Properly stewed beef in wine is tender, but elastic enough and does not fall apart into individual fibers. Wine enriches the aroma and taste of meat, and during the heat treatment, all alcohol will evaporate and the dish will become alcohol-free.
How to choose meat
Suitable beef tenderloin, brisket or shoulder blade, optimally - veal. The meat should be free of blood clots, smudges and bruises (indicate improper slaughter or disease) with a slight milky flavor. If the beef smells like a barn or has a thick layer of yellow fat, then it is the meat of an old animal.
Fresh beef meat feels firm to the touch, and a soft or watery texture indicates multiple freezing cycles. The fibers of spoiled beef are stratified and smell of rot. It is impossible to say something by the color of the meat, since the breed and fattening strongly influence here.
What wine to stew beef in
In the classic version, table dry red wine is used. It makes no sense to overpay for expensive varieties, because in the process of extinguishing their unique notes will disappear without a trace. If you want to make the meat a little sweet, you can take semi-dry or semi-sweet wine, but not sweet or fortified, otherwise the dish will turn out cloying.
In white wine, beef is usually not stewed. These wines are suitable for marinating poultry and even fatty pork, but due to the high acidity, beef in white wine becomes too soft.
red wine beef recipe
Ingredients:
- beef - 500 grams;
- red wine - 200 ml;
- wheat flour (highest grade) - 150 grams;
- onions - 2 pieces;
- vegetable oil - for frying meat;
- boiled water - half a mug;
- salt, pepper, other seasonings and spices - to taste.
Cooking technology
1. Cut the meat into strips or cubes 4-5 cm long. Roll each piece in flour.
Breading in flour keeps the pieces juicy and contributes to the appearance of a thick gravy (sauce).
2. Heat up a frying pan with vegetable oil. Shake off the excess flour from the meat and put it in the pan. Fry the beef on both sides over high heat until golden brown.
If juice is released during the frying process, it is advisable to collect it in a separate container (it will be needed when stewing).
3. Remove the half-cooked meat to a plate. Cut the onion into thin half rings, then fry until golden brown in the same pan as the beef.
4. Pour a tablespoon of vegetable oil into a cauldron or pot for stewing (required with a thick bottom), add meat and onions. Salt and pepper.
5. Pour the wine into the beef. Mix. Put the pan (cauldron) on medium heat. Simmer for 10-15 minutes until the liquid is completely evaporated. You should have a thick meat sauce. If a film forms on the surface (oil accumulates), it must be removed with a spoon.
6. Add half a cup of hot boiled water or meat liquid, which stood out during the frying stage. Simmer for another 8-10 minutes until the liquid has completely evaporated.
7. Serve hot beef stewed in red wine with vegetable salad, potato or rice garnish.
Wine is often used in cooking, especially for meat dishes. The organic acids contained in the alcoholic drink contribute to the softening of the meat fibers of even the toughest meat. In addition, wine gives the finished dish an exquisite taste and aroma. Pork in wine is considered a classic of French cuisine. During the cooking process, the alcohol completely evaporates, so the finished dish is completely alcohol-free. It can be served both for dinner in a narrow family circle, and for a festive table.
Do not abuse spices and aromatic herbs - they can kill the characteristic wine taste and smell.
Of course, it is better to use fresh chilled meat. Thawed and old before cooking, it is better to beat off and marinate.
In semi-sweet wine, pork will have a spicy sweet-spicy note, and dry wine will fill the finished dish with a sour-tart taste.
Meat cooked in white wine is especially soft due to the increased acidity of white varieties of the drink. And red gives it a richer taste and color.
Pork stewed in wine in a pan
Products:
- 0.5 kg of meat;
- 2 red onions;
- a few cloves of garlic;
- a glass of wine;
- thyme;
- 50 grams of butter;
- 50 ml sunflower oil;
- salt.
How to cook.
1. We wash the meat pulp and dry it with a paper towel. Cut into medium-sized pieces, salt.
2. Prepare the sauce. You need to crush the garlic with a knife - you get two halves, remove the core. Fry it in heated sunflower oil in a frying pan for 2-3 minutes, and then carefully remove and discard.
