Steve’s Slow Braised Beef in Red Wine
*makes 4 servings
Steve’s Slow Braised Beef in Red Wine
*makes 4 servingsI N G R E D I E N T S
- 1kg Beef Osso Bucco
- 100ml Olive Oil
- 2-3 Carrots
- 2 Garlic Cloves – each cut in ½
- 1 Brown Onion – sliced
- 500ml Concord or Sacramental Wine
- 500ml Chicken or Veal Stock or Dry Wine
- 3 Bay Leaves
- 2 tbs Thyme Leaves - Finely Chopped
- 1 tsp Black Pepper
- ½ cup Plain Flour
M E T H O D
Add pepper to flour and coat beef, shaking off excess flour.
In a heavy based pan, use ½ the oil to brown meat in 2-3 batches until golden, and remove from pan.
Add the remaining oil to pan and add carrots, garlic and onion, and sauté over a medium to high heat, until well browned.
Stir in the wine, stock/wine, bay leaves, thyme and bring to simmer. Reduce heat to as low as possible and add the seared gravy beef. Cover and cook for 3 ½-4 hours or until meat is falling apart. Remove meat from the pan and keep warm.
Simmer sauce over a high heat until reduced further. Strain the sauce through a colander or sieve and return to pan. Add the meat and gently reheat. Serve with your favourite addition such as mashed potato, pasta or couscous.
Add pepper to flour and coat beef, shaking off excess flour.
In a heavy based pan, use ½ the oil to brown meat in 2-3 batches until golden, and remove from pan.
Add the remaining oil to pan and add carrots, garlic and onion, and sauté over a medium to high heat, until well browned.
Stir in the wine, stock/wine, bay leaves, thyme and bring to simmer. Reduce heat to as low as possible and add the seared gravy beef. Cover and cook for 3 ½-4 hours or until meat is falling apart. Remove meat from the pan and keep warm.
Simmer sauce over a high heat until reduced further. Strain the sauce through a colander or sieve and return to pan. Add the meat and gently reheat. Serve with your favourite addition such as mashed potato, pasta or couscous.
VARIATIONS: Replace Beef Osso Bucco with any of the following: gravy beef, chuck steak, veal osso bucco, veal second cut chops or ox tail.