Meats Recipes -   Beef Braised in Red Wine Recipe

  
 

Meats Recipes -  Beef Braised in Red Wine Recipe

Ingredients

Serve 6

  • 1.5 kg/3 lb beef topside or rolled silverside

  • 25 g/1 oz bacon fat or dripping

  • 1 onion, finely chopped

  • 1 rosemary sprig

  • salt and pepper

  • pureed potatoes and carrots, to serve 

Marinade:

  • 1 onion, sliced

  • 1 carrot, sliced

  • 1 celery stick, sliced

  • 2 garlic cloves, crushed

  • 2 bay leaves

  • 6 peppercorns

  • 600 ml/1 pint Barolo or other red wine

Method:

  1. First, marinate the beef. Put the meat in a deep bowl and add the onion, carrot, celery, garlic, bay leaves, peppercorns and red wine.

  2. Cover the bowl and place in the refrigerator to marinate for 24 hours, turning the beef several times. Lift the meat out of the marinade and dry it carefully. Reserve the marinade.

  3. Heat the bacon fat or dripping in a large flameproof casserole. Add the chopped onion and fry over a low heat for about 5 minutes, or until it is soft and golden. Add the beef, increase the heat and brown quickly on all sides.

  4. Strain the reserved marinade into the casserole and bring to the boil. Add the rosemary and season to taste with salt and pepper.

  5. Lower the heat, cover tightly and simmer gently for at least 3 hours, or until the meat is tender. Turn the meat once halfway through cooking.

  6. Transfer the meat to a carving dish or board and slice fairly thickly. Arrange the slices on a warmed serving dish. If the sauce is too thin, reduce a little by rapid boiling.

  7. Remove and discard the rosemary and pour the sauce over the meat. Serve immediately with pureed potatoes and carrots.