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

FAQs

What is the best red wine for braising beef? ›

When cooking a beef roast, you'll want to stick with heavier, dry wines. Merlot and Pinot Noir tend to work best due to their deep color and heavy tannin makeup. They shouldn't be aged wine, but fresher so that they keep their fruity taste.

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).

Cover the pan and place over high heat until the liquid begins to boil. At this point, reduce the heat or transfer the Dutch oven to an oven. The pan should be left covered during the slow-cooking period, and the temperature needs to be controlled to maintain a simmering temperature.

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.

Add stock or water halfway up the meat you're braising and bring to a boil, then immediately lower to a simmer. Once it's simmering, you can add in aromatics. Cover and keep it at a low simmer on the stovetop or in the oven at 350 degrees F. Cooking low and slow breaks down the tough meat so it's tender and delicious.

Cover the pan and cook over low heat on the stove or in the oven for approximately 1 to 3 hours, depending on the cut you're using. Braising meat at a low and slow time makes it super tender. Check the amount of liquid and add more to the pan if necessary so the meat doesn't dry out.

Braising is best at lower temperatures like 250-350˚F/121-177˚C to allow your food to cook slowly, usually for hours, depending on what it is. This "low and slow" process gives meat time to breakdown, aka to become tender, and takes on incredible flavor from your braising liquid.

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.

What are 2 basic seasonings that recommended when preparing meat for braising? ›

A sachet of parsley, bay leaf, thyme, and crushed peppercorns for seasoning is often used as a standard seasoning.

You don't have to brown meat before braising or stewing. Browning meat develops color and flavor in the finished dish. It's is recognized as being a French technique and if you are cooking in that style, browning the meat will make the dish better.

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.

You can braise in whatever combinations of liquids that you like: red wine, balsamic vinegar, apple cider, or even milk. Just make sure that the meat you're braising is only partially submerged (if it's fully submerged, you're technically stewing, which is a slightly different process).

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.

Best Red Wine To Cook With

In general, if your recipe calls for dry red wine, you can feel confident adding a Merlot, Pinot Noir, or Cabernet Sauvignon to your dish. A Zinfandel or Shiraz will work nicely for hearty dishes, such as ribs, lamb, or roast beef.

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.

Wine – Use a good value full bodied red wine, like cabaret sauvignon or merlot. Shiraz is ok too. No need to use expensive wine for slow cooked recipes like this (and the New York Times agrees).