#redwinesauce

[fridaysteak]

14/02/2024

Ribeye steak with mushrooms, onion rings, tomatoes, peas and chips with a red wine sauce

[lisat317]

Boeuf Bourguignon

Tonight I went French! Boeuf bourguignon is a French stew made with a red wine sauce instead of a beef gravy. Red wine gives a delicious richness to the sauce! With the exception of some seasoning ingredients I already had at home, I spent roughly $30 on the additional ingredients such as the meat, veggies and a few other things. Why spend a fortune at a fancy French restaurant when you can bring French cuisine right to your own kitchen?!

2lbs beef stew meat

1 bag baby carrots

1 bag baby Yukon gold potatoes

6oz container sliced baby bella mushrooms

1 box beef stock (low sodium or unsalted)

1 cup red cooking wine

6oz tomato paste

1tbs Worcester sauce

1tbs sugar

1 bay leaf

Salt, pepper, thyme, garlic/onion powder

In crockpot add carrots, potatoes and mushrooms. In large bowl or deep dish salt and pepper meat, lightly coat meat with flour. Shake off excess flour then brown in pan before adding meat to crock pot. Tip #7 coating meat in flour helps as a thickening agent for the sauce and works in place of making a roux. In the same pan add stock, cooking wine, tomato paste, Worcester sauce, sugar, bay leaf and seasoning. Wisk ingredients together and bring to boil. While boiling slowly wisk flour 1tbs at a time, no more than 4tbs necessary. Lower heat and let reduce till sauce thickens. Taste test! Tip #8 if the sauce is too sweet add a sour element such as lemon juice or vinegar. If the sauce is too sour add a sweet element such as sugar. Pour sauce over meat and veggies in crockpot and mix. Cook on high for 6 hours or low for 8 hours. Remove bay leaf before serving. Enjoy!

[glutenfreedairyfreelifestyle]

I tried Jamie Oliver's red wine sauce recipe with my zucchini noodles. https://www.jamieoliver.com/recipes/sides-and-sauces-recipes/red-wine-sauce/ #glutenfreedairyfreeliving #glutenfree #dairyfree #vegan #vegetarian #paleo #grainfree #redwinesauce #jamieoliver #noodles #zucchini #zucchininoodles

[fridaysteak]

10/05/2019

Peppered ribeye steak with chips, peas and a red wine, shallot and mushroom sauce

[ticolog]

Indulge in the rich flavors of grilled steak complemented by a luxurious red wine sauce made with McMichael Collection Group of Seven Cabernet Merlot 2015. This pairing enhances the boldness of the wine with the savory richness of the steak and the depth of the sauce, creating a memorable dining experience.

Ingredients: 4 beef steaks such as ribeye or sirloin. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup McMichael Collection Group of Seven Cabernet Merlot 2015. 2 tablespoons butter. 2 shallots, minced. 2 cloves garlic, minced. 1 cup beef broth. 1 tablespoon balsamic vinegar. 1 tablespoon Worcestershire sauce. 1 tablespoon fresh thyme leaves. 1 tablespoon chopped fresh parsley.

Instructions: Warm the grill up to a medium-high level. Add salt, pepper, and olive oil to steaks to taste. For medium-rare, grill steaks for about 4 to 5 minutes on each side. Melt the butter in a saucepan over medium-low heat. Saut the garlic and shallots for about two minutes, until they get soft. McMichael Collection Group of Seven Cabernet Merlot, beef broth, balsamic vinegar, and Worcestershire sauce should all be added at this point. Slowly cook until it's half as much, which should take about 10 minutes. Add the parsley and thyme leaves and stir them in. Cook for two more minutes. To taste, add salt and pepper to the sauce. Put red wine sauce on top of grilled steaks and serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

Cherish the Memories

[qesurvey]

Martin Art 2D

[ragnedart]

Beef fillet cooked sous vide and flavored with garlic and thyme. Served with a rich red wine sauce.

Ingredients: 500g beef fillet. Salt and pepper to taste. 2 tbsp olive oil. 4 sprigs of fresh thyme. 3 cloves of garlic, crushed. 200ml red wine. 200ml beef stock. 2 tbsp unsalted butter.

Instructions: Heat the water bath until it is 55C 131F. Add a lot of salt and pepper to the beef fillet. Fill a vacuum-sealed bag with crushed garlic, olive oil, and thyme sprigs. Place the beef fillet inside. Put the beef in the water bath for two hours and seal the bag. To dry the beef, take it out of the bag after it's done cooking. On high heat, sear the beef on all sides for about one minute on each side until it turns brown. Take the beef out of the pan and let it sit for five minutes. Add the red wine and beef stock to the same pan, making sure to scrape up any browned bits on the bottom. Lower the heat of the sauce and stir in the butter until it melts and the mixture is smooth. Cut the beef fillet into thin slices and serve it with the red wine sauce. Have fun!

Prep Time: 10 minutes

Cook Time: 130 minutes

West Loop Wine And Spirits Festival

[cyarindraws]

Tender and juicy short ribs of beef braised in a rich red wine sauce. This dish is comforting and filling.

Ingredients: 4 lbs beef short ribs. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 4 garlic cloves, minced. 2 cups red wine. 2 cups beef broth. 2 sprigs fresh thyme. 2 bay leaves.

Instructions: Preheat the oven to 350F 175C. Season the short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 8 minutes. Remove and set aside. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute. Pour in red wine and beef broth, scraping up any browned bits from the bottom of the pot. Return the short ribs to the pot. Add thyme and bay leaves. Cover the pot and transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone. Serve the short ribs with the braising liquid spooned over the top.

Prep Time: 20 minutes

Cook Time: 180 minutes

taberna pikapote