Wine Braised Beef with Bacon
, Serves 6
Chuck roast browned, then braised low and slow in red wine, bacon and warm spices, finished in a glossy thickened sauce.
| prepPreheat oven to 275°F / 135°C | ||||||||
| 3-4 lb / 1.3-1.8 kg beef chuck roast | Pat beef dry, brown all sides | Return beef, add carrots, bring to simmer | Cover, braise 275°F / 135°C, 2 1/2-3 hrs | Remove beef & veg, skim fat, simmer | Stir in slurry, cook until thick | Shred beef, return, garnish with parsley | ||
| 4 slices thick cut bacon, diced | Cook bacon & onion 4-5 min | Add garlic, spices & tomato paste, 1 min | Deglaze with wine, add broth & bay | |||||
| 1 large onion, diced | ||||||||
| 3 garlic cloves, minced | ||||||||
| 6 g kosher salt | ||||||||
| 1 g ground cloves | ||||||||
| 1 g ground allspice | ||||||||
| 1.5 g pepper | ||||||||
| 30 ml tomato paste | ||||||||
| 6 bay leaves | ||||||||
| 500 ml red wine (or beef broth) | ||||||||
| 500 ml beef broth | ||||||||
| 3 carrots, cut into large dice | ||||||||
| 22 g cornstarch | Whisk water & cornstarch | |||||||
| 60 ml water | ||||||||
| chopped fresh parsley, for garnish | ||||||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.