Braised beef in red wine is a globally cherished dish, thanks to the rich, enticing flavor of tender beef infused with the aromatic essence of red wine. From Asia to Europe, braised beef in red wine is prepared in various ways while retaining its signature taste. The tender beef melts in your mouth, blending with the robust flavor of wine and a touch of sweetness from carrots and potatoes, creating an irresistible appeal. Let’s join Annam Gourmet to explore how to make this dish and discover why it has become a favorite delicacy worldwide.
To make your beef dishes flavorful and visually appealing, pay attention to the following points when choosing fresh beef:
High-quality beef usually has a bright red color, light yellow fat, white and firm connective tissues. Choose meat with soft, small fibers that aren’t too fine. Press lightly with your finger; fresh beef should be elastic, non-sticky, dry, and free of unpleasant odors. Female beef is often tastier than male beef, and if possible, opt for young beef for its softer, sweeter taste. Fresh beef always offers a more nutritious and delightful flavor than old, stale, or poorly preserved meat.
Avoid purchasing beef that has unusual colors like pale green or white spots between the fibers, or emits an unpleasant smell. Also, steer clear of dark red meat with deep yellow fat, yellowish bones, soft and mushy texture, sticky surface, or slimy residue, as these signs indicate the beef may be spoiled or improperly stored.
Choosing Beef Cuts for Different Dishes:
>>> Read more: 6 Tips for Choosing Delicious, Tender Beef
Braised beef in red wine is a nutritious dish, offering vital nutrients for the body. Beef is an excellent source of protein and iron, which help generate new cells, strengthen the immune system, and promote heart health.
Meanwhile, red wine contains antioxidants such as resveratrol, which helps prevent certain diseases and supports cardiovascular health. Additionally, spices like garlic, onion, mushrooms, and herbs in the dish provide anti-inflammatory and antioxidant benefits, improving overall well-being.
Preparing braised beef in red wine is not overly complicated, especially for cooking enthusiasts eager to create a delicious meal at home. Below are two simple recipes for crafting this exquisite dish.
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Step 1: Place the oven rack in the lower third and preheat the oven to 350℉.
Step 2: Dice one large yellow onion (about 2 cups). Peel and slice one medium carrot into 1/2-inch thick rounds (about 1/3 cup). Mince 3 garlic cloves.
Step 3: Cut 8 ounces of thick-cut smoked bacon into 1/2-inch pieces. Cook in a Dutch oven or heavy-bottomed pot over medium heat, stirring occasionally, until the fat renders and the bacon turns brown and crispy, 10–12 minutes. Meanwhile, trim excess fat from 3 pounds of boneless beef chuck and cut it into 2-inch cubes. Pat dry with paper towels and season with 2 teaspoons kosher salt and 1/2 teaspoon black pepper.
Step 4: Remove the cooked bacon with a slotted spoon and set aside.
Step 5: Brown the beef in batches, cooking each side for 2–3 minutes, then transfer to a plate.
Step 6: Add onions and carrots to the pot, cooking for 3 minutes until softened. Stir in garlic for 30 seconds until fragrant. Add 1 tablespoon of tomato paste, stirring to coat the vegetables. Cook for 1–2 minutes until darkened. Sprinkle 3 tablespoons of flour and stir for 1 minute.
Step 7: Add 1 bottle of dry red wine (750 ml) and scrape the bottom of the pot to deglaze. Pour in 1 cup of low-sodium beef stock, 5 thyme sprigs, 2 bay leaves, and 1/2 teaspoon kosher salt. Return the beef and bacon to the pot and bring to a simmer.
Step 8: Cover the pot and transfer to the oven, cooking for 2 hours until the beef is tender.
Step 9: Thirty minutes before the beef is ready, peel and quarter 8 ounces of pearl onions and trim 8 ounces of cremini mushrooms.
Step 10: In a large skillet, melt 3 tablespoons of butter over medium heat. Add onions, mushrooms, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 12–15 minutes until softened and golden.
Step 11: Stir the onions and mushrooms into the pot. Discard the bay leaves and thyme stems. Taste and adjust seasoning as needed. Garnish with chopped fresh parsley if desired.
Red wine plays a crucial role in the flavor of this dish. Choose red wines made from Pinot Noir, Cabernet Sauvignon, or Merlot grapes, as they provide a fresh, delicious taste that pairs beautifully with beef. The wine also helps tenderize the meat faster.
At Annam Gourmet’s wine section, you can find a wide range of wines and spirits from renowned global brands, including standout products made in Vietnam.
In conclusion, braised beef in red wine is a unique and nutritious dish that’s bursting with flavor. With the recipe shared by Annam Gourmet, we hope you can successfully treat your family to a sumptuous meal!
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