Red Wine Braised Chuck Beef
Red Wine Braised Chuck Beef
Ingredients
- 600 g chuck beef
- salt
- 1 tbsp rapeseed oil
- 2 shallots rough dice
- 1 carrot rough dice
- 2 tbsp tomato paste
- 250 ml red wine
- 300 ml beef stock or 300 ml water and 1 tbsp calf fond
- 2 bay leaves
Instructions
- Divide chuck beef into 4 chunks.
- Heavily salt the exterior of the chunks and let dry brine in the fridge for about 3 hours. (Optional but recommended)
- Preheat the oven to 135 C.
- Roughly dice shallot and carrot.
- Set a dutch oven over medium high heat and add oil. Once hot, add the beef and sear on all sides until nicely browned. Remove the beef from the dutch oven.
- Add shallot, carrot and a big pinch of salt to the dutch oven and sauté for about 10 min or until nicely browned.
- Add tomato paste and sauté for about 1 min.
- Pour in the wine and deglaze the pan. Let cook for 2 min to slightly reduce the wine.
- Add the beef to the dutch oven and add enough stock so it almost covers the beef. Also add the bay leaves.
- Bring to a simmer, cover with a lid and place the dutch oven in the preheated oven. Let the beef braise for about 4 hours or until fork tender.
- Remove beef from the dutch oven.
- Strain the cooking liquid.
- Set the dutch oven over medium heat and add the liquid back. Bring to a simmer and let slowly reduce while stirring constantly for about 25 min
- Add the beef back to the dutch oven to heat it up again.
- Serve the braised beef on some mashed potato and pour some of the sauce on top. I really recommend adding some redcurrant jelly as well, for some freshness.