Sunday, 2 June 2013
Recipe C - Beef in Red Wine
This is the one-hundredth recipe and I want to do something special. So I decided to go back to the first one, and use a log of beef, onions, garlic and herbs. But to celebrate, I threw in a bottle of wine.
4 cloves of garlic
Some celery, but as I don't like celery, I used fennel, but leek would go well too
1 bottle of red wine
10 coarsely ground peppercorns
A bouquet garni (pick a nice assortment of fresh herbs from the garden)
Take all the ingredients, nicely cut, and put them in a bowl. Place the beef on top.
Pour the red wine over the top and put it (covered) in the fridge for between 6 and 14 hours.
Switch on the oven at 160°C.
Remove the beef from the marinade. Fry the outside gently in butter to seal it.
As you see from this photo, the herbs made an impression on the beef...
Remove the other ingredients from the red wine using a sieve, pouring the red wine into another bowl for later. Fry them gently in the butter from the beef.
Put the vegetables and the beef into a casserole dish, then pour over the wine.
Put it in the oven for as long as you like.
It will be very, very tender and very easy to carve, although it will reduce by half, so plan that when you buy your meat.