Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Have you ever cooked a roast beef with red wine instead of beef broth? How was i-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Have you ever cooked a roast beef with red wine instead of beef broth? How was i),it will help you,my kids.
Answers:
It's great! Here's a few recipe for you that we enjoy! Serve w/ the same wine for dinner as that you cooked with, and never cooke w/ a wine you wouldn't drink.
Beef With Red Wine Sauce
--Southern Living, FEBRUARY 2006
Prep: 15 min., Cook: 6 hrs.
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium>______________________________...
Wine Braised Brisket of Beef with Caramelized Pearl>______________________________...
Beef Bourguignon
1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
For serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional
Preheat the oven to 250oF.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
--Ina Garten, Barefoot in Paris cookbook
Other Answers:
Actually I'd recommend a bit of both. Cooking it in too much red wine will get a little overwhelming... You might want to look up recipes for beef bourguignonne - basically roast beef with mushrooms and red wine! And a word of advice on the wine. Don't ever cook with anything you wouldn't drink. Use a red wine (a merlot or cabernet savignon would be good) that you've had and you enjoy.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Have you ever cooked a roast beef with red wine instead of beef broth? How was i-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Have you ever cooked a roast beef with red wine instead of beef broth? How was i),it will help you,my kids.
Answers:
It's great! Here's a few recipe for you that we enjoy! Serve w/ the same wine for dinner as that you cooked with, and never cooke w/ a wine you wouldn't drink.
Beef With Red Wine Sauce
--Southern Living, FEBRUARY 2006
Prep: 15 min., Cook: 6 hrs.
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium>______________________________...
Wine Braised Brisket of Beef with Caramelized Pearl>______________________________...
Beef Bourguignon
1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
For serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional
Preheat the oven to 250oF.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
--Ina Garten, Barefoot in Paris cookbook
Other Answers:
Actually I'd recommend a bit of both. Cooking it in too much red wine will get a little overwhelming... You might want to look up recipes for beef bourguignonne - basically roast beef with mushrooms and red wine! And a word of advice on the wine. Don't ever cook with anything you wouldn't drink. Use a red wine (a merlot or cabernet savignon would be good) that you've had and you enjoy.
Sure!
Search the net for any recipe for Boeuf Bourginon. I'm sure you'll like it, it's a classic!
Oh yes I have several times fixed a roast in red wine in fact just a week ago I did.Any red wine is fine and it is very tasty.The wine tenderizes the roast nicely while cooking.I take a knife and put a few slits in the meat then pour the wine in those slits so the wine goes more into the roast while cooking.You wont regret cooking a roast in red wine thats for sure.You cant really taste the wine as it soaks up in the roast.Dont pour alot of wine over the roast tho just til about an inch or two is in bottom of pan is all.Then while the roast is cooking I baste with the wine and if you dont have a baster use a big spoon and just spoon the juice from the roast over the meat.I do this at least 2 or 3 times while cooking.Happy Cooking It was delicious.
I use whatever wine is cheapest.
You can use an inexpensive red wine. Fruity adds to the taste. The acidity and alcohol will make the meat more tender.
correctness,It's Non-profit and only for informational purposes.
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