Difference between revisions of "Red Wine Braised Beef"
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| − | 3-5 pound beef roast<br> | + | 3-5 pound beef roast, Erik & Alicia have had success with beef short ribs and also with tri-tip roast<br> |
Salt and pepper<br> | Salt and pepper<br> | ||
2 tablespoons coconut oil<br> | 2 tablespoons coconut oil<br> | ||
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2 tablespoons minced fresh parsley (optional)<br> | 2 tablespoons minced fresh parsley (optional)<br> | ||
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| − | Dry roast with paper towel | + | Dry roast with paper towel. Heat 1 tablespoon oil in large skillet over medium-high heat until just rippling. Brown roast on all sides, 7 to 10 minutes; transfer to slow cooker. Sprinkle with salt and pepper<br> |
Add onions, carrot, celery, tomato paste, and thyme to fat in skillet (I had to add more coconut oil) and cook over medium-high heat until onions are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in wine and vinegar, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until reduced to 1 cup, about 5 minutes; transfer to slow cooker.<br> | Add onions, carrot, celery, tomato paste, and thyme to fat in skillet (I had to add more coconut oil) and cook over medium-high heat until onions are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in wine and vinegar, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until reduced to 1 cup, about 5 minutes; transfer to slow cooker.<br> | ||
Revision as of 16:38, 18 September 2016
3-5 pound beef roast, Erik & Alicia have had success with beef short ribs and also with tri-tip roast
Salt and pepper
2 tablespoons coconut oil
2 onions, chopped medium
1 carrot, peeled and chopped medium
1 celery rib, chopped medium
2 tablespoons tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried
3 tablespoons all-purpose flour (or your favorite thickener...I used same amount of potato starch flour)
2 cups dry red wine
2 tablespoons balsamic vinegar
2 cups low-sodium beef broth
2 bay leaves
2 tablespoons minced fresh parsley (optional)
Dry roast with paper towel. Heat 1 tablespoon oil in large skillet over medium-high heat until just rippling. Brown roast on all sides, 7 to 10 minutes; transfer to slow cooker. Sprinkle with salt and pepper
Add onions, carrot, celery, tomato paste, and thyme to fat in skillet (I had to add more coconut oil) and cook over medium-high heat until onions are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in wine and vinegar, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until reduced to 1 cup, about 5 minutes; transfer to slow cooker.
Stir broth and bay leaves into slow cooker. Cover and cook until beef is tender, 8-10 hours on low or 4-6 hours on high. Last time I made this I did 1 hour low, 3 hours high, 1 hour low.
Transfer roast to serving platter and tent loosely with aluminum foil. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon (I didn't need to do this as my tri-tip roast was very lean). Strain braising liquid, discarding solids (optional... all I discard is the bay leaves, whatever suits your fancy), and season with additional salt and pepper to taste. Stir in parsley (if desired... I usually forget!). Serve with mashed potatoes and use remaining sauce as gravy for both the meat and the potatoes.
