Beef braised in red wine
“As we approach winter, it's the time for slower, richer and, as far as I'm concerned, tastier food.”
- 4 litres red wine
- 2 bay leaves
- 2 sprigs thyme
- 6 garlic cloves
- 1 tbsp black peppercorns
- 1/4 cup plain flour
- Sea salt
- Freshly ground white pepper
- Vegetable oil
- 1 carrot, roughly chopped
- 1 large brown onion, roughly chopped
- 1 stick celery, roughly chopped
- 2 litres beef stock
When working at Michel Roux's Waterside Inn in England, I watched the head chef cook this recipe twice a week in winter. No one else was allowed to prepare the dish. For 25 years, the restaurant has had three Michelin stars. I cook it in our restaurant, Bistrode, every year. 1.4 kg beef shoulder, preferably oyster blade, trimmed and cut into six-centimetre cubes
Method
Two days before cooking, put the beef, two litres of the red wine, bay leaves, thyme, garlic and peppercorns in a bowl. Cover and refrigerate. Preheat oven to 170C.
Place flour on a baking tray and put in oven for about 10 minutes. Set aside. Drain meat and pat dry, discarding the wine and retaining spices. Heat oil in a frypan and brown meat on all sides. Season. Heat a casserole pan with vegetable oil. Fry carrot, onion and celery until brown. Add remaining wine and retained spices and boil until the liquid has reduced by three quarters - 10-15 minutes. Stir in flour, then the stock.
Season and bring to the boil. Add the beef, reboil and skim. Cover and simmer on a low heat for 2 to 21/2 hours. Serve with mashed potato, celeriac or parsnip.
Serves 4
