Flavors meld perfectly when beef is braised with red wine and vegetables for hours. It’s a perfect, delicious Italian dinner.
I know, I know. It’s my third recipe from Tastes of Italia magazine. You’d think I like the publication or something.
I do like it, actually. That’s pretty obvious if you’ve read my reviews of the Basic Italian Bread and Scallops in Spicy Orange Sauce. Unfortunately, since being introduced to it by Chef Dennis five years ago, I’ve only been able to get my hands on a few issues over the years, so, when I do have the magazine in my grubby little hands, you bet I’m going to savor every delectable dish.
Yes, we may be well past the January/February dates that these recipes represent, but it’s so hard to let it go when I don’t know when I’ll I’ll happen upon another magazine. I haven’t even had a chance to try the Hazelnut Cake, Key Lime Tart or Pasta with Pesto yet.
But such is life. At least I will close the pages with another fantastic dish; a beef dish no less.
I was going to make this back in February but didn’t notice that the beef needed to marinate overnight before being braised for two hours the next day, so I tucked the meat back in the freezer and saved for my next free chunk of time. When that came, I combined the meat in a large zip top bag along with a thinly sliced onion, diced carrots and celery, a bit of minced garlic, herbs and a full bottle of red wine. Into the fridge it went overnight.
The next afternoon I removed the meat from the bag and browned it in a nice hot pot. While the beef was searing, I whisked the tomato paste and seasonings into the wine mixture, then added it all to the pot with the beef. I brought it all to a boil, reduced it to a simmer, put a lid on it and let the sirloin braise for about two hours.
I served my meat with mashed potatoes and a salad.
Tender. Fork tender, in fact. While the three of us agreed that the beef was a bit dry (I think chuck roast is the only meat that doesn’t dry out when cooked for several hours), we also agreed that once the sauce was added it didn’t matter at all. It was delicious. The marinating and braising gave the beef tons of flavor and turned the marinade into a plate-licking sauce that was perfect on the meat and potatoes. It was a fantastic dinner.
What I’d Do Different Next Time
Red wine: $7.99
Top sirloin: $16.99
Tomato paste: $.89
Braised Beef with Wine Recipe
- 1 cup onion, thinly sliced
- 2 carrots, peeled and diced
- 2 celery ribs, trimmed and diced
- 2 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 bay leaf
- 1 bottle dry red wine
- 2 pounds top round or top sirloin in one piece
- ¼ cup olive oil
- ¼ cup tomato paste
- Salt and pepper to taste
- In a large zip top bag, combine onions, carrots, celery, garlic, rosemary, bay leaf and wine. Add beef and close. Place in refrigerator overnight.
- When ready to cook, remove the meat. Reserve the wine mixture.
- In a large pot, heat oil to just the smoking point. Add the beef and brown on all sides. Add the wine mixture, tomato sauce, salt and pepper. Cook until meat is tender, about 2 hours.
- To serve, slice the meat and serve with pan juices. Remove the bay leaf before serving.