Beef In Red Wine Recipe

Ingredients for Beef In Red Wine

• Boneless Beef Roast
• 2 tsp salt
• Fresh Ground Black Pepper
• Red Wine
• Water
• Onion
• Carrot
• Garlic Clove
• White Onions
• 2 cups carrots, peeled and chopped
• Fresh Parsley
• 2 tbsp all-purpose flour
• 2 tbsp butter
• Madeira Wine
• 1 tbsp cognac
• Bay Leaf
• Thyme
• Vegetable Oil
• Lean Bacon
• 1/4 cup brandy
• Veal Knuckle
• 4 large tomatoes, peeled and chopped (see tip in description)
• Green Onions
• Beef Bouillon

How to Make Beef In Red Wine

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