SLOW-COOKED RED WINE BEEF STEW
Red wine and beef are such an elemental combination that it's worth mastering the technique for a great stew: Sauté the ingredients quickly to caramelize and reduce, then cook through very slowly (preferably in a low oven, but see our Notes on how to cook in the slow cooker or pressure cooker). You can use any wine you like, since it will be cooked for a long time: the alcohol, acidity and fruitiness that make wine lovely in the glass are not so nice in the bowl; they have to be tamed by simmering. But the tangy, syrupy taste they leave behind is an ideal counterpoint to red meat. Celery is optional because some don't like it, but note that it's not eaten: It just provides a green flavor note alongside the sweet carrots and earthy potatoes.
Provided by Julia Moskin
Categories dinner, soups and stews, main course
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Marinate the meat: In a large bowl, combine all the marinade ingredients. Mix well and refrigerate in the bowl or a thick sealable plastic bag for at least 2 hours or up to 1 day.
- When ready to cook, strain off the marinade and reserve for cooking. Drain meat on paper towels and pat until very dry. Sprinkle with salt and pepper.
- Place a large, heavy pot with a tight-fitting lid on the stove and rub the bottom with the smashed, peeled clove of garlic, until coated with the garlic's oils. Discard garlic.
- Add 2 tablespoons vegetable oil, and cook over medium heat until shimmering. Add half the meat and brown gently on both sides while preparing the vegetables. There's no need for a hard crust to form; a little browning is all that's required. When browned, remove meat to paper towels to drain. Repeat with remaining 2 tablespoons oil and meat. Return all the browned, drained meat to the pot.
- Meanwhile, cut the celery (if using) and carrots into large chunks. Peel and chop the onions. Peel and dice the potato.
- Heat oven to 250 degrees. In a separate skillet, heat pancetta (if using) and olive oil over low heat. Cook gently until the fat renders. When the pork fat is running, add onions, celery, carrot, onion and minced garlic. (If not using pancetta, simply heat olive oil and add vegetables and garlic.) Cook gently, stirring, until softened and golden, about 10 minutes. Raise the heat, add tomato paste and cook, stirring, until fragrant and sizzling. Add the bouquet garni, reserved marinade and potato. Let bubble fiercely for 5 to 10 minutes, until liquid is thickened and syrupy. Add mixture, once cooked, to the pot with the meat.
- Pour in the wine and, if needed, enough broth to just cover the ingredients. Stir to combine. Bring to a simmer, cover tightly and bake 4 to 5 hours, until the meat is soft enough to eat with a spoon and the sauce is rich and thick. After 4 hours, if liquid seems thin, uncover pot for the rest of the cooking.
- When done, let cool slightly, uncovered. Remove and discard celery (if using) and bouquet garni. To thicken the stew, use a fork to mash some of the carrots and potatoes into the liquid; or, remove and purée them, then add back in. Taste and adjust the seasonings with salt and lots of freshly ground pepper.
- Reheat and serve immediately, or let cool and refrigerate. Serve within 3 days; the flavor will only improve. Garnish each serving with a sprinkling of chopped thyme and parsley.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 942 milligrams, Sugar 4 grams, TransFat 0 grams
YO MOMMA! -- SLOW COOKER BEEF BRISKET !!
Slow Cookers and Brisket go together like -- Tom and Jerry -- Fred and Ginger -- PB and Jelly!!! This is sweet, savory, melt in your mouth goodness.
Provided by Lorrie in Montreal
Categories Roast Beef
Time 8h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Lay the potatoes across the bottom of the insert of the slow cooker.
- Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat.
- Brown the brisket well on all sides.
- Place the browned meat in the slow cooker insert.
- Add more oil, if needed, and sauté the onions until soft, about 4 minutes.
- Add the garlic and cook 2 minutes more. Scrape the vegetables into the insert.
- Pour the beer and broth into the sauté pan and bring to a boil, scraping up the meat bits in the pan with a wooden spoon.
- Pour over the meat.
- Add the celery, tomato paste, stewed tomatoes, bay leaves, brown sugar, mustard, vinegar, molasses, soy sauce, and paprika to the insert.
- Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender.
- Remove the meat to a cutting board and slice it thinly against the grain.
- Skim any fat from the cooking liquid, discard the bay leaves, taste for seasoning, and add salt and pepper.
- Transfer the meat and potatoes to a serving platter or serve them on individual plates. Spoon the cooking liquid on top or on the side.
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