Refined dish – indispensable attribute of a special dinner, especially according to the recipe of distinguished French cuisine. Make beef in wine, and you are surprised tenderness and juiciness of such meat.
Braised beef in wine
Ingredients:
- 1.3 kg of beef on the bone; - 1 l of red dry wine;
- 500 ml of meat or chicken broth; - on 2 carrots and a stalk of a celery; - 1 bulb; - 3 segments of garlic; - 90 g of bacon; - on 2 bay leaves, branches of rosemary and parsley; - 1 stick of cinnamon; - 3/4 tsps of a black sprinkling pepper;
- salt; - olive oil. Peel all vegetables. Cut carrots, onions and bacon small into cubes, a celery – half rings, chop a knife garlic. Pour a little olive oil in a thick-walled pan or a cauldron and properly heat on strong fire.
Wash up meat, cut off if necessary rigid films and rub a piece with pepper and salt. Fry it to a ruddy-brown crust from all directions, periodically overturning nippers or two forks, and lay out on a plate. Throw bacon into the same oil and fry, stirring slowly, 3 minutes, then implicate a celery, carrots and onions and you weary 10 minutes, having lowered temperature to an average value. Then add garlic there, and in a minute – beef. Pour in wine and broth in a pan or a cauldron, put rosemary branches, bay leaf and cinnamon. Boil everything on the maximum fire, close a cover and you extinguish at a small temperature within 3.5-4 hours, from time to time mixing a wooden scapula that didn't burn. Accurately take soft meat, shift it to a dish, cover with a foil and turn in edges. Pull out from ware of seasoning and throw out, return it on a plate and increase fire. You cook sauce until it thickens, 10-12 minutes, add some salt to it to taste. Cut beef across fibers on not thick slices, strew with chopped parsley and give with dense wine gravy.
Baked beef in wine
Ingredients: - 900 g of beef; - 500 ml of sweet red wine; - 7 segments of garlic; - 2 tsps of spices for meat (salt, an oregano, allspice, caraway seeds, a marjoram, a coriander and so forth); - vegetable oil. Wash out beef, dry and cut with large bars. Lay them in one layer in the oiled heat resisting form of such size that they occupied a half of volume. Exempt garlic segments from a peel, slightly press down them a knife and insert between meat pieces. Evenly strew it with spices and fill in with wine. Cover ware with a foil and put in the oven which is previously warmed to 160oC. Bake beef 4 hours then remove a silvery covering and cook a dish 2 more hours. Get it and give hot.