Braised Beef with Red Wine Sauce
Tender beef braised in a rich red wine sauce with honey, blackberry preserves, and aromatic spices - a sophisticated comfort dish perfect for special occasions.
Braised Beef with Red Wine Sauce
Updated 13 days ago
Ingredients
- Blackberry or Grape Preserves1 small jar (about 8 oz)
- Brown Sugar1 cup
- Garlic2 teaspoons
or 2-3 cloves of fresh garlic, minced, powder
- Honey1 cup
- Lemon Juice1 tablespoon
- Olive Oilas needed
for browning the meat
- Red Wine½ bottle or more
best if opened and sitting out for a week or more
- Saltto taste
and pepper to taste
- Thinly Sliced Beef2-3 lbs
bones or leg of lamb, cut into ¼-inch thick slices
Instructions
- Brown the Meat: Heat olive oil in a large pan or Dutch oven over medium-high heat. Season the sliced meat with salt and pepper, then brown in batches until golden brown on both sides, about 4-5 minutes per side. Remove the browned meat from the pan and set aside.
- Prepare the Braising Liquid: In the same pan, combine the red wine, honey, preserves, lemon juice, garlic powder (or fresh minced garlic), and brown sugar. Stir well to combine all ingredients. Taste the liquid, adjusting the sweetness with more honey or preserves if desired.
- Braise the Meat: Return the browned meat to the pan with the braising liquid. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for at least 45 minutes, or until the meat is tender and the flavors have melded. Stir occasionally and check the sauce level, adding a little water or broth if needed.
- Serve: Once the meat is tender, remove from heat. Serve the braised beef with mashed potatoes and sliced cooked carrots (cut at a 45-degree angle for an elegant presentation).
Pro Tips
- Wine Choice: Use a dry red wine like Cabernet Sauvignon, Merlot, or Shiraz for a rich, full-bodied flavor that complements the sweetness of the preserves and honey.
- Braising Time: While 45 minutes will work, you can also braise the meat for longer (up to 2 hours) for even more tender results. Just make sure the liquid doesn't evaporate too much—add a little more wine or broth if needed.
- Flavor Enhancements: You could add a few sprigs of fresh thyme or rosemary to the braising liquid for an herby touch. Consider adding a small splash of balsamic vinegar to balance the sweetness with some acidity. For a deeper flavor, sauté a chopped onion with the garlic before adding the braising liquid.
Frequently Asked Questions
Chuck roast, short ribs, or beef shanks work excellently for braising as they have more connective tissue that breaks down during slow cooking, resulting in tender, flavorful meat. The recipe mentions thinly sliced beef, but thicker cuts will work even better.
Yes, you can use other fruit preserves like apricot, cherry, or even orange marmalade. Each will give a slightly different flavor profile. You can also use fresh fruit puree or even a bit of tomato paste for a different approach.
If the sauce becomes too sweet, balance it with a splash of red wine vinegar, balsamic vinegar, or lemon juice. You can also add a pinch of salt or some sautéed onions to create more depth and balance.
Absolutely! Braised dishes often taste better the next day as the flavors continue to meld. Store in the refrigerator and gently reheat on the stovetop, adding a splash of wine or broth if needed.
Classic pairings include mashed potatoes, roasted root vegetables, egg noodles, or crusty bread to soak up the delicious sauce. The recipe suggests mashed potatoes and carrots cut at a 45-degree angle for an elegant presentation.