Dinner Party Recipe: Braised Shredded Beef in Tomatoes & Red Wine (2024)

FAQs

What kind of red wine to use for braised beef? ›

I would use an inexpensive pinot or an inexpensive Burgundy. You always want to cook with something enjoyable to drink, but it doesn't need to be a Cru level wine to go into what is essentially beef stew!

Braising is a technique that turns even the toughest cuts of meat into fork-tender meals. After a few hours of braising in our tomato paste and peeled tomatoes, it is ready to serve over creamy polenta or shredded as a ragu on pappardelle pasta.

What Kind of Beef Is Used for Braised Beef? Braised beef usually calls for a tougher cut of beef that tenderizes after cooking slowly in the oven. Chuck roast is a great choice because it is budget-friendly and easy to find at just about any grocery store.

Keep the temperature low. Braising should be a low simmer on the stovetop or oven temperatures set to 300ºF – 325ºF. Don't cut the braising time short. You need the long period of time for the collagen to break down into gelatin making the meat tender.

It will take about 1 1/2 to 3 hours to become fork-tender. As soon as it's fork-tender, it's done. Cooking any longer will dry out the meat. With braising, just a little effort yields amazing results.

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.

Combine ground beef, onion, garlic, and green pepper in a large saucepan over medium-high heat. Cook and stir until meat is browned and crumbly and vegetables are tender, 5 to 7 minutes. Drain grease. Stir diced tomatoes, tomato sauce, and tomato paste into the pan.

You start by searing the food in a small amount of oil to caramelize the outside, browning and crisping up the exterior without cooking the meat all the way through. Then, you add liquid—it can be broth, wine, beer, cider or even water—and simmer the meat over gentle heat for hours until it becomes soft and tender.

Ragu`: Without a doubt, one of the most common and beloved Italian red sauces is a Ragu`. Ragu` is what we typically think of when we picture Mamma or Nonna in the kitchen, slow cooking a sauce for hours on end. Typically, it is a red sauce with meat, and you will see different versions all over Italy.

Keep the lid on when braising meat, as it needs moist heat over a long period of time to break down the collagen and connective tissues for fork-tender results. "Pot covered, the ingredient you are braising gets continuously bathed in these steaming and simmering liquids, which the item flavors in turn," says Welsh.

What do you serve with braised beef? ›

Look, beef is great for braising. But beef can also get kind if pricy. That's why we'll go for a chuck roast 100% of the time when braising beef on a budget. A chuck roast is usually known as the cut your parents used for pot roast, a large triangular cut from the chuck of the cow.

Once the liquid is added, braising can be done on a burner or in an oven. Stove-top braising is faster, but the item being braised must be tended to more frequently. 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.

Add the herbs and bay leaves and place the beef back in the pot. Place the lid on the pot and cook for 3 1/2- 4 hours in the oven, or until the meat is falling apart and the liquid has reduced down. Remove the bay leaves and herbs, shred the meat, tossing it in the sauce and serve hot over mashed potatoes.

For chunky braises like beef stew or short ribs, take the pot out of the oven as soon as the meat breaks apart easily along the larger seams. For shredded braises like ropa vieja or barbacoa, cook the meat until it shreds into individual fibers. If the meat is still tough, let it cook longer.

Cooked tomato sauces such as napoletana or marinara): Montepulciano d'Abruzzo or a light Sicilian red. Meat (bolognese, spaghetti with meatballs, sausage-based sauces) is a logical partner for Sicilian and Puglian reds (especially Primitivo), Sangiovese, Rosso di Montalcino and inexpensive Barberas.

The Cabernet provides a rich flavor to the braised liquid, but still maintains its sweetness from the leeks. Serve this with polenta or a side of mash potatoes for a rich, satisfying dinner.

Pinot Noir is great for stew recipes and is the primary wine used in dishes like Beef Bourguignon.

Red Wine – This gives the sauce some body and little oomph. I use whatever red wine we have available at home, usually something like cabernet sauvignon or pinot noir. This simmers out, but you can omit it if you are unable to consume wine.