3 hrs 30 mins
The Best Recipes in the World; Mark Bittman. Reportedly a specialty of southwestern France. He recommends using Montbazillac, a good Sauterne ,or Barzac. The sauce is described as “nicely but not cloyingly sweet”. Recommended to serve over buttered noodles.
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- 1Add 2 tablespoons oil in a large skillet over med-high heat; wait a minute or so and when the oil is hot, add the beef.
- 2Brown the beef well on both sides, about 10 minutes, adjusting heat so the meat browns but does not burn.
- 3Sprinkle the meat with salt and pepper as it browns.
- 4Transfer meat to a plate; decrease heat to medium.
- 5Add the remaining oil and vegetables to the skillet; stir once, then cover.
- 6Cook for 10-15 minutes, stirring once or twice, until the onions are browned, dry, and almost sticking to the pan.
- 7Uncover, then add the wine and stir.
- 8Add in the meat and cover again.
- 9Adjust the heat so the mixture simmers steadily but not violently and cook until the meat is tender (this may be as short as 90 minutes or as long as 3 hours).
- 10Transfer meat to a cutting board; let it rest for a couple of minutes.
- 11Taste and adjust the sauce seasoning; you should be able to taste the pepper.
- 12If the mixture is very thin (unlikely), boil it down for a few minutes, as needed.
- 13Carve the meat and serve it with the sauce spooned over it.
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Nutritional Facts for Beef Braised in Sweet White Wine
Serving Size: 1 (294 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 908.7
- Calories from Fat 634
- Total Fat 70.4 g
- Saturated Fat 25.6 g
- Cholesterol 165.5 mg
- Sodium 173.0 mg
- Total Carbohydrate 16.5 g
- Dietary Fiber 2.4 g
- Sugars 6.7 g
- Protein 39.9 g