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    You are in: Home / Recipes / Beef in Red Wine Recipe
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    Beef in Red Wine

    Beef in Red Wine. Photo by diner524

    1/3 Photos of Beef in Red Wine

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    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    1 hr

    4 hrs

    mersaydees's Note:

    This roast is based on a recipe from The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon. Allow time for the beef to marinate 12 to 24 hours. Tip: I find it easy to peel tomatoes by filling a small deep saucepan with water, bring to a boil, remove from heat, and plunging a tomato held up with a fork into the water, slow-counting to ten; the skin comes off easily without cooking the tomato.

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    Ingredients:

    Servings:

    Units: US | Metric

    MARINADE

    VEGETABLES

    BRAISING INGREDIENTS

    Directions:

    1. 1
      Rub salt and pepper over beef.
    2. 2
      Mix together all marinade ingredients in glass or ceramic bowl large enough to accommodate the beef. Add the beef and coat on all sides with the marinade, cover, and refrigerate 12 to 24 hours, turning the beef occasionally.
    3. 3
      Remove beef from marinade and pat dry with paper towels. Strain and reserve marinade.
    4. 4
      Heat oil in large Dutch oven.
    5. 5
      Add bacon; cook until transparent.
    6. 6
      Add beef and brown on all sides.
    7. 7
      Drain off fat.
    8. 8
      Pour warm brandy over beef and ignite; allow flames to die down.
    9. 9
      Add remaining braising ingredients; cover pan.
    10. 10
      Bake in 350 degree F oven for 3 hours, occasionally basting with reserved marinade.
    11. 11
      While meat is roasting, prepare vegetables.
    12. 12
      During the last hour of braising, add onions and carrots to Dutch oven.
    13. 13
      When meat and vegetables are tender, remove from oven and place on preheated platter.
    14. 14
      Surround with onions and carrots. Garnish with parsley and keep warm.
    15. 15
      Strain sauce through a sieve, skimming off any fat.
    16. 16
      Make a medium to dark roux with the flour and butter.
    17. 17
      Thicken pan sauce with all or part of the roux.
    18. 18
      Stir and heat to boiling 1 to 2 minutes.
    19. 19
      Add Madeira and cognac. Adjust seasonings.
    20. 20
      Spoon some sauce over meat; serve remaining sauce on the side.

    Ratings & Reviews:

    • on June 01, 2009

      55

      Delicious roast beef!!! I used a 2 lb sirloin tip roast. I followed the ingredients but once I marinaded the beef and strained it, I added those onions in with the beef after it was browned along with some of the marinade. When it came time for the vegetables, I then also used the carrots from the strained marinade, but otherwise followed as written and it came out perfect!!! I served it for a Sunday dinner along with mashed potatoes, gravy from the roast, corn and homemade crescent rolls, yummo!!! Thanks mersaydees for sharing the recipe!!! Made for ZWT 5.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 06, 2009

      55

      omg! this beef was so delicious! it came out perfectly tender and the flavors came together so well! i absolutely loved this! i will prob end up making this next year as my holiday roast! delish! made for recipe swap!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2008

      55

      One word WOW. I do not know how many times, I had my family coming out to the kitchen, to say what a gorgeous smell. Do not be put off by all the ingredients it really is not time consuming. The majority of time comes into marinating and then the long cooking time and it is well worth the wait. I made as is except I added some roatsed parsnips to the veg and also made some stuffing balls. I did tie the beef with kitchen string at intervals, so the meat would keep its shape. I do not have a dutch oven so I browned the beef as stated then cooked in a large saucepan covered over a very low heat. I strained the marinade and added to the saucepan to give it more liquid, and added some beef stock granules so the wine did not over power the sauce. This was absolutely amazing and the meat just fell apart it was so tender from all the marinating and slow cooking. The sauce was gorgeous and the whole meal was just so morish I will be making this again soon. A definite keeper, one of the best recipes I have tried in a long time.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Beef in Red Wine

    Serving Size: 1 (681 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 642.2
     
    Calories from Fat 199
    31%
    Total Fat 22.1 g
    34%
    Saturated Fat 7.8 g
    39%
    Cholesterol 151.3 mg
    50%
    Sodium 918.3 mg
    38%
    Total Carbohydrate 29.4 g
    9%
    Dietary Fiber 4.9 g
    19%
    Sugars 11.2 g
    45%
    Protein 53.7 g
    107%

    The following items or measurements are not included:

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