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Red Wine Braised Beef

Exciting news! This is the beginning of a 3 part recipe that will be revealed in a few days! Even more exciting news, this recipe is delicious on its own as an entrée or even a sandwich (as well as being used in the final product in part 3). When you braise beef you turn a relatively tough cut of meat into something that falls apart in your mouth. You don’t even need a knife for this meal!


1 and 1/2 lbs beef roast (shoulder roast or Chuck roast both work great)

high smoke point oil to sear beef

1 Tbsp salt (or to taste)

3 cloves garlic, can be whole or sliced

1 tsp garlic powder

1 Tbsp Italian seasoning

1 tsp black pepper

1/2 tsp dry parsley

2 bay leaves

1 tsp dried shallots (can use 1 large fresh instead but I didn't have any)

2 Tbsp tomato paste

2 tsp beef base (ex. better than bullion)

2 cups red wine (Cabernet is ideal but a decent dry-ish red blend works well too)

Water to cover roast


First off, with any meat, get the roast out of the fridge, salt generously, and allow to warm up on the counter around 30 min before cooking. Preheat oven to 275 degrees F (or 300 on ovens that don’t go that low). Get out a deep, oven safe, pan. Heat on high, add your oil and give it a minute to heat. Sear the whole outside of your beef roast until it gets a nice brown crust.


Now, a secret to tomato paste is that it is best when you cook it a bit before adding it to a sauce so that goes in next in the pan. Then the beef base. Now, after about 3 minutes, add in your red wine while stirring.


Last up, add in enough water to cover the roast and dump in all of your seasonings and garlic. Cover with oven safe lid and pop in the oven for about 3 hours, flipping once or twice throughout (or more if you choose a pot that is not quite deep enough to cover the meat fully... no comment), or until it falls apart when you put a fork through it.


Carefully slice and serve with potatoes or rice and your favorite veggie. The braising liquid can be spooned on top for extra flavor. You can also get your hands (or forks) dirty and treat it like pulled pork. Pull apart the meat fibers, dip them into the braising liquid, and serve on a nice Kaiser roll.


Gathering my thoughts:

  1. The quantity of meat here was chosen to use in the final recipe (aka part 3), it could feed 2 people with sides but I usually aim for 1 lb of meat per person if the meat is the main meal

  2. You could add mushrooms to this (about the last 45 minutes or so) which would give a great earthy flavor and some more substance as a standalone dish

  3. Basically any beef cut that you would use as a pot roast would be fine in this dish. If you want to spend the extra money, this same recipe can be followed but using beef short-rib instead. Absolutely decadent and delicious

  4. For more of a classic meat dish consider sautéing carrots, celery, and shallots and add back to pan right before adding wine


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