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Friday, March 29, 2024
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HomeBeef Braised In Red Wine

Beef Braised In Red Wine

It’s cold and miserable. It has been for weeks. Weather like this just screams for comfort and warmth. My all time favorite comfort food is the ubiquitous pot roast.
I LOVE pot roast. But I don’t love pot roast in the crock pot. And I don’t love pot roast that has been in a roasting pan all day in the oven. In short I don’t love dry pot roast. I love juicy, flavorful, meaty pot roast. And that’s exactly what Braised Beef in Red Wine is. You know you have done well when the beef shreds effortlessly and the meat is almost purple.
This is one of those recipes that gets even better with age. If you are making this dish for company, make sure you make it 2 – 3 days in advance. Trust me on this.
If you aren’t having company over this is a great meal to make to last you all week ( if it makes it past the first dinner). I have plans for Shredded Beef Tacos tonite.
I recommend serving this over something hearty like mashed potatoes, polenta, or grits.

Ingredients

2 teaspoons  olive oil
1 ( 3lb ) boneless  beef  chuck roast
1 teaspoon  salt
1/2 teaspoon  pepper
1/4 pound  bacon,  finely chopped
1 medium  onion,  finely chopped
1 medium  carrot,  finely chopped
2  celery  ribs,  finely chopped
4  garlic cloves,  thinly sliced
4  sprigs  thyme
2  sprigs  rosemary
3 teaspoons  tomato paste
2 cups  of full-bodied dry  red wine
2 cups  water

Preparation

1. Put oven rack in the middle and  preheat oven  to 325
2. Heat  oil in a large dutch oven until hot but not  smoking.  Meanwhile, pat meat  dry  and  season  with  salt  and pepper.  Brown  meat on both sides for about 10 minutes total. ( if the bottom of your pan starts to scorch  turn  down the  heat  some).
3. Remove meat from pan and let rest on a  plate.  Add bacon to pan and saute until  browned.
4. Add the veggies and cook until they are softened and golden  brown.
5. Add garlic, thyme, rosemary and saute for 1 minute. Then add tomato paste and  stir  in and cook for 1 minute. Add wine and  boil  until liquid is  reduced  by half.
6. Add water to the pan and bring to a  simmer.  Return meat and any  juices  to the pan. Cover the pot with the lid and transfer to the oven.
7. Cook for 2 1/2 to 3 hours or until meat is very tender.
8. Remove from pan and  slice  across the grain.  Serve  on  top  of potatoes or grits and  top  with sauce from pan.
Credit: Foodista

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