Have you ever cooked a roast beef with red wine instead of beef broth? How was it? What kind of wine?

Answer 1

It's great! Here's a few recipe for you that we enjoy! Serve w/ the same wine for dinner as that you cooked with, and never cooke w/ a wine you wouldn't drink.

Beef With Red Wine Sauce
--Southern Living, FEBRUARY 2006

Prep: 15 min., Cook: 6 hrs.

3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley

Place first 3 ingredients in a 6-quart slow cooker.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.
Cover and cook on HIGH 6 hours, or LOW for 9 hours. Remove and discard bay leaf. Serve over noodles. Garnish, if desired.

Yield: Makes 6 servings
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Wine Braised Brisket of Beef with Caramelized Pearl Onions and Dried Apricots

-- Wolfgang Puck Makes It Easy (Rutledge Hill Press, 2004) Serves 8

5 pounds beef brisket
2 tbsp. kosher salt
1 tbsp. freshly ground black pepper
1 bottle red wine
All-purpose flour
2 plus 2 plus 2 Tbsp. vegetable oil
10 garlic cloves, peeled and smashed
6 large shallots, peeled and thinly sliced
2 medium carrots, peeled, cut into 1-inch chunks
2 celery stalks, cut into 1-inch chunks
1 medium leek, white part only, cut into 1-inch chunks
1 cup dried apricots
6 sprigs fresh Italian or flat-leaf parsley
2 sprigs fresh thyme
2 bay leaves
2 tbsp. tomato paste
2 quarts plus 1¼ cup homemade beef stock or good-quality canned beef broth
1 cup pearl onions
Minced parsley for garnish

1. Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume (15 to 20 minutes).
2. Preheat the oven to 350°F. Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil and, when it is almost smoking, turn the heat to medium-high, carefully add the brisket and sear until well-browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves and tomato paste, and continue to cook 1 minute more.
3. Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork tender, 2 to 2½ hours. Meanwhile, blanch and peel the onions as instructed in the tips (see below), leaving them whole. Cut the remaining apricots into 1¼-inch strips.
4. In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
5. When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart (15 to 20 minutes). Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
6. To serve, use a sharp knife to cut the brisket across the grain into 1¼-inch slices. Arrange the slices on heated serving plates or on a heated platter. Spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side.

Wolfgang's Easy Tips
If you can't find a 5-pound brisket at your supermarket, cook two smaller pieces.
While the meat braises, keep the heat gentle since boiling tightens rather than relaxes the meat's fibers. Check the liquid in the cooking vessel and if it's bubbling more than slightly, turn down the heat. The results should be so tender that you can pull the meat apart with a fork.
To prepare the pearl onions, brings a saucepan of water to a boil. Add the pearl onions and blanch them for 30 seconds. Drain and immediately immerse them in a bowl of ice and water. Cut off the stem ends, peel the onions, and leave them whole.
For neater slices, you could let the brisket cool before cutting it across the grain. Reheat the slices in the sauce. That makes brisket an ideal dish to prepare ahead. Just cook and slice it the day before, and reheat it in the oven in its sauce for about half an hour at 300°F before serving.
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Beef Bourguignon

1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced

For serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional

Preheat the oven to 250ºF.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

--Ina Garten, Barefoot in Paris cookbook

Answer 2

Oh yes I have several times fixed a roast in red wine in fact just a week ago I did.Any red wine is fine and it is very tasty.The wine tenderizes the roast nicely while cooking.I take a knife and put a few slits in the meat then pour the wine in those slits so the wine goes more into the roast while cooking.You wont regret cooking a roast in red wine thats for sure.You cant really taste the wine as it soaks up in the roast.Dont pour alot of wine over the roast tho just til about an inch or two is in bottom of pan is all.Then while the roast is cooking I baste with the wine and if you dont have a baster use a big spoon and just spoon the juice from the roast over the meat.I do this at least 2 or 3 times while cooking.Happy Cooking

Answer 3

Actually I'd recommend a bit of both. Cooking it in too much red wine will get a little overwhelming... You might want to look up recipes for beef bourguignonne - basically roast beef with mushrooms and red wine! And a word of advice on the wine. Don't ever cook with anything you wouldn't drink. Use a red wine (a merlot or cabernet savignon would be good) that you've had and you enjoy.

Answer 4

Pan-Roasted Beef Tenderloin with Rosemary and Garlic Ingredients: * 1 beef tenderloin roast, 2 1/2 to 3 lb. * 3 fresh rosemary sprigs * 1 garlic clove, minced * Salt and freshly ground pepper, to taste * 1 Tbs. vegetable oil * 4 shallots, minced * 2 cups dry red wine * 16 Tbs. (2 sticks) softened unsalted butter, cut into 1/2-inch pieces Directions: Preheat an oven to 400ºF. Let the roast stand at room temperature for 30 to 40 minutes. Set the roast on a clean work surface and lay the rosemary sprigs lengthwise along the roast. Using kitchen twine, tie the rosemary to the roast at 2-inch intervals. Rub the roast with the garlic and season with salt and pepper. Preheat an oval skillet or large sauté pan over medium-high heat and warm the vegetable oil. Add the roast and brown, 3 to 4 minutes per side. Transfer the skillet to the oven and roast, turning the beef occasionally, until an instant-read thermometer inserted into the center of the meat registers 125ºF for very rare to rare, 15 to 20 minutes, or until done to your liking. Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Meanwhile, in a saucepan over medium-high heat, combine the shallots and wine and boil until reduced to 1/4 cup, 7 to 10 minutes. Add the butter a few pieces at a time, whisking constantly until blended before adding more. Strain the sauce through a fine-mesh sieve and season with salt. Keep warm over very low heat, being careful not to boil. Slice the meat and arrange on a warmed platter. Pass the sauce alongside. Serves 4 to 6.

Answer 5

RED WINE IS WHAT YOU USE LIKE 1/4 CUP OF ANY RED WINE OR COOKING WINE IT MAKES THE MEAT TENDER AND ALSO IT HAS A SLIGHT ACIDIC TASTE BUT IS GOOD WITH A GARLIC FLAVOR LIKE CUT UP FRESH GARLIC OR POWDER GARLIC..AND IT IS BEST IF YOU LET IT MARINATE OVERNIGHT AND THEN COOK IT THE NEXT DAY...THE MEAT WILL BLEND IT ITS NATUAL JUICES AND YOU CAN EVEN WHENIT IS ALMOST DONE LIKE 1 HR BEFORE THROW IN SOME CUT UP POTATOES OR AND SOME BABY CARROTS AND ADD SOME WATER TO IT BEFORE THE BOTTOM GETS REAL BROWN LET IT GET BROWN BUT DONT LET THE BOTTOM BURN..........SO MARINATE SEASON WITH GARLIC ADOBO AND SALT AND PEPPER AND ADD WATER LIKE UP TO HALF OF THE ROAST THEN LET COOK COVER UNTIL BOTTOM IS REAL BROWN AND NOT BURNT THEN ADD VEGGIES....COOK 1 HR..A NICE MEAL..

Answer 6

I have used a dry burgundy wine, when I made Boeuf Bourginon, and it was delicioso!

Answer 7

Sure!

Search the net for any recipe for Boeuf Bourginon. I'm sure you'll like it, it's a classic!

Answer 8

It was delicious.

I use whatever wine is cheapest.