Beef In Red Wine Recette

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!

Préparation 60 min

Cuisson 300 min

Calories 642.3 kcal

Protéines 107g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Questions fréquentes

Combien de temps faut-il pour préparer Beef In Red Wine ?

Beef In Red Wine prend environ 360 minutes du début à la fin — environ 60 minutes de préparation et 300 minutes de cuisson.

Combien de calories contient Beef In Red Wine ?

Beef In Red Wine contient environ 642.3 calories par portion, avec environ 107 g de protéines, 9 g de glucides et 34 g de lipides.

De quels ingrédients ai-je besoin pour Beef In Red Wine ?

Les principaux ingrédients de Beef In Red Wine sont Boneless Beef Roast, Salt, Fresh Ground Black Pepper, Red Wine, Water, Onion. Consultez la liste complète avec les quantités ci-dessus.