3. Cut the peeled onion into half rings and fry in the same oil until transparent.
4. Pour in the wine. For this recipe, it is best to use the semi-sweet red variety.
5. Put a sprig of thyme. It will saturate the finished dish with a unique smell. Salt, add butter.
6. Mix everything and simmer under the lid for 10-12 minutes until thickened.
7. Put the pieces of pork into the sauce. Cover with a lid, reduce the fire to a minimum. Pork in red wine is stewed for 50-60 minutes.
Pork in white wine
A simple recipe for cooking the most tender meat, which even a novice cook can handle.
Products:
- 0.5 kg pork tenderloin;
- 200 ml of white wine;
- 5-6 garlic cloves;
- 1 onion;
- salt pepper;
- olive oil for frying.
Step by step cooking recipe.
1. Cut the pork flesh across the fibers like a steak, beat off. Salt, sprinkle with pepper.
2. Put the pork in well-heated oil and fry on each side for 3-4 minutes.
3. As soon as it is reddened, add the onion cut into rings and garlic, chopped into 2-3 parts.
4. Pour in wine, close the lid. Make a small fire and simmer for about half an hour.
Stewed pork is combined with all the traditional side dishes - vegetables, potatoes, pasta and rice.
Meat baked in the oven
Ingredients:
- 500 grams of pork tenderloin;
- 300 ml of wine;
- 2 onion heads;
- salt, spices (ground black pepper, paprika, suneli hops).
Cooking.
1. Cut the pork into large pieces, lightly beat off. Place in a clean bowl.
2. Add chopped onion rings, salt, seasonings, wine there. Mix with your hands, evenly distributing the marinade over each piece.
3. Marinate for at least 3-4 hours.
4. Put the pork, along with the onion and the liquid, into a baking dish, cover with foil. Cook for about an hour in the oven at 180 degrees Celsius.
5. Remove the foil and bake for another 15 minutes.
Meat with champignons
Pork with wine goes well with mushrooms.
Products:
- 600-700 grams of meat;
- 200 ml of wine (preferably dry white);
- 400-500 grams of fresh champignons;
- 150 ml cream;
- a piece of butter;
- refined oil for frying;
- 2-3 tablespoons of flour;
- salt, ground pepper;
- greens.
Cooking method.
1. Cut the pork into medium pieces. Salt, pepper and leave for 5 minutes.
2. Heat the vegetable oil well and fry the meat over high heat until golden brown.
3. Put the fried pieces in a baking dish, pour wine.
4. Preheat the oven to 180 degrees Celsius. We send the semi-finished product there.
5. While the meat is cooking, let's make the sauce. Finely chopped champignons are fried in a small amount of oil.
6. In another pan, pass the flour to a light brown color. Pour it with cream, sprinkle with salt and pepper to taste, add butter and simmer for a minute. Add fried mushrooms. Stirring, cook for another minute. At the very end, add finely chopped dill.
7. After 40-45 minutes, the baked pork is almost ready. You need to remove the form from the oven, pour the meat with creamy mushroom sauce and bake for another 20 minutes.
Marinade for barbecue
Pork marinated in wine is great for barbecue. Recipes may contain different types of spices. Try this marinade recipe:
- 250 ml of dry wine;
- a pinch of rosemary;
- 4-5 bulbs;
- 1 tablespoon of salt;
- 1 teaspoon of sugar;
- 70 ml olive oil.
Cooking.
1. Mix all ingredients for the marinade. The number of components are given per 1 kg of pork.
2. Cut the meat into pieces, place in an enamel bowl, pour over the mixture.
3. Barbecue should be marinated for at least 4-5 hours.
4. While cooking, baste the meat with the remaining marinade.
Pour the finished dish with pomegranate juice. With this recipe you will surprise the most sophisticated meat lover.
Many marinate meat in wine. This is quite understandable. In general, alcohol goes well with meat dishes. The substances in it break down the fibers of the meat, making it softer and more tender. Both red and white wine have these properties. For this reason, all varieties are actively used. However, it is worth remembering that some wines pair better with certain foods. It is also worth noting the subtle aroma of the finished dish. All in all, a wine-based marinade is a great idea!
Why wine?
Why is it recommended to marinate meat in wine? There are a number of objective reasons for this. Wine gives any meat a delicate and delicate flavor. To do this, you need to choose the wine, the taste and smell of which you like. During the cooking process, if you use the remaining marinade, the meat will be completely immersed in the smells of alcohol.
