Best Zinfandel Beef Stock Recipes

Zinfandel Braised Beef Short Ribs image

Provided by Food Network

Time 3h30m

Yield 2 servings

Number Of Ingredients 11

2 (750 ml) bottles Zinfandel
2 tablespoons olive oil
8 beef short ribs
Salt and pepper
2 onions, peeled and cut into large dice
2 carrots, peeled and cut into large dice
2 stalks celery, cut into large dice
1 leek, white part, cut into large dice
12 garlic cloves
6 sprigs thyme
2 quarts chicken stock

Steps:

Preheat oven to 350 degrees F.
In a large saucepan, add Zinfandel. Bring to a boil, lower heat, and simmer until reduce by 1/2.
Heat olive oil in a large heavy-bottom saute or roasting pan. Season beef short ribs generously with salt and pepper. Brown beef well on all sides, remove, and set aside. Remove all but 1 tablespoon of oil. Add vegetables, garlic, and thyme cook until lightly browned. Add beef short ribs back to the pan, add reduced wine and cover with chicken stock. Bring to a simmer, cover, and cook for 2 1/2 to 3 hours or until tender. Remove from and allow to cool.
Remove all fat, set aside beef short ribs, re-heat liquid and then strain. Reduce liquid to a light sauce consistency, add beef short ribs and gently heat, and carefully remove beef short ribs to a heated platter. Serve.

Provençal Beef with Zinfandel image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h45m

Yield 12

Number Of Ingredients 16

6 slices bacon, cut into 1/2-inch pieces
3-pound beef boneless chuck roast, trimmed of fat and cut into 1-inch pieces
1 large onion, cut into 1/2-inch wedges
3 cups baby-cut carrots
1 cup red Zinfandel wine
3/4 cup beef broth
3 tablespoons all-purpose flour
1 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 1/2 ounces) diced tomatoes, undrained
1 package (8 ounces) sliced mushrooms
1/2 cup julienne-cut sun-dried tomatoes (not oil-packed)
Hot cooked egg noodles, if desired
Chopped fresh parsley or basil leaves, if desired

Steps:

Cook bacon in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until crisp. Place bacon in 5- to 6-quart slow cooker. Discard all but 1 tablespoon drippings in skillet. Cook beef in drippings in skillet 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Spoon into cooker.
Stir remaining ingredients except mushrooms, sun-dried tomatoes, noodles and parsley into mixture in cooker.
Cover and cook on low heat setting 7 to 8 hours or until beef is tender.
Stir in mushrooms and sun-dried tomatoes. Cover and cook on low heat setting 20 to 30 minutes or until tender. Serve beef mixture over noodles; sprinkle with parsley.

Nutrition Facts : Calories 280, Carbohydrate 10 g, Cholesterol 70 mg, Fiber 2 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg

Zinfandel-Braised Beef Short Ribs image

Provided by duonyte

Categories Meat

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons butter, room temperature
8 beef short ribs or 4 lbs beef short ribs
coarse kosher salt
fresh ground black pepper
2 1/2 cups chopped red onions
2 cups cubed parsnips, 1/2 in cubes
6 garlic cloves, chopped
2 tablespoons chopped fresh rosemary
1 (750 ml) bottle zinfandel
2 cups low sodium beef broth
1 tablespoon all-purpose flour

Steps:

Preheat oven to 325 deg F. Melt 1 tbl butter in heavy large ovenproof pot over medium-high heat.
Sprinkle ribs with coarse salt and pepper, and add to pot in single-layer without crowding. (Do in batches, if necessary). When browned on all sides, remove to bowl.
Add 1 tbl butter to pot (I did not as my ribs exuded enough fat). Add onions and saute until brown, about 6 minutes.
Add parsnips and saute until they begin to color, about 6 minutes.
Add garlic and then the rosemary.
Add wine and broth and bring to a boil, scraping up the browned bits from the bottom of the pot.
Return the ribs and any accumulated juices to the pot in a single layer. Bring to a simmer, cover, and place in oven.
Braise until the ribs are very tender, about 2 1/2 hours.
Using tongs, remove ribs to a serving bowl and keep warm.
Skim fat from the gravy, and boil until it starts to thicken, about 10 minutes.
In the meantime, mix together 1 tbl butter with the flour. Adding it in bits, whisk this into the gravy and continue to cook until it's thick enough to coat a spoon, about 5 minutes longer.
Season with salt and pepper. Cover ribs with gravy.
Note: This can be made up to two days ahead. Rewarm over low heat before serving.