin to color, about 6 minutes.
  • Add garlic and then the rosemary.
  • Add wine and broth and bring to a boil, scraping up the browned bits from the bottom of the pot.
  • Return the ribs and any accumulated juices to the pot in a single layer. Bring to a simmer, cover, and place in oven.
  • Braise until the ribs are very tender, about 2 1/2 hours.
  • Using tongs, remove ribs to a serving bowl and keep warm.
  • Skim fat from the gravy, and boil until it starts to thicken, about 10 minutes.
  • In the meantime, mix together 1 tbl butter with the flour. Adding it in bits, whisk this into the gravy and continue to cook until it's thick enough to coat a spoon, about 5 minutes longer.
  • Season with salt and pepper. Cover ribs with gravy.
  • Note: This can be made up to two days ahead. Rewarm over low heat before serving.

ZINFANDEL BEEF AND BLUE CHEESE SANDWICHES



Zinfandel Beef and Blue Cheese Sandwiches image

Blue cheese provides a simple addition to these slow cooked beef sandwiches - a hearty dinner recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h15m

Yield 10

Number Of Ingredients 13

1 boneless beef chuck roast (3 lb)
1 teaspoon salt
1 medium onion, thinly sliced
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1 clove garlic, finely chopped
1 dried bay leaf
3 or 4 peppercorns
1 cup dry red wine (such as Zinfandel) or nonalcoholic red wine
3/4 cup beef broth
1 teaspoon Worcestershire sauce
10 soft ciabatta rolls or hoagie buns, split and toasted if desired
1 1/4 cups crumbled Stilton or blue cheese

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Sprinkle beef with salt. In slow cooker, place beef (if roast comes in netting or is tied, do not remove) and onion. Mix remaining ingredients except rolls; pour over beef. Cover; cook on Low heat setting 7 to 8 hours.
  • Skim fat from surface of juices; discard bay leaf and peppercorns. Remove beef and vegetables from slow cooker; place beef on cutting board (remove netting or strings). Cut beef into thin slices. Fill rolls with beef; top with onions and sprinkle with cheese. Serve with broth from cooker for dipping.

Nutrition Facts : Calories 560, Carbohydrate 49 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 2 g, Protein 39 g, SaturatedFat 10 g, ServingSize 1 Sandwich, Sodium 990 mg, Sugar 7 g, TransFat 1 1/2 g

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