Beef braised in red wine

165 min · serves 4

The long part is waiting. Beef only softens with time at a bare simmer, and turning up the heat does not shorten it.

Ingredients

• 800 g Beef brisket or shin
• 500 ml Red wine, or beef stock plus 15ml balsamic vinegar
• 300 ml Beef stock
• 2 whole Onions
• 2 whole Carrots
• 4 cloves Garlic
• 30 g Tomato paste
• 20 g Plain flour
• 30 ml Cooking oil
• 2 leaves Bay leaves
• 8 g Salt and pepper

Method

1. Cut the beef into four centimetre chunks and pat the surfaces completely dry. Wet meat will not brown.
2. Sear the beef in small batches over high heat until browned all over, then set aside.
3. Lower the heat and cook the chopped onion and carrot in the same pot until the onion turns translucent.
4. Stir in the minced garlic and tomato paste for a minute, add the flour and stir another minute.
5. Pour in the wine and scrape the bottom of the pot clean with a wooden spoon, boiling for about two minutes.
6. Return the beef with its juices, add the stock and bay leaves, and season.
7. Cover and simmer gently for about two and a half hours. It is ready when a fork pulls the meat apart easily.
8. Uncover and reduce for ten more minutes until the sauce thickens, then adjust the seasoning.

Beef braised in red wine →