How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Braised Beef In Red Wine ?

You need 6 ingredients. The key ingredients include: FOR THE MARINADE: Combine all ingredients in a saucepan and bring to a boil over high heat., Meanwhile, place the meat in a heatproof container. When the marinade comes to a boil, pour it over the meat and let cool. When it is cool, cover the container with plastic wrap and refrigerate for at least 6 hours, or as long as 3 days., When you are ready to cook, remove the beef, reserving the marinade, and pat it dry with paper towels. Heat the oil in a pressure cooker over medium-high heat until hot. Add the beef and sprinkle it with the salt. Cook, uncovered, over medium heat for about 15 minutes, turning occasionally, until the meat has browned on all sides., Add the marinade and bring to a boil. Cover and bring the cooker to the appropriate pressure, following the manufacturer's guidelines, then reduce the heat to very low and cook for 1 hour., and more.

Is Braised Beef In Red Wine suitable as meat & poultry?

Yes, Braised Beef In Red Wine falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Braised Beef In Red Wine ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Beef In Red Wine Recipe

Name: Braised Beef In Red Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MARINADE: Combine all ingredients in a saucepan and bring to a boil over high heat.; Meanwhile, place the meat in a heatproof container. When the marinade comes to a boil, pour it over the meat and let cool. When it is cool, cover the container with plastic wrap and refrigerate for…; When you are ready to cook, remove the beef, reserving the marinade, and pat it dry with paper towels. Heat the oil in a pressure cooker over medium-high heat until hot. Add the beef and sprinkle i…; Add the marinade and bring to a boil. Cover and bring the cooker to the appropriate pressure, following the manufacturer's guidelines, then reduce the heat to very low and cook for 1 hour.; Depressurize the cooker according to the manufacturer's instructions and remove the meat. Transfer the cooking juices to a saucepan and let them rest for 10 minutes to allow the fat to rise to the …; Skim all the visible fat from the surface of the cooking juices and bring the liquid to a boil. Boil gently for 5 minutes, then stir in the dissolved potato starch to thicken the juices. Strain the…

Braised Beef In Red Wine – a delicious recipe with Combine, Meanwhile, cook, marinade, minutes, Boil gently. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

FOR THE MARINADE: Combine all ingredients in a saucepan and bring to a boil over high heat.
Meanwhile, place the meat in a heatproof container. When the marinade comes to a boil, pour it over the meat and let cool. When it is cool, cover the container with plastic wrap and refrigerate for at least 6 hours, or as long as 3 days.
When you are ready to cook, remove the beef, reserving the marinade, and pat it dry with paper towels. Heat the oil in a pressure cooker over medium-high heat until hot. Add the beef and sprinkle it with the salt. Cook, uncovered, over medium heat for about 15 minutes, turning occasionally, until the meat has browned on all sides.
Add the marinade and bring to a boil. Cover and bring the cooker to the appropriate pressure, following the manufacturer's guidelines, then reduce the heat to very low and cook for 1 hour.
Depressurize the cooker according to the manufacturer's instructions and remove the meat. Transfer the cooking juices to a saucepan and let them rest for 10 minutes to allow the fat to rise to the top. Return the meat to the cooker.
Skim all the visible fat from the surface of the cooking juices and bring the liquid to a boil. Boil gently for 5 minutes, then stir in the dissolved potato starch to thicken the juices. Strain the sauce through a fine strainer and pour all but 1 cup of it over the meat. Set aside.

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Servings
4 servings
Category
Meat & Poultry

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Braised Beef In Red Wine

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