After cooking, meat marinated in wine becomes more tender, not only in its structure, but also in taste. This is especially true of beef, which is often harsh.
Wine is also added to this type of meat so that it cooks faster. This is another plus of using alcohol when cooking.
Varieties of wine for pickling
What wine to marinate meat in? There is no definite answer here, since each variety and species has its own qualities. For example, white wine is more suitable for cooking fish dishes. However, the more acidic varieties pair well with chicken, adding a tangy flavor to it.
Semi-sweet wine goes well with almost any kind of meat. However, it is worth noting that red wine is not recommended for use in the preparation of veal and chicken.
Is it possible to marinate meat in sweet wine? Yes, you can. They usually have a bright astringent effect. This allows it to be used for beef. It also neutralizes excessively fatty meats, such as pork or lamb. For this reason, everyone can answer the question of which wine to marinate meat with.
What are the benefits of red wine?
It's no secret that red wine is considered healthier. So it is in cooking. This type of alcohol has a delicate but pleasant aroma that saturates the dish. However, it is recommended to marinate the meat in it, further removing the sauce from the dish. However, even here there are exceptions. This type of wine is not added to game.
It's also worth noting that an already opened bottle of wine that's starting to turn sour can be a great substitute for vinegar. This is used, for example, when marinating meat. Also, it is red wine that is taken for the marinade for pork skewers.
Pork in a gentle marinade
This recipe produces tender meat. It can be served cold as an appetizer or as a main course with a side dish. The final dish proves whether meat can be marinated in semi-sweet wine. Of course you can!
- pork;
- ground red and black peppers;
- salt;
- a piece of butter;
- a little red semi-sweet wine.
All ingredients are best taken to taste. By combining spices, you can get a new taste and aroma.
How to cook tender pork?
To begin with, the meat is washed, thoroughly wiped with paper towels, cut into thin slices. Their thickness can be different, the cooking time directly depends on this. Then the pieces are beaten off, but only lightly so that they remain juicy.
Sprinkle the meat with salt and two types of pepper, carefully, preferably with your hands, roll them together. Pour some wine into the bowl. Marinate the meat for about an hour. During this time, it will completely absorb the aroma of alcohol and spices.
Then they take out the baking dish, it must be greased with a piece of butter. The drier the meat, the more oil you need in the end. They put the meat, pour over the remaining marinade and send it to the oven preheated to 180 degrees. Ready for about an hour. From time to time they take out the molds, pour the meat with its own juice and set it to cook again.
Meat marinated in wine is cooked in the oven for a different amount of time. This is due to the thickness of the pieces and the age of the pork. For this reason, it must be monitored so that it does not burn, and if necessary, leave to bake.
A hot dish goes well with potatoes or pasta. And when cold, it can be served with fresh or salted vegetables as an appetizer.
Complex marinade based on red wine
This marinade consists of many ingredients, so not everyone decides to prepare it. However, the result is worth it. Is it possible to marinate meat in wine infused with spices? Of course, yes. It is this recipe that confirms this fact.
To prepare the marinade, you need to take:
- 500 ml of red wine;
- one head of onion;
- a couple of cloves of garlic;
- six peas of pepper;
- two sprigs of dill and parsley;
- salt to taste.
This marinade is suitable for pork, lamb and beef.
How to prepare a marinade?
Peel onion and garlic. The latter is passed through the press. Onions are cut into thin half rings. The greens are washed and cut finely.
All the wine is poured into the pan, peppercorns, salt to taste. Add herbs, onion and garlic. Cook the mixture over medium heat, bring to a boil. Keep it like that for a couple of minutes, and then leave to cool at room temperature. The meat, washed and cut into portions, is poured with marinade, insisted for at least an hour. Prepare in any convenient way, pouring over the remnants of the sauce.
Tender meat marinated
To prepare such a dish you need to take:
- 500 grams of pork tenderloin;
- 300 ml of wine, plus this recipe is that both white and red are great;
- onion head;
- a tablespoon of vegetable oil, odorless;
- a teaspoon of paprika;
- two teaspoons of seasoning for meat;
- salt and pepper.
