Today we’re having a real classic: braised beef in red wine!
A very tender sliced meat delicious with its velvet sauce. Result? I hope you’ve brought your appetite!
I like making it in advance, slicing and freezing to make sure I could have it every time I feel like eating it! like it!
This is my solution to make delicious dinners even when I have no time J Because eating good food during the week is possible, it’s just a matter of organization 😉
SERVES 4 PEOPLE
READY IN 2h 45’
INGREDIENTS
1 LB 8 oz beef
All-purpose flour to taste
4 tablespoons extra virgin olive oil
1 tablespoon butter
1 carrot, cubed
1 celery stalk, cubed
½ sliced onion
2 bay leaves
1 glass red wine (Barolo is excellent!)
1 glass hot water
1,5 teaspoon vegetable stock powder
½ glass cold water + 1 teaspoon flour
STEP 1: BROWN THE MEAT
Flour the meat, then place it in a pot with melted butter and oil. Fry over medium-high heat, turning the meat on all sides so to make it brown.
STEP 2: ADD VEGETABLES
Add vegetables (celery, carrot and onion) and the bay leaves and cook for 3 more minutes.
STEP 3: ADD THE LIQUIDS
Simmer with red wine until reduced, then add a glass of hot water and cook on low heat for 2 hours adding vegetable stock powder.
STEP 4: SLICE IT
When cooked, remove from heat and let the braised beef cool directly in the pot; then place it on a cutting board and slice it (if cold it’s easier!)
STEP 5: THICK THE SAUCE
If you like whole vegetables you can simply put the braised slices into the pan and gently warm.
If you prefer a creamy sauce, blend vegetables, then att cold water + flour mixture to the pan and warm it. Your sauce is ready!
#getBready & enjoy your meal
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