Subj : Beef Braised In Red Wine, part 1
To   : All
From : Ben Collver
Date : Fri Feb 16 2024 09:57:30

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Braised In Red Wine
 Categories: Beef, French
      Yield: 10 Servings
 
MMMMM---------------------RED WINE MARINADE--------------------------
      1 c  Carrots; thinly sliced
      1 c  Onions; thinly sliced
      1 c  Celery; thinly sliced
      2 cl Unpeeled garlic; halved
      1 tb Thyme
      2    Bay leaves
    1/4 c  Parsley; minced
      2    Whole cloves -OR-
      4    Allspice berries
      5 lb Braising beef; trimmed and
           -tied for cooking
      1 tb Salt
    1/4 ts Pepper
      5 c  Young red wine with body;
           -Burgundy; Côtes du Rhône,
           -Mâcon, or Chianti
    1/3 c  Brandy
    1/2 c  Olive oil

MMMMM-------------------BROWNING AND BRAISING------------------------
      4 tb Rendered pork fat or cooking
           -oil; up to 6 tb
      2 lb Carrots; quartered & braised
           -in butter
     24 sm White onions; up to 36;
           -brown-braised in stock
      1 tb Arrowroot or corn starch;
           -mixed with:
      2 tb Madeira or port; if needed
           Parsley sprigs

MMMMM--------------------ONE OR ALL OF THESE-------------------------
      1    Cracked veal knuckles; up to
           -2
      1    Split calf's feet; up to 2
      4 oz Fresh pork rind; bacon rind,
           -or ham rind; up to 8 oz
      1 qt Water
      4 c  Beef stock or canned beef
           -bouillon; up to 6 c
 
  Red Wine Marinade:
  
  Get an enameled, Pyrex, or porcelain bowl just large enough to hold
  all the ingredients listed.
  
  Place half the vegetables, herbs, and spices in the bottom of the
  bowl. Rub the meat with salt and pepper and place it over the
  vegetables. Spread the rest of the vegetables and herbs over the
  meat. Pour on the wine, brandy, and olive oil. Cover and marinate for
  at least 6 hours (12-24 hours if the meat is refrigerated). Turn and
  baste the meat every hour or so.
  
  Half an hour before cooking, drain the meat on a rack. Just before
  browning, dry it thoroughly with paper towels. It will not brown if
  it is damp.
  
  Browning And Braising:
  
  Preheat oven to 177°C / 350°F.
  
  Get a fireproof casserole or heavy roaster just large enough to hold
  the meat and braising ingredients.
  
  Add the fat to the casserole and place over moderately high heat.
  When the fat is on the point of smoking, brown the meat on all sides.
  This takes about 15 minutes. Pour out the browning fat.
  
  (*) Recipe may be prepared in advance up to this point.
  
  If using pork, bacon, or ham rind, simmer for 10 minutes in 1 qt of
  water, rinse, and drain.
  
  Pour in the wine marinade and boil it down rapidly until it has
  reduced by half. Then add the veal knuckles, calf's feet, and rind,
  and pour in enough stock or bouillon to come two thirds of the way up
  the beef. Bring to a simmer on top of the stove, skim, cover tightly,
  and set in lower third of a preheated oven. Regulate heat so liquid
  remains at a gentle simmer for 2-1/2 to 3 hours, and turn the meat
  several times during its braising. The beef is done when a
  sharp-pronged fork will piece it easily.
  
  While the beef is being braised, cook the carrots, and onions. Set
  them aside until needed.
  
  When the meat is tender, remove it to a hot serving platter. Discard
  trussing strings. Trim off any loose fat, and keep the meat warm while
  finishing the sauce (5-10 minutes.)
  
  continued in part 2
 
MMMMM

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