The meat is washed, cut into pieces, put in a pan. First, you can beat them a little to make them softer. Sprinkle everything with spices and onions, cut into half rings. Pour wine over pieces of meat. Everything is mixed by hand, while the meat is crushed. The pan is covered with a lid and left for four hours.
Then oil is added to the pan and everything is mixed again. The oven is heated to 180 degrees, put the meat on a baking sheet and cover with foil. Hold for forty minutes, then remove the foil.
Pieces of pork are periodically turned over. Ready for another hour. Served with any side dishes. By the way, pork is great as a cold appetizer. It can be served with fresh herbs and spicy sauces.
Delicious kebab marinated in wine
Is it possible to marinate meat in wine for barbecue? Of course. It is noteworthy that when using this ingredient for marinade, the rest of the spices are practically not added, except for ground black pepper and salt.
What is the best wine to marinate meat in? Red gives more flavor, astringency. However, dry white wine also helps to prepare a tender barbecue.
- 1.5 kilograms of pork, neck is better;
- 300 ml of dry wine;
- six onions;
- ground black pepper and salt to taste.
The list of ingredients is small, but the meat is tender. Also, according to this principle, you can cook fragrant pork ribs.
Cooking barbecue: marinating meat
To begin with, the meat is washed. Frozen is pre-thawed. The pork is cut into small pieces. Each is sprinkled with salt and pepper. Peel and chop half of the onion finely, pour the meat over them. Everything is filled with wine.
The remaining onion is also peeled and cut into large pieces, it can then be cooked with pork. Now put large pieces on the meat. Cover everything with a lid, keep at room temperature for about an hour, then put it in the refrigerator overnight.
When cooking, meat and onions are planted on a skewer. If necessary, during the cooking process, pour the meat with marinade.
Pork with onions - a festive dish
It turns out that any meat can be cooked in such a way that it becomes a truly festive dish. The disadvantage of this recipe is that many products are marinated in advance, they take time. However, the result is worth it.
For cooking you need to take:
- 600 grams of pork;
- two tablespoons of seasoning for meat;
- one lemon;
- ground black pepper;
- onion head;
- 200 grams of dry red wine.
The meat marinated in red wine is topped with tender but crispy onions. For this reason, the vegetable is also pickled in advance, or rather, a day before cooking.
Onions are peeled and cut into rings, sprinkled with black pepper. Mix with your hands and put in the refrigerator for three hours. After this time, water with a small amount of lemon juice and remove the onion for a day in the cold.
The meat is washed, cut into slices with a thickness of one centimeter. Place the pieces in a container, trying to keep each piece separate. Sprinkle meat with seasoning. Set the pork aside for thirty minutes.
Sprinkle the meat with lemon juice, sprinkle with black pepper and cover with a lid. Leave now for two hours. Then pour the pieces with wine, close the container again and send it to the refrigerator overnight. Ideally, the meat is marinated for at least 15 hours.
The oven is heated to 220 degrees. Meat is cooked on the grill. So that it does not dry out, and then it was easier to wash the stove, a baking sheet with water is placed under it. The meat is cooked on the grill for twenty minutes, it is better to inspect the pieces from time to time so as not to overcook them. Then onions are placed on the meat, and left in the oven for another seven minutes. Served hot. Garnish can be any.
Beef marinated in wine
Not everyone likes beef, because they think that the meat is dry. But the wine-based marinade changes the perception of this meat. For cooking you need to take:
- 500 grams of beef;
- 150 grams of fat;
- an incomplete glass of wine, preferably red semi-sweet;
- two onion heads;
- three cloves of garlic;
- three sprigs of fresh rosemary;
- salt and pepper.
The meat is washed, cut into small plates. Cover them with a film and beat them off, but only slightly. Rub each slice with salt and pepper. The salo is finely chopped. Take a baking dish and put pieces of lard on the bottom.
Onions and garlic are peeled, the onions are cut into thin half rings, the garlic is cut into cubes, but finely. Both vegetables are added to the meat, mixed, spread the mixture on the lard. Pour all the ingredients with wine, put rosemary on top and cover with a lid or cling film. Leave in the refrigerator for two hours.
Then, in the same bowl, the beef is sent to an oven preheated to 190 degrees for three hours. Periodically check the form so that the juice does not flow out.
What are the benefits of white wine?
