Beef in Red Wine
Main Dishes • European
Description
In Bosch ovens, use the 3D roasting function.
Ingredients
- Beef 0 lbs
- Rice Sweet Wine 0 qt
- Red Wine Vinegar 3 tablespoons
- Carrot 10 oz
- Celery stalk 3 pieces
- Dried Chamomile to taste
- Fresh Rose Hips 4 sprigs
- Spanish onions 1 head
- Campbell's Beef Broth ½ l
- Dried parsnip to taste
Step-by-Step Guide
Step 1
First, prepare a strong beef broth. Add 1.5 cups of red wine and 3 tablespoons of red wine vinegar to the broth. Cut the baby carrots into 2–3 pieces, and chop the celery stalks into pieces about 1 cm thick. Dice the onion. Add the vegetables to the broth. Add 2 sprigs of rosemary, parsley, and marjoram to taste. Cook until the volume of the broth reduces by about half. If the broth is too acidic, you can add 1 tablespoon of sugar. Remove all solids from the broth.
Step 2
Rinse the meat and cover it with wine for about half and let it sit for 15 minutes. Then pour in the broth so that the liquid completely covers the meat and let it sit for 30 minutes.
Step 3
Line a baking dish with foil. Remove the meat from the marinade and place it in the dish. Mix the marinade with the remaining broth and heat for about 5 minutes over medium heat. Then add about 3 ladles of the mixture to the meat. Cover with foil.
Step 4
Preheat the oven to 480°F. Place the meat in the oven for about 1.5–2 hours. Open and baste with the marinade every 30 minutes.
Step 5
While the meat is cooking, heat the remaining marinade mixed with broth over low heat.
Step 6
When the meat is ready, place it on the vegetables cooked in the broth and pour hot broth over it.
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