Red Wine Braised Beef

Name: Red Wine Braised Beef
Total time: 18000 s
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb Boneless beef blade roast; 1/4 cup olive oil; 3 shallots; 2 tsp Juniper berries, crushed; 1/2 tsp cracked black pepper; 1/4 tsp ground nutmeg; 2 tbsp AP flour; 2 cup Dry Red Wine; 2 cup veal or beef stock; 1 tbsp ketchup; 4 large carrots, diced; 1/4 lb pancetta, diced; 1 tbsp honey; 1 salt and pepper, to taste

Greg Pajak @cook_3344536

Calgary, Alberta

Red Wine Braised Beef

Greg Pajak @cook_3344536

Saved

Ingredients

5 hours

6 servings

3 lbBoneless beef blade roast
1/4 cupolive oil
3shallots
2 tspJuniper berries, crushed
1/2 tspcracked black pepper
1/4 tspground nutmeg
2 tbspAP flour
2 cupDry Red Wine
2 cupveal or beef stock
1 tbspketchup
4 largecarrots, diced
1/4 lbpancetta, diced
1 tbsphoney
1salt and pepper, to taste

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Steps

5 hours

1

With the rack in the middle position, preheat the oven to 180 °C (350 °F).
2

In a large ovenproof skillet, brown meat in half the oil. Season with salt and pepper on both sides. Set meat on a plate. In the same skillet, soften shallots with spices in remaining oil (30 ml/2 tablespoons). Sprinkle with flour and mix well. Deglaze with wine. Bring to a boil, whisking constantly.
3

Return meat to the skillet. Add half the veal stock and ketchup. Bring to a boil. Cover and roast in the oven for 3 hours. Turn meat over three or four times during cooking and baste with remaining veal stock.
4

Add carrots and pancetta around roast. Continue cooking, always covered, for about 1 hour or until meat is fork tender and vegetables are cooked.
5

To give a nice crust to braised meat, move the rack to the highest position of the oven. Set the oven to broil. Drain meat and place on a baking sheet. Keep sauce and toppings warm. Brush top of the roast with honey. Broil for about 3 minutes or until surface starts to brown.
6

Serve meat with toppings and drizzle with sauce. Serve with barley.
7

For perfectly braised meat, don’t completely submerge meat in liquid. Instead, add liquid halfway up meat for a tastier and more concentrated sauce.