It is no secret that this type of wine is more often used in cooking. This is due to the fact that its taste is more delicate, it does not dominate the dish. Poultry is also often cooked with white wine.
This type of alcohol also perfectly breaks down the fibers of the meat, making it more tender and softer. Fortified wines are practically not used in cooking, but dry and semi-sweet wines go well with many products.
French Chicken: Ingredients List
This dish is exquisite and original. And the preparation is so simple that any housewife can handle it. For chicken with wine, you need to take the following products:
- one chicken carcass, weighing about one and a half kilograms;
- a liter of dry white wine;
- one head of red onion;
- 50 grams of ginger;
- fresh greens - half a bunch;
- salt and pepper.
As greens, you can take parsley, dill, cilantro.
Cooking chicken meat
To begin with, the carcass is washed, the insides are removed, and excess fat is cut off. It is also worth removing the extreme phalanges of the wings. The carcass is cut into portioned pieces, the smaller they are, the faster the dish will cook. Then everything is put into a bowl. Finely chop the onion, rub the ginger on a fine grater, sprinkle the chicken with spices and mix thoroughly. Everything is filled with wine. It is necessary to cover the bowl with a lid and leave the meat to marinate for three hours.
Then the pieces are transferred to a saucepan and simmer under a lid over low heat for about an hour and a half. The finished dish is sprinkled with finely chopped herbs. You can serve with any side dish.
Lamb in white wine
Of course, the bird is very tasty. But meat marinated in white wine is a real culinary masterpiece. To prepare this dish you need to take:
- lamb;
- any vegetables, for example, onions, carrots, celery;
- vegetable oil;
- salt and pepper;
- a clove of garlic;
- dry white wine.
Lamb is washed, cut into portions. Fry for a couple of minutes in a pan so that the meat sticks, then remove from the pan.
Garlic, onion and carrot finely chopped. They are fried in a small amount of vegetable oil so that they are browned. Reduce the heat and simmer until transparent. After that, the lamb is returned to the pan. Pour in the wine so that it covers the meat and vegetables. Stew, but without a lid, until the wine has evaporated by about a third. Then cover the dish with a lid and cook until tender.
Pork in wine: tasty and easy
Many people like this recipe for meat marinated in wine. For its preparation take:
- 2 kilograms of pork;
- 200 ml of white wine;
- a pinch of salt;
- a pinch of sugar;
- spices to taste;
- one hundred grams of cheese;
- lemon juice;
- a couple of onion heads;
- sour cream.
To begin with, the meat is washed. You do not need to cut it, it is baked in a single piece. All spices are mixed, rubbed with a piece of meat on all sides, put in a bowl in which it will be marinated.
Add lemon juice, wine. Onions are peeled and cut into rings, put on a meat piece. Leave it like that for ten minutes.
The oven is heated to 200 degrees. Then the meat is coated with sour cream, the marinade and onions are thoroughly mixed, left for thirty minutes. Then transfer to a baking dish. Add marinade. They are sent to the oven. After thirty minutes, reduce the stove to 180 degrees and bake for another hour. Before the end of cooking, sprinkle everything with grated cheese. Can be served both hot and cold.
Wine is often used in cooking. It is added directly during cooking, meat pieces are left in it overnight. The most popular is white wine. This is due to the fact that it is more delicate in taste and does not interrupt other products. But can you marinate meat in red wine? It turns out yes. Moreover, red wine is characterized by a tart taste and aroma. So, barbecue based on marinade from this type of wine turns out to be more tender and more aromatic. For this reason, all types of this Even sweet fortified wine can be combined with fatty meats. This makes the digestive process easier.
Stewed meat in sauce, in own juice, meat in wine. Among the huge variety of meat dishes, perhaps the most common stew recipes. Often, various vegetables and herbs are added to the meat, which, firstly, provide liquid for long-term stewing of meat, and, secondly, become a delicious sauce or gravy for meat.
Certain types of meat require additional processing before cooking. In the vast majority of cases, such processing comes down to beating and pickling. The goal is to reduce the stiffness of the meat. But the culinary technique of cooking meat - stewing, allows you to make the toughest pieces of meat very soft and even tender. Stewed beef, although it takes a long time to cook, can surpass even the youngest veal in softness. Meat in wine - stewed large or portioned pieces of beef. The dish is quite simple, but the heat treatment process takes quite a long time. In fact, this dish is marinated with spices, wine, or a wine-based mixture.
