Best Merlot Braised Beef Recipes

Merlot Braised Beef Short Ribs image

Provided by DancingPanda

Categories Meat

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 10

8 meaty beef short ribs
salt & pepper
1 cup merlot (I use wine from BC vineyards)
2 1/2 cups beef stock
1/4 cup flour
1 tablespoon brown sugar
2 tablespoons Dijon mustard
1 medium onion, halved and thinly sliced
2 garlic cloves, thinly sliced
4 -5 sprigs fresh thyme

Steps:

Preheat oven to 450 F.
Season the short ribs with salt and pepper and place in a roasting pan that's just large enough to hold them in a single layer.
Roast for 30 minutes.
Meanwhile, place the wine, stock, flour, sugar and mustard in a medium-sized pot and whisk until well combined. Mix in the onion, garlic and thyme.
Bring to a boil, boil 2 minutes and then remove from the heat.
Once the short ribs have roasted for 30 minutes, remove from the oven and drain away the excess fat.
Reduce the oven temperature to 325°F.
Pour the wine/stock mixture over the ribs.
Cover and bake for 2 hours or until the meat is very tender and falling off the bone.
Skim any fat from the surface of the ribs before serving.

Nutrition Facts : Calories 119.1, Fat 0.7, SaturatedFat 0.2, Sodium 648, Carbohydrate 14.3, Fiber 1, Sugar 5, Protein 3.3

Merlot Braised Beef image

Provided by Graybert

Categories Breads

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 24

1 lb stewing beef, cubed
1 onion, sliced
1 stalk celery, sliced (and leaves)
3 cloves garlic, smashed
3 sprigs parsley
1 bay leaf
6 juniper berries, crushed
1 1/2 cups merlot or 1 1/2 cups dry red wine
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
3 tablespoons butter
2 tablespoons granulated sugar
1/4 cup beef stock or 1/4 cup water
2 carrots, cut in 1-inch lengths
1 teaspoon salt
1/2 cup white pearl onion
1 cup button mushroom
2 tablespoons chopped fresh parsley
1 egg
1/2 cup milk
1/2 cup all-purpose flour
1/4 teaspoon salt

Steps:

In large bowl, combine beef, sliced onion, celery, garlic, parsley sprigs, bay leaf, juniper berries, wine, thyme and pepper; cover and marinate in refrigerator doe 12 to 24 hours.
Remove beef; sprinkle with flour and set aside.
Strain marinade through sieve into bowl, pressing solids; set marinade aside.
In skillet, heat oil over medium-high heat; brown beef in batches.
Transfer to bowl.
Add 1 tbsp butter to pan.
Stir in sugar, cook until deep nutty brown.
Stir in reserved marinade and stock, averting eyes to avoid splatters.
Add beef, carrots and salt; cover and simmer over low heat, stirring often, until beef is tender, about 1 ½ hours.
Meanwhile, in skillet, heat remaining butter over medium heat; cook pearl onions until browned, 12 minutes.
With slotted spoon, transfer to stew.
Add mushrooms to skillet; simmer for 10 minutes.
Serve sprinkled with parsley.
Popovers-----------------.
In bowl, whisk egg with milk; stir in flour and salt until blended but still lumpy.
Spoon into well-buttered jumbo muffin cups, filling 3/4 full.
Place in center of cold oven.
Heat oven to 450F; bake for 25 minutes.
With skewer, puncture each popover; bake for 10 minutes or until puffed.
(Make ahead; Let cool; cover and set aside at room temperature for up to 8 hours. Reheat in 325F oven for 5-10 minutes).