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The Braised Pot Roast in Red Wine, which requires no marinating, is a delectable main course ideal for the fall and winter seasons. Nonetheless, its hearty flavors can be enjoyed throughout the year, making it a versatile dish. It pairs beautifully with sides such as homemade mashed potatoes.
This Braised Beef in Red Wine skips the marinating process, streamlining the preparation without sacrificing taste: in fact this method delivers a succulent, tender meat drenched in a rich and flavorful red wine sauce.
Our rendition of the Braised Meat in Wine eliminates not only the marinating step but also the addition of tomatoes. The secret to its effortless preparation lies in slow cooking, which ensures the meat remains moist and flavorful, requiring minimal attention. The occasional turn is all that’s needed to ensure every inch is infused with the aromatic wine sauce.
Braising beef in red wine creates a tender, flavorful dish that’s both comforting and elegant. The best cuts for this cooking method are those with a good amount of connective tissue and marbling, which will break down during the slow cooking process and provide the meat with rich flavor and a melt-in-your-mouth texture. Here are some of the best cuts for braising in red wine: chuck roast (or Chuck Shoulder), brisket or short ribs.
Ingredients
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Instructions
To prepare this braised beef, wash and clean the vegetables, chop them into small pieces and put them in a saucepan with a drizzle of olive oil, the clove of garlic and sauté for a few minutes. Then add the meat, salt it well and brown it on all sides.
When the meat is well browned on all sides add the red wine (it should come halfway through the meat) add a few bay leaves, lower the flame, cover with a lid and begin the slow cooking. While the meat is cooking (it will take about 2 hours depending on the cut of meat you will have) take care to turn it from time to time so that it absorbs the wine and all the flavorings thoroughly.
When the meat is well cooked and tender remove it from the saucepan, cover it with aluminum foil so it preserves the heat and juices, remove the bay leaves, and blend the gravy with an immersion blender. Add some cornstarch to the gravy, turn up the heat and cook until a semi-dense gravy is obtained.
Now take the meat, cut it into slices about 5 mm thick, arrange them on a serving plate and drizzle them with the sauce. There goes the Braised Beef in red wine is ready to be served and enjoyed accompanied by homemade mashed potatoes.
