Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Braised Beef in Red Wine Sauce Recipe
    Lost? Site Map

    Braised Beef in Red Wine Sauce

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 10 mins

    10 mins

    5 hrs

    evelyn/athens's Note:

    Rather like a daube - but this is an Italian-style pot roast. It takes rather a long while to cook, but it can be made ahead and reheated. It is great served with pan-fried polenta to dip into the tasty sauce and sautéed spinach alongside.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Season beef (lightly if using salted broth).
    2. 2
      Heat oil in large Dutch oven over high heat.
    3. 3
      Add beef and brown on all sides, about 15 minutes.
    4. 4
      Transfer beef to platter; reduce heat to medium.
    5. 5
      Add onion and bacon to pot.
    6. 6
      Sauté until onion is golden, about 8 minutes.
    7. 7
      Mix in tomato paste, bay leaves, cloves and rosemary.
    8. 8
      Add wine.
    9. 9
      Return meat and any juices.
    10. 10
      Cover and simmer 30 minutes, turning meat once.
    11. 11
      M ix stock and tomatoes into sauce.
    12. 12
      Cover and simmer gently until meat is tender, turning occasionally, about 2 hours and 45 minutes.
    13. 13
      Transfer beef to platter.
    14. 14
      Cover with foil to keep warm.
    15. 15
      Strain sauce through fine sieve, pressing on solids.
    16. 16
      Degrease sauce.
    17. 17
      Return sauce to pot.
    18. 18
      Boil until reduced to 2 cups, about 1 hour.
    19. 19
      Add any beef juices from platter.
    20. 20
      Cut beef across grain into 1/3 inch slices (can be prepared 1 day ahead. Rewarm gently before serving).
    21. 21
      Arrange meat slices on a platter lined with pan-fried polenta and spoon sauce over.
    22. 22
      Serve sautéed spinach alongside.

    Ratings & Reviews:

    • on December 25, 2005

      45

      I served this for our Christmas dinner when the turkey didn't defrost. The roast was tender and sauce was very nice over mashed potatos.

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

    Advertisement

    Nutritional Facts for Braised Beef in Red Wine Sauce

    Serving Size: 1 (415 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 465.6
     
    Calories from Fat 209
    44%
    Total Fat 23.2 g
    35%
    Saturated Fat 5.2 g
    26%
    Cholesterol 93.7 mg
    31%
    Sodium 168.5 mg
    7%
    Total Carbohydrate 7.2 g
    2%
    Dietary Fiber 1.1 g
    4%
    Sugars 3.3 g
    13%
    Protein 38.2 g
    76%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites