Braised Beef in Red Wine: a St. Clair (V) Recipe (2024)

FAQs

What is the best red wine for braised beef? ›

Choose a bold red wine that you'd enjoy drinking–I found a great, full-bodied merlot from the pacific northwest. Barolo, Cabernet Sauvignon, and Syrah would all also be great options. Beef stock. For best results, definitely use homemade here.

Chuck Roast

This cut of meat is a great budget-friendly option for braising. In addition, chuck roast is beautifully marbled, so it's already a step ahead when it comes to juiciness.

Braising liquid is traditionally stock and wine; however, beer emphasizes other flavors in meats. Stock emphasizes the meat flavor, while wine and beer diversify the profile. Wine works in any braise, increasing depth, nuance and acidity.

For best results, do not allow the braising liquid to boil; adjust your burner to the lowest setting (the liquid should be at a bare simmer), or braise in a slow oven set between 275°F (135°C) and 300°F (150°C). Some chefs swear by an even lower oven temperature of 200°F (95°C).

It will take about 1 1/2 to 3 hours to become fork-tender. As soon as it's fork-tender, it's done. Cooking any longer will dry out the meat. With braising, just a little effort yields amazing results.

Cabernet Sauvignon. For a hearty braised dish like short ribs, Mann reaches for a richer red, like a medium-acid Cabernet Sauvignon. “It's fantastic because although it is a more tannic wine, the tannins bind to the meat proteins and mellow out,” she says.

To keep meat tender yet safe during braising, you must maintain an important balance. Cooking temperatures must be high enough to kill microorganisms, yet not so high that the meat toughens. Use a thermometer to check the temperature of the surrounding stock and keep it at a simmer of 180 F/82 C-190 °F/88 °C.

The Takeaways. Yes, you can undercook and overcook a braise. Braising beef for less than two hours tends to yield a tough, rubbery result.

Look, beef is great for braising. But beef can also get kind if pricy. That's why we'll go for a chuck roast 100% of the time when braising beef on a budget. A chuck roast is usually known as the cut your parents used for pot roast, a large triangular cut from the chuck of the cow.

Keep the lid on when braising meat, as it needs moist heat over a long period of time to break down the collagen and connective tissues for fork-tender results. "Pot covered, the ingredient you are braising gets continuously bathed in these steaming and simmering liquids, which the item flavors in turn," says Welsh.

Do you season beef before braising? ›

Pre-season your meat

Sprinkle salt and pepper over your meat the night before you braise (or at least an hour ahead) to ensure the cut seeps up the flavor.

A sachet of parsley, bay leaf, thyme, and crushed peppercorns for seasoning is often used as a standard seasoning. This can be accented with other herbs and spices, for example rosemary in a lamb stew, lemon grass and ginger in a curry, or tarragon in a chicken stew.

Braising in an oven takes about 20 percent longer than braising on top of the stove, but the ingredient cooks much more evenly with far less manipulation. In cooking, brown is more than just a color. Brown is oven-rich flavors and a savory crust surrounding succulent meat.

Add enough stock, wine, beer, and/or water to partially submerge the meat – about 1/3 to 1/2 of the meat should be under liquid. This is opposed to stewing in which the meat (usually smaller pieces) is completely covered by liquid for a long, slow cooking time.

Stevens sometimes does this in two steps, first cooking down wine and then doing another round with stock. Low and gentle heat is the hallmark of braising. Stevens says the ideal oven temperature is 275 to 350 degrees.

Pick a rich red wine to braise beef and pork, or if you are making classic coq au vin. A lighter white wine works well with other braised chicken dishes or fish stews. Place the protein in the pot, then add the liquid. Add just enough so it fills the pot about three-quarters of the way to the top of your protein.

Wine matches: Pot roasted, slow cooked and braised beef dishes with melt-in-the-mouth textures pair well with the richness and peppery spice of cool climate Shiraz, or try Mediterranean favourites, Sangiovese or Tempranillo.

Sonoma Coast or Northern Rhone Syrah. Any number of red wines make excellent partners with this dish. But the inherent black pepper, smoke, and savory meatiness of a good quality Syrah from either the Northern Rhone or Sonoma Coast, can't be beat.

Southern French reds

The rustic Grenache-based blends made in regions such as the Southern Rhone, Provence, and the Languedoc are ideal for braised meats. They offer spicy fruit and coarser tannins that become soft and delicious with richer dishes, like short ribs.