Beef braised in red wine

Beef braised in red wine


1.5 kg beef shoulder blade
150 g bacon
4 heads shallots
2 handfuls of shelled walnuts
2 carrots
1 good bottle of red wine
1 orange
1/2 head garlic
1/2 stalk of leeks
1/2 celery root
6 tablespoons olive oil
1 tablespoon tomato paste
2 bay leaves
1 fragrant cloves
1 sprig of rosemary
1 sprig of thyme
ground black pepper


braised short ribs

Cravings: Recipes for All the Food You Want to Eat
1 Cut the meat into pieces weighing approximately 80-100 g and place in a deep bowl, add peeled and cut vegetables into cubes.
2 Peeled chopped garlic along with walnuts, juice and orange zest, spices and herbs add to the meat and vegetables in a container to pour the wine, so that it covered the contents, put into the refrigerator to 12-2 4 hours to marinate the meat well.
3 At the end of the allotted time to get it out of the refrigerator container with the meat and allow it to warm to room temperature.
4 As soon as the meat is the right temperature, it is necessary to get out of the marinade, wipe dry, brush with pepper and salt in a cast-iron roasting pan pour 1/2 olive oil, fry it until browning portions of meat on high heat, shift the fried pieces in a bowl, remove to the side.
5 In a colander recline pickled vegetables (do not pour marinade !!), after which they must be dry with a cloth.
6 On the remaining half of the oil over high heat and fry the slices of bacon, add pickled vegetables, a little browned, put the tomato paste and sauté for 1-2 minutes, stirring occasionally.
7 By the vegetables add meat, stir, pour the marinade, cover with lid, simmer for 1 hour in the oven at 150 degrees, then reduce the temperature to 125 degrees and simmer all at least 3-4 hours, and then get the meat from the sauce, strain the sauce itself through a strainer, (they are no longer needed) squeezed liquid from vegetables, remove the fat from the surface, pour back into the roasting pan and boil down a bit.
8 Return the sauce to the meat and warm it up and serve beef braised in wine Provencal with polenta.
Chichic Silicone Pot Holder, Trivet Mat, Jar Opener, Spoon Rest and Garlic Peeler, Heat Resistant Hot Pads, Set of 4

Beef braised in red wine

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