Braised Beef in Wine Sauce
Main Dishes • European
Description
Braised Beef in Wine Sauce
Ingredients
- Vinegar essence 10 fl oz
- Soy Sauce 9 tablespoons
- Red Grape Juice 5 fl oz
- Veal Tenderloin 0 lbs
- Green peppercorns ½ teaspoon
- Bay leaf 3 pieces
- Juniper Berries 5 pieces
- Ground clove 2 pieces
- Onion 2 heads
- Herbs 1 bunch
- Ground Black Pepper to taste
- Vegetable Oil 4 tablespoons
- Raisins 5 oz
- Apple Cider Vinegar 2 tablespoons
Step-by-Step Guide
Step 1
In a pot, mix 375 ml of water, vinegar, soy sauce, peppercorns, cloves, bay leaves, and juniper berries. Bring to a boil and let cool.
Step 2
Place the meat in the marinade and refrigerate for 2 days.
Step 3
Heat vegetable oil in a large skillet over medium heat. Pat the meat dry and place it in the heated skillet, adding finely chopped onion and herbs. Sauté until golden brown.
Step 4
Pour 250 ml of strained marinade into the skillet with the meat, bring to a boil, reduce heat, cover, and simmer for about 1.5 hours, until the meat is tender. Add the wine and simmer for another 10 minutes. Transfer the meat to a plate.
Step 5
Pour the sauce from the skillet into a blender and blend well. Return it to the skillet. Add raisins, season with pepper, and pour in the apple cider vinegar. Place over medium heat and cook, stirring, until the sauce slightly thickens.
Step 6
Cut the meat into small pieces and place it on a dish. Pour the sauce over it and serve.
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