In the countries of Southeast Asia, soy sauce is widely used. This is an additive to the marinade, and to create sauces and simply as a component of many dishes. Soy sauce is one of the main components of Asian cuisines. It would seem that a simple technology for the production of soy sauce by fermenting and fermenting beans and cereals, and a chemical cocktail is usually sold on sale. However, you can always find a natural product. An amazing feature of soy sauce is that it perfectly and brightly emphasizes the taste of dishes, thanks to the content of natural glutamic acid. Many paid attention to the composition of store-bought packaged sauces, spice mixtures. There, usually, there is glutamate - the very unnatural flavor enhancer.
The famous teriyaki () is prepared on the basis of soy sauce in Japan. Basically, teriyaki is a way of frying food in a sweet sauce based on soy sauce and sugar, providing a nice and dark "icing" on the finished dish. Teriyaki sauce is made from soy sauce, sugar, sake and mirin. With us, teriyaki is usually anything cooked with such a sweetish sauce, or using the sauce as a marinade. Very tasty to cook.
As a matter of fact, using a mixture of soy sauce, regular table wine, spices and sugar (which is completely replaced by mirin or sweet wine) is a perfectly acceptable way to marinate meat for grilling. Meat in wine or mixed with a sweet taste becomes exquisitely tasty and can be an excellent basis for a picnic.
Beef in a marinade based on soy sauce and sweet wine, in addition to excellent taste, also acquires a beautiful dark glossy appearance.
Meat in wine - beef stew in a sweet and spicy mixture of wine, soy sauce and oriental spices, despite the rather long cooking process, very tasty and tender meat in itself. In addition, a great way to prepare cold meat for slicing for the festive table or as the basis for sandwiches.
Meat in wine. Step by step recipe
Ingredients (serves 4)
- Beef 500 g
- Dry white wine 1 glass
- Mirin or sweet wine 1 glass
- Wine vinegar 2 tbsp. l.
- natural soy sauce 2 tbsp. l.
- Star anise (anise), fresh ginger, green onion, chili, Sichuan pepper Spices:
- Meat in wine - beef stew can be prepared from almost any meat in terms of stiffness. It is only important that the beef is with a minimum of fat, without bones and a voluminous piece. The last thing is that it is not a thin steak and not goulash pieces. It will be tastiest if the beef in wine is prepared from pieces of meat weighing 300-400 grams. Although 1-pound pieces will turn out perfectly, you may just have to increase the volume of the wine mixture and the cooking time.
Beef for stewing in chunks
- The beef is cooked with somewhat exotic oriental spices, which, however, are commercially available. Szechuan Pepper - We use little, if at all. These are black pepper-like peas, dry fruits of a plant of the rue family, yellowwood or zantoxylum, a surprisingly fragrant spice with an unusual sweet-burning taste and subtle sourness. I think that you can approximately replace the Sichuan pepper with a mixture of regular black peppercorns, allspice and cloves. Star anise - star anise or regular anise seeds - are always available. Ginger is sold almost everywhere.
Star anise, Sichuan pepper and chili
- Mirin is a very sweet rice wine. For some reason, we believe that this is rice vinegar. This is not true. I would say that mirin is more of a sugary liquor with a low alcohol content and no definite "filling" taste. An alcoholic syrup that is easy to replace with very, very sweet white wine with added sugar.
- Beef cooks for a long time, so the amount of wine mixture should be sufficient. The mixture is prepared by mixing equal parts of dry white wine, mirin (or sweet white wine with added sugar) and water. For every 0.5 l of wine mixture, add 2 tbsp. l. wine vinegar and 2 tbsp. l. natural soy sauce.
- Wash the pieces of beef and clean from the remnants of fat, bones and connective tissues. If the piece of beef is large, it can be cut into pieces weighing from 300 grams. You should get the same, if possible, rounded pieces of meat. Put the pieces of meat in a large saucepan with a thick bottom. The thick bottom “holds” the temperature very well and evenly, which is important when the stew is cooked over low heat. Ceramic pots are ideal.
