Red Wine Braised Beef
Red Wine Braised Beef
Ingredients
- 1 boneless beef blade roast, about 3 lbs (1.5 kg) and about 3-inch (7.5-cm) thick
- 1/4 cup (60 ml) olive oil
- 3 shallots, chopped
- 2 teaspoons (10 ml) crushed juniper berries
- 1/2 teaspoon (2.5 ml) cracked black pepper
- 1/4 teaspoon (1 ml) ground nutmeg
- 2 tablespoons (30 ml) unbleached all-purpose flour
- 2 cups (500 ml) red wine
- 2 cups (500 ml) veal stock (or beef broth), warm
- 1 tablespoon (15 ml) ketchup
- 4 large carrots, diced
- 1/4 lb (115 g) pancetta, diced
- 1 tablespoon (15 ml) honey
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In a large ovenproof skillet, brown meat in half the oil. Season with salt and pepper on both sides. Set meat on a plate. In the same skillet, soften shallots with spices in remaining oil (30 ml/2 tablespoons). Sprinkle with flour and mix well. Deglaze with wine. Bring to a boil, whisking constantly.
- Return meat to the skillet. Add half the veal stock and ketchup. Bring to a boil. Cover and roast in the oven for 3 hours. Turn meat over three or four times during cooking and baste with remaining veal stock.
- Add carrots and pancetta around roast. Continue cooking, always covered, for about 1 hour or until meat is fork tender and vegetables are cooked.
Red Wine Braised Beef