What are some good recipes involving red wine?
March 18, 2010
I’ve got a whole bottle of a good shiraz that’s been open for about two weeks. It’s too vinegary to drink, but I’d feel terrible pouring it all down the drain. What are some good ways to use it up?
Oh don’t throw it away!!! It will make the toughest cut of meat tender if you cook it in the wine. I use red wine to make gravy or sauce for chicken, stews, roasts never throw it away! Makes a great marinade!
Chicken Marsala USE your red wine in this recipe, video recipe watch:
http://www.metacafe.com/watch/1306903/pass_your_plate_chef_prepares_chicken_marsala/
Basic Reduction Sauce or Pan Gravy Recipe
http://homecooking.about.com/od/saucesandgravies/r/blmisc50.htm
Beef Bourguignon Recipe:
http://www.bfeedme.com/wp-content/uploads/2006/07/Beef%20Bourguigon%20Recipe.jpg
3 cups Burgundy wine
2 tablespoons brandy
2 onions, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 bay leaf
1 clove garlic, crushed
10 whole black peppercorns
1 teaspoon salt
2 pounds cubed beef chuck roast
4 tablespoons olive oil, divided
1/4 pound bacon, cubed
2 onions, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cloves garlic, crushed
1 (10.5 ounce) can beef broth
salt and pepper to taste
4 tablespoons butter
1 pound fresh mushrooms, sliced
For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
Preheat oven to 300
For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you’ve chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9×13 baking dish.
Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.
Itialian Pot roast
1 (4- to 5-pound) round roast
2 cups canned beef broth
1/2 cup Burgundy wine
3 tablespoons tomato paste
1 (28-ounce) can chopped tomatoes, with juice
1 teaspoon minced garlic
1 tablespoon dried basil leaves
1 tablespoon dried oregano leaves
2 bay leaves
1 pound carrots, peeled and cut into 1-inch pieces
3 onions, quartered
1 pound fresh mushrooms, halved
3 tablespoons all-purpose flour
Preheat the oven to 350ºF. Place the roast in a large pot or Dutch oven. Pour in the beef broth and wine. Add the tomato paste, and stir. Add the tomatoes with juice. Blend in the garlic, basil, oregano, and bay leaves. Cover, and cook in the oven for 11/2 hours. Turn the meat over, and add the carrots, onions, and mushrooms. Cover, and continue cooking for 1 to 11/2 hours, or until the meat is tender. Transfer the meat to a carving board.
Remove a small amount of the sauce, and mix with the flour to form a paste. Place the Dutch oven over medium-high heat, and bring the remaining sauce to a boil. Whisk in the paste to thicken the sauce. Slice the meat against the grain. Remove the bay leaves from the sauce, and discard. Serve the sliced meat with the vegetables and the sauce.
Beef Brisket with red wine
http://homecooking.about.com/od/beefrecipes/r/blbeef165.htm
Prime Rib Roast Recipe
http://homecooking.about.com/od/beefrecipes/r/blbeef124.htm
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7 Responses to “What are some good recipes involving red wine?”
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The general with cooking with wine is, if you wouldn’t drink it then don’t cook with it, it’s probably best to pour it in the sink, sorry. rule
References :
Oh don’t throw it away!!! It will make the toughest cut of meat tender if you cook it in the wine. I use red wine to make gravy or sauce for chicken, stews, roasts never throw it away! Makes a great marinade!
Chicken Marsala USE your red wine in this recipe, video recipe watch:
http://www.metacafe.com/watch/1306903/pass_your_plate_chef_prepares_chicken_marsala/
Basic Reduction Sauce or Pan Gravy Recipe
http://homecooking.about.com/od/saucesandgravies/r/blmisc50.htm
Beef Bourguignon Recipe:
http://www.bfeedme.com/wp-content/uploads/2006/07/Beef%20Bourguigon%20Recipe.jpg
3 cups Burgundy wine
2 tablespoons brandy
2 onions, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 bay leaf
1 clove garlic, crushed
10 whole black peppercorns
1 teaspoon salt
2 pounds cubed beef chuck roast
4 tablespoons olive oil, divided
1/4 pound bacon, cubed
2 onions, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cloves garlic, crushed
1 (10.5 ounce) can beef broth
salt and pepper to taste
4 tablespoons butter
1 pound fresh mushrooms, sliced
For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
Preheat oven to 300
For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you’ve chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9×13 baking dish.
Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.
Itialian Pot roast
1 (4- to 5-pound) round roast
2 cups canned beef broth
1/2 cup Burgundy wine
3 tablespoons tomato paste
1 (28-ounce) can chopped tomatoes, with juice
1 teaspoon minced garlic
1 tablespoon dried basil leaves
1 tablespoon dried oregano leaves
2 bay leaves
1 pound carrots, peeled and cut into 1-inch pieces
3 onions, quartered
1 pound fresh mushrooms, halved
3 tablespoons all-purpose flour
Preheat the oven to 350ºF. Place the roast in a large pot or Dutch oven. Pour in the beef broth and wine. Add the tomato paste, and stir. Add the tomatoes with juice. Blend in the garlic, basil, oregano, and bay leaves. Cover, and cook in the oven for 11/2 hours. Turn the meat over, and add the carrots, onions, and mushrooms. Cover, and continue cooking for 1 to 11/2 hours, or until the meat is tender. Transfer the meat to a carving board.
Remove a small amount of the sauce, and mix with the flour to form a paste. Place the Dutch oven over medium-high heat, and bring the remaining sauce to a boil. Whisk in the paste to thicken the sauce. Slice the meat against the grain. Remove the bay leaves from the sauce, and discard. Serve the sliced meat with the vegetables and the sauce.
Beef Brisket with red wine
http://homecooking.about.com/od/beefrecipes/r/blbeef165.htm
Prime Rib Roast Recipe
http://homecooking.about.com/od/beefrecipes/r/blbeef124.htm
References :
Look up a recipe for Beef Burgandy and just substitute your shiraz for the burgandy! Or just add some to spaghetti sauce or beef stew or beef roast.
References :
Add that red wine to 3 cups of beef stock, some root veggies(carrots, celery, onions, garlic)
rub a big chuck roast with fresh ground black pepper…brown roast first, than add all the other ing. and roast slow 4-5 hours & low250 – 300…..turn roast occasionally…..at the end of the day you will have a falling off the bone, tender, roast with a very rich sauce…yum,,,,
I never throw wine away…if it’s white it goes in the chicken stew, or over some sauteed shrimp…..if it’s red I am looking for ribeye =-)
Hope that helps
References :
Hi there,
These are the recipes I found using shiraz;
http://allrecipes.com/Search/Ingredients.aspx?WithTerm=&SearchIn=All&Wanted1=shiraz
and these are the recipes for red wine:
http://allrecipes.com/Search/Ingredients.aspx?WithTerm=&SearchIn=All&Wanted1=red+wine
Just go through it and see which one you’d like to make, read the reviews to see what changes ppl have made…
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References :
This is an answer to some of the tips you got. It’s a Seasonal tip. When you have leftover whites, big not sweet. Or in my case I buy a bottle, I need the volume. Use this to make your turkey gravy. Not only does this make awesome gravy, but for me the usual gravy recipes don’t even come close to the volume I need for a 23# turkey. Try this you will love it! Good Luck
References :
40 yrs cooking
Red wine is excellent in sauces and stews. I never cook anything that contains red meat without a bit of wine. Here is a basic recipe for a red wine sauce:
Red Wine Sauce
2 – 3 tablespoons olive oil
8 ounces shallots, sliced (about 2 cups)
4-5- toes of fresh garlic, minced
1 6-ounce package sliced mushrooms
2 tablespoons sugar
2 tablespoons red wine vinegar
1 750-ml bottle Pinot Noir or other dry red wine
1 14-ounce can low-salt chicken broth
1 14-ounce can beef broth
2 fresh thyme sprigs
1 1/2 teaspoons whole black peppercorns
1 Turkish bay leaf
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
Heat oil in heavy large saucepan over medium-high heat. Add mushrooms; sautée until tender, about 12 minutes then add onion and garlic, sautée for another minute, . Sprinkle sugar over; sautée until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.
Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)
This sauce can be used as a base for boeuf Bourgogne or any other beef stew as well as a sauce for steaks or duck breast.
And you can use the wine that you were talking about. Cooking and cheap table wine as far as I am concerned have a vinegar taste and are not fit to be served as a drink and I always cook with them or the wine that is left over from some other time. I know it sounds snobbish, but I live in France and wine is important.
References :