Beef Braised in Red Wine
- Active Time 15m
- Total Time 4h 45m
Makes 6 servings
- For Marinade:
- 2 cups dry red wine, preferably Barolo or Barbaresco
- 2 carrots, chopped
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 bay leaf
- 1 sprig rosemary, or 1 teaspoon dried
- 2 whole cloves
- For Beef:
- 3 pounds bottom round or rump roast of beef
- 2 tablespoons olive oil
- 1 cup beef broth
- 3 tablespoons tomato paste
- 1 teaspoon salt
TO MAKE MARINADE: In a large pot, combine the ingredients. Add the beef, then cover the pan and refrigerate. Marinate the meat, turning it every half hour for at least 2 hours.
FOR BEEF: Remove the beef from the marinade and pat it dry with paper towels. Save the marinade. In a Dutch oven or casserole, heat the olive oil. Add the beef and brown on all sides.
Pour the marinade into the pot with the beef. Add the beef broth. Cover the pan and simmer for 2 1/2 hours, adding more water or stock, if necessary. Stir in the tomato paste and season with salt. Simmer 30 minutes more.
To serve, slice the beef and spoon the sauce on top.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
540 calories; 35g total fat; 145mg cholesterol; 537mg sodium; 3g carbohydrates; 1g fiber; 47g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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