An exquisite dish is an indispensable attribute of a special dinner, especially according to the recipe of refined French cuisine. Cook beef in wine, and you will be amazed at the tenderness and juiciness of such meat.
Beef stew in wine
Ingredients:
- 1, 3 kg of beef on the bone;
- 1 liter of dry red wine;
- 500 ml of meat or chicken broth;
- 2 each carrot and a stalk of celery;
- 1 onion;
- 3 cloves of garlic;
- 90 g bacon;
- 2 bay leaves, rosemary and parsley sprigs;
- 1 stick of cinnamon;
- 3/4 tsp ground black pepper;
- salt;
- olive oil.
Peel all vegetables. Cut carrots, onions and bacon into small cubes, celery into half rings, chop the garlic with a knife. Pour some olive oil into a thick-walled saucepan or cauldron and heat well over high heat.
Wash the meat, cut off any tough films, and rub the piece with pepper and salt. Fry it on all sides until golden brown, turning occasionally with tongs or two forks, and place on a plate. Add bacon in the same oil and fry, stirring occasionally, for 3 minutes, then stir in celery, carrots and onions and simmer for 10 minutes, reducing the temperature to medium. Then add the garlic there, and after a minute - the beef.
Pour wine and broth into a saucepan or cauldron, put rosemary sprigs, bay leaves and cinnamon. Boil everything over maximum heat, cover and simmer at low temperature for 3.5-4 hours, stirring from time to time with a wooden spatula so as not to burn.
Carefully remove the tender meat, transfer it to a dish, cover with foil and fold the edges. Remove the seasoning from the dish and discard, return it to the stove and turn up the heat. Boil the sauce until it thickens, 10-12 minutes, and season with salt to taste. Cut the beef across the grain into thin slices, sprinkle with chopped parsley and serve with a thick wine gravy.
Baked beef in wine
Ingredients:
- 900 g of beef;
- 500 ml of sweet red wine;
- 7 cloves of garlic;
- 2 tsp spices for meat (salt, oregano, allspice, cumin, marjoram, coriander, etc.);
- vegetable oil.
Rinse the beef, pat dry and cut into large cubes. Arrange them in a single layer in an oiled heat-resistant dish sized to fill half the volume. Remove the husk from the garlic cloves, press down lightly with a knife and insert between the pieces of meat. Sprinkle with spices evenly and cover with wine.
Cover the pan with foil and place in an oven preheated to 160oC. Roast the beef for 4 hours, then remove the silver coating and cook for another 2 hours. Remove it and serve hot.
