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The ingredients needed to cook Red Wine Braised Beef:
- Prepare 3 lb Boneless beef blade roast
- You need 1/4 cup olive oil
- Get 3 shallots
- Get 2 tsp Juniper berries, crushed
- Prepare 1/2 tsp cracked black pepper
- Use 1/4 tsp ground nutmeg
- Take 2 tbsp AP flour
- Take 2 cup Dry Red Wine
- Get 2 cup veal or beef stock
- Use 1 tbsp ketchup
- Take 4 large carrots, diced
- Get 1/4 lb pancetta, diced
- You need 1 tbsp honey
- Get 1 salt and pepper, to taste
Instructions to make Red Wine Braised Beef:
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In a large ovenproof skillet, brown meat in half the oil. Season with salt and pepper on both sides. Set meat on a plate. In the same skillet, soften shallots with spices in remaining oil (30 ml/2 tablespoons). Sprinkle with flour and mix well. Deglaze with wine. Bring to a boil, whisking constantly.
- Return meat to the skillet. Add half the veal stock and ketchup. Bring to a boil. Cover and roast in the oven for 3 hours. Turn meat over three or four times during cooking and baste with remaining veal stock.
- Add carrots and pancetta around roast. Continue cooking, always covered, for about 1 hour or until meat is fork tender and vegetables are cooked.
- To give a nice crust to braised meat, move the rack to the highest position of the oven. Set the oven to broil. Drain meat and place on a baking sheet. Keep sauce and toppings warm. Brush top of the roast with honey. Broil for about 3 minutes or until surface starts to brown.
- Serve meat with toppings and drizzle with sauce. Serve with barley.
- For perfectly braised meat, don’t completely submerge meat in liquid. Instead, add liquid halfway up meat for a tastier and more concentrated sauce.
For perfectly braised meat, don't completely submerge meat in liquid. Instead, add liquid halfway up meat for a tastier and more concentrated sauce. This hearty casserole packed with delicious beef, shallots and wine is the perfect comfort food on a chilly day. Not your everyday pot roast recipe! Beef roast braised in red wine, with pancetta, onions, carrots, celery, tomato, and garlic.
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