Beef with spices
- Add 12-15 Sichuan peppercorns or 0.5 tsp to the meat. black peppercorns and 1-2 allspice allspice (optionally add 1 clove of cloves). Put 1-2 star anise in a saucepan - star anise. Or add 0.5 tsp. anise seeds. But star anise is preferable. Add 2-3 dry chili peppers if desired. By the way, pay attention (!) - no need to salt. Peel fresh ginger root and cut into very thin slices with a sharp knife. Add chopped ginger and green onion to the meat - you can not cut it, but simply tear it in half according to the size of the pan.
- Pour the prepared beef with the wine mixture until the meat is practically covered. This completes the preparation.
Pour the prepared beef with the wine mixture
- Put the pot with the meat and wine mixture on the fire and bring the liquid to a boil. Next, cover the pot with a lid and reduce the heat to low.
- Beef will cook for a long time and at a low boil. Cooking time is approximately 2 hours. Strictly speaking, the longer the beef is stewed in wine, the juicier and tastier the meat will be.
- Important point! During cooking, turn the meat every 15-20 minutes. This will ensure that the pieces of meat cook evenly. It is also worth monitoring the level of liquid in the pan. You can add wine mixture or plain water in small portions. Especially if the meat is cooked in fairly large pieces, monitor the amount of liquid strictly and be sure!
Meat in wine must be turned over during cooking
- The readiness of the meat can not be checked, such a heat treatment time is guaranteed to be enough. It is better to be guided by time - pieces of 0.3 kg are prepared for 2 hours, 0.5 kg are prepared for 2.5 hours, for a kilogram from 3 hours.
- When the meat in wine is completely cooked, all the wine marinade must be drained and the meat cooled in a dry saucepan. The wine mixture, when cooled, freezes perfectly no worse than homemade. If the meat remains in the wine mixture, you get beef in jelly. By the way, the wine mixture left after stewing meat perfectly marinates cod and chicken. All you have to do is pre-heat it in the microwave.
One of the universal dishes that is great for Sunday lunch and festive table is beef stew in red wine. The meat is soft and juicy, with a rich smell of herbs and a slight aftertaste of good wine.
Try it and you won't regret it, and don't worry about the alcohol, it will evaporate during the cooking process.
For my taste, it is best to cook beef, but meat in white is also tasty and aromatic. It all depends on taste preferences. Try and write what you liked more.
The drier the red wine, the richer the taste of the finished meat.
Braised beef in red wine
This dish is especially appetizing. You can also try it in white, but in red wine it is tender and very juicy.
We will need:
Beef - 400-600g;
Wine - 150 ml;
Carrot - 300g;
Onion - 350 g;
Flour - 80 g;
Butter - 100g;
Garlic - 3 cloves;
Pepper, salt, bay leaf - to taste.
We prepare meat and vegetables: cut the onion into large half rings, chop the carrots into strips or three on a coarse grater.
We cut the prepared meat into small pieces, the larger they are, the longer it will take to stew the meat.
Heat up in a deep frying pan 2 tbsp. l. butter and lay out the meat, sprinkled with flour. When it is covered with a ruddy crust - remove.
Add the rest of the oil to the pan and add the vegetables. Let them brown a little (2-3 minutes), sprinkle with flour and fry for the same amount. Add wine to vegetables and stir well.
We spread the beef to the sauce, put salt, spices, garlic. If the resulting sauce does not cover the meat, add warm broth or hot water. Cover with a lid (tightly) and simmer for 50-60 minutes.
Advice. If the beef stew in wine is done and the sauce is thin, remove the lid and evaporate the water.
Serve hot, pouring sauce from the pan. Boiled potatoes or mashed potatoes, stewed asparagus, cauliflower, cereals are eaten with stewed beef.
Baked veal with red
To cook this veal will have to tinker. It is advisable to take young and lean meat, it will bake better.
We will need:
Beef - 500 - 600 g;
Butter - 40g;
Red wine - 300g;
Broth - 300 g;
Bacon - 50 g;
Onion (blue) - 150 g;
Carrot - 150 g;
Rosemary (fresh) - 1 branch;
Garlic - 2 cloves
Wine vinegar - 30 g;
Salt, pepper, bay leaf - to taste
We cook whole veal, and before serving, cut the meat into portions. You will need to wrap the veal with cooking string so that it does not lose its shape during cooking. We cut vegetables into small cubes, bacon into thin strips. Chop the rosemary.
