Beef Braised in Red Wine
This beef slow-cooked in red wine pairs meltingly tender, marbled meat with rhubarb and fennel.
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Servings: 2 servings
Ingredients
- 2 generous pieces beef chuck or stewing beef or another well-marbled cut of beef
- 2 red onions
- 1 fennel bulb
- 4 stalks rhubarb
- 2 teaspoons paprika
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 1 teaspoon fennel seeds
- 0.5 small bottle red wine
- a splash balsamic vinegar
- avocado oil, mild olive oil or high-oleic sunflower oil for cooking
- butter (from grass-fed cows), as an alternative, for cooking
Procédé
- Take the beef chuck out of the refrigerator and let it come to room temperature.2 generous pieces beef chuck or stewing beef
- Heat the Dutch oven and add a generous splash of mild olive oil and a good knob of butter. Thinly slice the onions and sauté until translucent. Then reduce the heat and leave to caramelize for at least fifteen minutes to half an hour.2 red onions, avocado oil, mild olive oil or high-oleic sunflower oil, butter
- Coat the beef chuck with a generous splash of mild olive oil and a little balsamic vinegar. Finely grind the fennel seeds using a mortar or a small electric coffee grinder. Mix with the other herbs and spices. Season the meat with this mixture. Let the flavors infuse while the onions caramelize.2 teaspoons paprika, 2 teaspoons dried thyme, 1 teaspoon dried sage, 1 teaspoon fennel seeds, a splash balsamic vinegar
- Push the onions to one side. Briefly turn the heat up a little again. Add another knob of butter and sear the beef chuck on both sides.
- Deglaze with red wine, adding enough to almost cover the meat. Add a splash of vinegar as well. Simmer gently for at least 3 hours, preferably overnight. Cover the Dutch oven with a lid and check occasionally that there is enough liquid left. Turn the meat occasionally as well. Top up with wine or water if needed.0.5 small bottle red wine
- One hour before serving, cut the fennel into strips. To do this, I often quarter the fennel first, then cut it into slices/half-moons. Add to the meat. If necessary, add a little more wine or water. Put the lid back on the Dutch oven.1 fennel bulb
- Ten to fifteen minutes before serving, wash and chop the rhubarb. Add it and let it soften. Add more wine or water if needed.4 stalks rhubarb
Notes
Alcohol in a low-carb recipe? Using alcohol in this type of recipe calls for an explanation.
Equipment: cast-iron Dutch oven (with lid), small electric coffee grinder (or mortar).
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