Beef In Red Wine Rezept

Indulge in this decadent Beef in Red Wine roast, inspired by Charlotte Turgeon's Encyclopedia of Creative Cooking. This recipe delivers a melt-in-your-mouth beef experience, slow-cooked to perfection in a rich red wine sauce. The 12-24 hour marinade ensures maximum flavor penetration, resulting in an unforgettable culinary masterpiece. Learn a simple tomato peeling trick for effortless prep!

Vorbereitung 60 Min.

Kochzeit 300 Min.

Kalorien 642.3 kcal

Eiweiß 107g

Bewertung Sei der Erste

138

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Zutaten für Beef In Red Wine

1 (3 to 4 pound) boneless beef chuck roast
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 1/2 cups dry red wine
1/2 cup water
1 large onion, sliced
1 large carrot, sliced
4 garlic cloves, crushed
2 large onions, sliced
2 cups peeled and chopped carrots
1/4 cup chopped fresh parsley
2 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons Madeira wine
1 tablespoon cognac
2 bay leaves
1 teaspoon dried thyme
2 tablespoons olive oil
4 slices lean bacon, diced
1/4 cup brandy
Veal Knuckle
Tomatoes
Green Onions
Beef Bouillon

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Zubereitung von Beef In Red Wine

Season the 3-4 lb beef chuck roast generously with 2 tsp salt and 1 tsp black pepper.
Prepare the marinade (recipe below) in a large glass or ceramic bowl.
Add the beef to the bowl, ensuring it's coated on all sides with the marinade. Cover and refrigerate for 12-24 hours, turning occasionally.
Remove beef from marinade and pat dry with paper towels. Strain and reserve the marinade.
Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat.
Add 4 diced slices of bacon and cook until transparent.
Add the beef and brown on all sides.
Drain off excess fat.
Pour 1/4 cup brandy over the beef and carefully ignite (use caution!). Allow flames to die down.
Add the braising ingredients (recipe below).
Cover the Dutch oven.
Bake in a preheated 350°F (175°C) oven for 3 hours, basting occasionally with the reserved marinade.
During the last hour of braising, add 2 sliced large onions and 2 cups of peeled and chopped carrots to the Dutch oven.
Once the meat and vegetables are tender, remove from the oven and place on a preheated platter. Surround with onions and carrots.
Garnish with 1/4 cup chopped fresh parsley and keep warm.
Strain the sauce through a sieve, skimming off any fat.
Make a roux: In a saucepan, melt 2 tbsp butter and whisk in 2 tbsp flour until smooth and lightly browned.
Thicken the pan sauce with all or part of the roux, stirring constantly.
Bring to a boil and simmer for 1-2 minutes.
Stir in 2 tbsp Madeira wine and 1 tbsp cognac.
Adjust seasonings to taste.
Spoon some sauce over the meat and serve the remaining sauce on the side.

Nutrition Information (Approximate per serving)

Sodium

38 g

Sugar

45g

Fat

39g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Course Main Ingredient Main Dish Beef Meat Roast Beef

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Beef In Red Wine?

Beef In Red Wine dauert insgesamt etwa 360 Minuten – ungefähr 60 Minuten Vorbereitung und 300 Minuten Kochzeit.

Wie viele Kalorien hat Beef In Red Wine?

Beef In Red Wine hat etwa 642.3 Kalorien pro Portion, mit ungefähr 107 g Eiweiß, 9 g Kohlenhydraten und 34 g Fett.

Welche Zutaten brauche ich für Beef In Red Wine?

Die wichtigsten Zutaten für Beef In Red Wine sind Boneless Beef Roast, Salt, Fresh Ground Black Pepper, Red Wine, Water, Onion. Die vollständige Liste mit Mengenangaben findest du oben.