Melt the butter in a saucepan, add the bacon and fry it well. After that, it is advisable to remove the bacon, and pour 50-60 g of wine into the saucepan, put the meat and brown on all sides.
Now we spread the meat to the vegetables, pour the remaining wine and broth. Do not cover the top of the saucepan. We send it to a preheated oven for 1.5-2 hours. In the process of stewing, turn the veal over and pour over the sauce.
Advice. Veal stewed in wine will be tastier if marinated beef is used for cooking.
To do this, increase the amount of alcohol by 100–150 g and marinate prepared veal in it for 30–40 minutes. And then everything is prepared according to the recipe. Wine from the marinade is used for stewing.
The dish is served both hot and cold, cut into portions and poured over the sauce in which the beef was stewed. Boiled potatoes are good with it.
Beef stewed in white
This recipe is a harmonious combination of Provence herbs, young beef and good white dry. Beef in white wine will turn out soft, juicy with a rich aroma of Provence herbs and a slight aftertaste of dry white wine.
Good wine is the guarantee of a great taste of the dish! For cooking:
Beef - 0.9-1 kg;
White dry - 250 ml;
Onion turnip - 100 g;
Carrot - 300 g (preferably small and young);
A mixture of Provence herbs - to taste;
Vegetable oil - 50-60 g;
Salt and pepper.
It takes patience to cook beef stewed in white wine according to this recipe, but the fragrant tender dish is worth it.
We cut the prepared meat into cubes, approximately 3x3 cm in size.
We clean the vegetables, cut the onion into large half rings, and leave the carrot like this if it is small, cut the large one into long quarters or eighths (diameter up to 1.5 cm)
In a heated frying pan with oil, fry the cubes of meat, put them on a plate.
In the resulting liquid, place the onion, and then the carrot, add oil and fry until golden brown. Put on a separate plate.
Add half a glass of white wine to the pan with juice and make a sauce of juice and wine, stir all the ingredients until the wine warms up well and the pan is clean.
Now put the vegetables on the bottom of the stewpan, put the beef on top, season it with herbs, salt, pepper and pour everything with the resulting sauce from the pan. Add the remaining white from the recipe. If there is little wine, you can add it, moisture should be 0.5 cm on top.
Stew in the oven at a temperature of +150, at least 3 hours.
You can eat beef with Provence herbs hot and cold - always delicious.
Advice. To prepare wine sauces, dry and semi-sweet wines of good quality are taken. When using low-quality alcohol, meat stewed with it will receive third-party unpleasant notes.
Meat in red, in a slow cooker
Beef in wine, in a slow cooker is soft and tender. This can significantly reduce the time spent in the kitchen. It will take a lot to cook:
Beef - 900 - 110 g;
Red, dry - 250 ml;
Prunes - 100g;
Carrots - 150 g;
Garlic - 2 cloves;
Onion - 60 g;
Vegetable oil (olive, sunflower) - 80 g;
Tomato paste - 40 g;
Broth - 350 g;
Salt, pepper - to taste
Tarragon, parsley, cinnamon - on the tip of a knife.
We cut the beef into small pieces, cut the onion into half rings, prunes into cubes, and carrots into large strips.
Simple and tasty - beef in red wine in a slow cooker We turn on the “frying” multicooker mode and put oil in the bowl, fry the prepared meat. Pour a glass of red into the pan and boil it. Then we take out the beef, and add oil to the juice and fry the carrots and onions.
Add spices and tomato paste, prunes, salt to them, pour in the broth, spread the beef. Then you need to mix everything, close the multicooker, set the “quenching” mode for 2 hours.
Recipe #2
Beef marinated in red wine, stewed in a slow cooker is also very tasty. Before cooking, marinate the beef pieces with wine for about half an hour.
We spread them to the fried vegetables. After that, all vegetables, spices and meat are slightly allowed, poured with juice from the marinade and broth. The dish is cooked in the “quenching” mode for 1 hour 45 minutes.
Beef in a slow cooker tastes better with dry red, but is also good with white wine.
Boiled potatoes, asparagus, rice, buckwheat, and other cereals are served with beef stewed in red wine or white.
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