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1 boneless beef rump or chuck roast (3 to 3-1/2 pounds) 1/4 cup red wine, beer, beef broth or water, for deglazing. 6 medium carrots, cut into thirds. ... Spice-Braised Pot Roast.
Take a cue from Martina McBride and serve a hearty pot roast this holiday season. Braised chuck roast is simmered in stock with onions and peppers until tender. ... Red Wine-Braised Short Ribs by ...
For a delectable pot roast, start by searing chuck roast in a hot skillet. ... then deglaze the pot with an entire bottle of light-bodied red wine and bring to a boil. Cook the pasta directly in ...
Braised ox cheek in star anise and soy sauce. Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer).
Daube (French pronunciation: ⓘ, Occitan: adòba or adobo) is a French slow-cooked stew, usually of beef, but other meat is sometimes used. The best-known is the bœuf en daube à la provençale, a Provençal stew made with cheaper cuts of beef braised in wine, with vegetables, garlic and herbs, and traditionally cooked in a daubière–a braising pot.
Add the wine and veal stock and bring to a simmer. Meanwhile, heat the oil in a large skillet until shimmering. Season the ribs with salt and pepper, add them to the pan and cook over moderately high heat, turning, until they are well browned, about 15 minutes.
These are the best cuts of meat for making perfect pot roast every time, including Ree Drummond's favorite! ... and wine for cooking to give it even more flavor. Then, use a cooking liquid like ...
Beef bourguignon. Beef bourguignon (US: / ˌ b ʊər ɡ iː n ˈ j ɒ̃ /) or bœuf bourguignon (UK: / ˌ b ɜː f ˈ b ɔːr ɡ ɪ n. j ɒ̃ /; [1] French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, [2] is a French beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and ...