Succulent Beef Simmered in Red Wine

This is a recipe I always want to make when I get beef cheeks or shank meat. The sauce is made brilliant by a touch of chocolate.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 6 Prep: 60 min Cook: 30 min

Ingredients

Beef cheeks or shank meat 1kg
Red wine 1 bottle
Carrots 2-3
Onions 1-2
Celery 2-3
Garlic 3 cloves
Bouquet garni 1
Beef stockpot 1
Flour 1/2 cup
Olive oil as required
Butter as required
Dark chocolate 3-4 pieces

Method

1
Beef cheeks are on average 500g, so use 2. Chop each into 6 pieces about 7cm cubes. Soak in the red wine for 1 hour.
2
In the meantime, roughly chop the carrot, onion, celery and garlic and fry in a bit of oil on low heat for 30 minutes. Try not to burn it.
3
Remove the beef from the wine and pat dry. Dredge with flour and put into a pressure cooker with some melted butter. Add the fried vegetables, the wine from soaking, stockpot and bouquet garni. Cook for 20 minutes.
4
Turn the heat off and allow the pressure to subside. Transfer the meat to another pan and add some of the soup from the pressure cooker. Add the chocolate and simmer on low heat, season with salt & pepper.
5
The meat is very tender with a delicious concentrated sauce. Serve with warm vegetables, potatoes, pasta or baguette and enjoy!

Tips & Note

This dish doesn't use tomatoes, instead the chocolate gives it a rich deep simmered sauce, suitable for grown up appetites. Beef cheeks or shank meat is available at the butcher counter of upmarket stores, and is generally good value.

Succulent Beef Simmered in Red Wine

This is a recipe I always want to make when I get beef cheeks or shank meat. The sauce is made brilliant by a touch of chocolate.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 6

Prep: 60 min

Cook: 30 min

Ingredients

Beef cheeks or shank meat 1kg
Red wine 1 bottle
Carrots 2-3
Onions 1-2
Celery 2-3
Garlic 3 cloves
Bouquet garni 1
Beef stockpot 1
Flour 1/2 cup
Olive oil as required
Butter as required
Dark chocolate 3-4 pieces

Succulent Beef Simmered in Red Wine

Recipe ID :1004 Posted on 17 AUG 2015

Serves 6

Prep 60min
Cook 30min
views 7,980
printed 294

saved 5

This is a recipe I always want to make when I get beef cheeks or shank meat. The sauce is made brilliant by a touch of chocolate.

Share

Ingredients

Print Ingredients Email Ingredients
1kg
1 bottle
2-3
1-2
2-3
3 cloves
1
1
1/2 cup
as required
as required
3-4 pieces

Method

Prep
1h
Cook
30min
1
Beef cheeks are on average 500g, so use 2. Chop each into 6 pieces about 7cm cubes. Soak in the red wine for 1 hour.
2
In the meantime, roughly chop the carrot, onion, celery and garlic and fry in a bit of oil on low heat for 30 minutes. Try not to burn it.
3
Remove the beef from the wine and pat dry. Dredge with flour and put into a pressure cooker with some melted butter. Add the fried vegetables, the wine from soaking, stockpot and bouquet garni. Cook for 20 minutes.
4
Turn the heat off and allow the pressure to subside. Transfer the meat to another pan and add some of the soup from the pressure cooker. Add the chocolate and simmer on low heat, season with salt & pepper.
5
The meat is very tender with a delicious concentrated sauce. Serve with warm vegetables, potatoes, pasta or baguette and enjoy!

Tips & Note

This dish doesn't use tomatoes, instead the chocolate gives it a rich deep simmered sauce, suitable for grown up appetites. Beef cheeks or shank meat is available at the butcher counter of upmarket stores, and is generally good value.

HOME
midnight kitchen
I’ve got 174 recipes!

MIDNIGHT KITCHEN
Step into my kitchen!
You can easily make a tasty risotto using Coleman's cheddar cheese sauce. It has the right amount of liquid for the rice to absorb.
Chicken breast fillet, Courgette, Short grain rice, Coleman's Cheddar Cheese Sauce 40g, Butter, Water, Milk, Salt & pepper
HOME
An excellent kaiseki course, this dish is low calorie, high in nutrition and good for a healthy diet.
Edamame beans, Arrowroot powder (yoshino-kuzu), Water, Dashi stock granules, Egg, Mangetout
HOME
Spaghetti vongole uses clams and white wine. This time, I added onion, anchovy paste and vegetable consomme to make it a really deep taste. Dunk a baguette into the sauce to enjoy this dish twice!
Spaghetti, Clams, White wine, Olive oil, Onion, Garlic, Dried chilli, Anchovy paste, Vegetable consomme, Spring onions
HOME
Roast chicken and avocado is a dream in sandwiches, it also works well with pasta.
Pasta, Ripe avocado, Roast chicken, Vegetable stock granules, Soy sauce, Single cream, Pasta water, Salt & pepper
HOME
Use fruits that contain a lot of enzymes to break down and soften the meat. Use balsamic vinegar to make a wonderful sauce to go with the pork.
Kiwi fruit, Meat , Vegetables, Balsamic vinegar (from Modena), Soy sauce, white wine (or sake), Dashi granules, tomato puree
HOME
A super popular recipe at dim sum time in Chinese restaurants, try this at home.
Shrimp noodles (or egg noodles), Onion, Spring onions, Beansprouts, Vegetable oil, Oyster sauce, Light soy sauce, Chinese stock powder, Sesame oil
HOME

Similar Recipe

A rich and hearty stew cooked slowly and infused with vegetables, this lamb dish will certainly warm you up.
Lamb Shanks, Salt & pepper, Flour, Olive oil, Onion (large), Garlic, Carrots, Celery, White wine, Tinned tomatoes, Honey, Herbs (bay leaf, rosemary, etc), Stock , Mushrooms
Nanita
PRO
A marriage made in heaven and a lovely traditional dish for entertaining.
Stewing beef, Onions, Brown mushrooms, Smoked bacon, Guinness, Flour, Unsalted butter, Red wine, Thyme, Bay leaves, Tomato puree, Worcester sauce, Beef stock cube, Salt, Salt & pepper for seasoning the beef, Pastry, Egg
Mizue
PRO
A trendy dish, with purple cabbage, creates a wonderful colour.
Purple cabbage, Minced beef, Vegetable oil, Garlic, Red wine, Beef stock cube, Horseradish sauce, Sugar, Cumin seeds
I used S&B Kokumaro curry roux cubes and chicken stock - you can't get it wrong!
Chicken breast fillets, Salt & pepper, Flour, Carrots, Onion, Potatoes, Garlic, Ginger, Chicken stock cube, Japanese curry cubes, Hot water, Boiled egg (optional)
KitchenCIB
HOME
This is a dish that cooks slowly and patiently. It goes amazingly well with mashed potato.
Chicken breast fillet, Salt & pepper, Vegetable oil, Onion, Celery, Carrot, Flour, Thyme, Bay leaf, Tomato puree, Tinned chopped tomatoes (250g), Chicken stock, Tinned chickpeas (250g)
Windy clif
HOME
Getting the saltiness right is the key to a tasty dish.
Onion (large), Tinned tuna (in sunflower oil), Bay leaves, Stock cube, Hot water, Sundried tomatoes, Salt & pepper
Mizue
PRO

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME