Red Wine Braised Beef

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Now that finals are over, we have some time to make a delicious dinner and also catch up on some of our favorite TV shows, Top Chef in particular.  There was an episode where one of the chefs had an hour to make something, and she chose to use the pressure cooker to braise some meat.  We thought, “pressure cookers are cool, but you know, we actually have the time to really braise something.”  There’s something about braising – meat simmering in a rich liquid for hours on end – that always sounds good, and tastes even better!  Braising is also a lot easier to make than most people think, as there isn’t much technical skill or finesse that goes into the dish.

We made oven roasted carrots and beets and homemade truffle Parmigiano-Reggiano mashed potatoes.  The braising liquid is a great sauce that goes well on top of pretty much everything. You’ll definitely want to pair this with a starch that’ll soak up the delicious liquid so you won’t embarrass yourself by slurping it off your plate. Because you will not want to let it go to waste!

We did not use a bottle of wine out of our collection to cook with, but we did open one to drink with it. In a slightly belated celebration of our first wedding anniversary, we opened a bottle of our “wedding wine.” Our favorite vintage, of our favorite blend, from our favorite winery – King Family Vineyard‘s 2010 Meritage.

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Red Wine Braised Beef

Ingredients: 
  • 3 tbsp olive oil
  • 12 cloves garlic, minced
  • 2 onions, finely diced
  • 6 carrots, roughly diced
  • 1 bottle merlot wine
  • 3 cups beef broth
  • 1.5 lb beef short ribs
  • 2.5 lb beef shoulder roast
  • 12 sprigs of thyme
  • 3 bay leaves
  • Salt and pepper
Instructions: 
  1. In a large Dutch oven, heat the olive oil over medium heat.
  2. Cut the beef shoulder into smaller portions, roughly the same size as the short rib portions. Season all sides with the salt and pepper.
  3. Brown the beef on all sides briefly. Remove to the side.
  4. Strip the thyme from its sprig. Let leaves remain whole.
  5. Add onions, carrots, and half of the thyme to the Dutch oven. Stir to coat in the oil and scrape up any brown bits from the beef. Cook for 10 minutes, stirring occasionally.
  6. Add the garlic to the dish and cook an additional 5 minutes.
  7. Deglaze the dish with the entire bottle of wine. Adjust heat to a light simmer. Allow to reduce by half.
  8. Meanwhile, preheat the oven to 300 degrees.
  9. Return beef to the dish and add the beef broth, bays leaves, and the rest of the thyme.
  10. Cover and place in the oven for 3 hours.
  11. Be careful removing from the oven. Serve over potatoes, rice, or another starch.
Serves 10-12.

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Oven Braised Mustard Chicken

We’re still pretty (very!) new to this whole blogging thing. And sometimes I really want to write down and publish a recipe, because I liked it enough to have it in our repertoire, but I feel like I have very little creative to say about it. This was my dilemma with this dish. Usually I solve this problem by making Selim, who is by far and away the more creative of this pair, write the post. I couldn’t bully him into it this time, so here we are. Don’t judge too much 😉

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We’ve been on a little bit of a kick recently, where we cook meat in the oven all afternoon at a low temperature. So far it’s turned out great! This mustard chicken was our latest experiment. It yielded a tasty and fall-off-the-bone chicken, plus flavorful veggies and broth to accompany it.

Oven Braised Mustard Chicken

Ingredients: 
  • 1 cup dry white wine
  • 4 cloves garlic, minced
  • 1 cup chicken stock
  • 4 tbsp spicy brown mustard
  • 1 1/2 tbsp of liquid from kalamata olives (not oil)
  • 10 kalamata olives, sliced
  • 1 bay leaf
  • 1 1/2 tsp dried rosemary
  • 1 tsp paprika
  • 2 turns of black pepper
  • 1/4 tsp salt
  • 2 bell peppers
  • 1 small onion, sliced
  • 5 chicken drumsticks
Instructions:
  1. Pre-heat the oven 250 degrees.
  2. Whisk together all of the ingredients except for the chicken, onion, and bell peppers.
  3. Place the onion and chicken in a casserole dish. Pour the liquid over top.
  4. Place in the oven, uncovered, and cook for a total of  3 1/2 hours.
  5. Flip the drumsticks and stir up the liquid once, about halfway through.
  6. Slice and add the bell peppers to the dish after three hours of cooking / with 30 minutes left.
Serves 4.