Beef Birds In Wine Sauce Recipes

ROAST BEEF TENDERLOIN WITH WINE SAUCE

Steps:

• Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
• While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
• Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
• Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
• Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
• Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
• Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
• Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

BEEF IN WINE SAUCE

Steps:

• Wash, peel, core and shred the apples. Put in a large pot.
• Wash and peel the carrots. Wash again, then shred. Add to the large pot.
• Wash, peel, then slice the onions. Add to the large pot.
• Cut the stewing beef into 3 cm (1 inch) cubes.
• Heat the vegetable oil in a frying pan. Add the stewing beef in batches, brown it, add to the large pot.
• Add all remaining ingredients to the pot.
• EITHER pressure cook mixture for 7 to 10 minutes (see recipe notes) OR bring to a boil, then lower to a simmer, and let simmer covered until meat is just tender and mixture thickens a bit. About 1 hour depending on the meat you are using.
• Remove bay leaves and discard.
• Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
• Ladle mixture evenly into heated jars.
• Leave 3 cm (1 inch) headspace.
• Debubble; adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
• Processing time: half- litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.

BASIC RED WINE SAUCE FOR BEEF OR LAMB

Steps:

• Use this sauce with grilled or broiled steaks, or roasted pork or beef.

WINE SAUCE

Steps:

• Add garlic to drippings in pan; cook and stir for 2 minutes. Add wine; stir, scraping the bottom of the pan to deglaze. Boil, stirring constantly, until syrupy. Remove from heat. Add 1 tablespoon butter, and stir until the it melts. Repeat with remaining butter. Stir in parsley, and serve.

BEEF BIRDS

Steps:

• Pound steak to 1/4 inch thickness, using a meat mallet or edge of heavy plate.
• Cut meat into strips, approximately 3x5 inches. Season flour with salt, pepper and garlic powder and dredge the meat in the flour. (save the remaining flour to thicken the gravy).
• Add a 1/2 slice of bacon (size to cover the meat strip) and thin chunks of onion to the meat, leaving the end of the meat free of onion so you can roll up more easily. Roll it up, with the bacon and onion on the inside and secure with 2 toothpicks.
• In Dutch Oven or heavy pot, heat oil and brown birds well on all sides. You will have to do this in batches. Do NOT skimp on browning well, it really makes the dish.
• Return birds to the pot. Add beef broth and enough water up to 3 inches in pot. Cover and simmer on low until fork-tender, about 1 1/2 hours, check after 1 hour.
• Remove birds. Skim some, but not all of the fat from the pot. Make gravy using pan juices, flour and water, or however you like to make your gravy.

BRAISED BEEF IN RED WINE SAUCE

Steps:

• Season beef (lightly if using salted broth).
• Heat oil in large Dutch oven over high heat.
• Add beef and brown on all sides, about 15 minutes.
• Transfer beef to platter; reduce heat to medium.
• Add onion and bacon to pot.
• Sauté until onion is golden, about 8 minutes.
• Mix in tomato paste, bay leaves, cloves and rosemary.
• Add wine.
• Return meat and any juices.
• Cover and simmer 30 minutes, turning meat once.
• M ix stock and tomatoes into sauce.
• Cover and simmer gently until meat is tender, turning occasionally, about 2 hours and 45 minutes.
• Transfer beef to platter.
• Cover with foil to keep warm.
• Strain sauce through fine sieve, pressing on solids.
• Degrease sauce.
• Return sauce to pot.
• Boil until reduced to 2 cups, about 1 hour.
• Add any beef juices from platter.
• Cut beef across grain into 1/3 inch slices (can be prepared 1 day ahead. Rewarm gently before serving).
• Arrange meat slices on a platter lined with pan-fried polenta and spoon sauce over.
• Serve sautéed spinach alongside.

BEEF BIRDS IN WINE SAUCE

Steps:

• 1. Cook sausage and drain. Mix all stuffing ingredients and stuff beef, roll and close with toothpicks or string. Brown in oil. 2. Make sauce. Make paste with 1T flour and some of the wine. Add all other ingredients. 3. Place beef in baking dish. Pour sauce over and cover. Cook in 350 degree oven for 1 1/2 to 2 hours

BEEF BIRDS IN WINE SAUCE

Steps:

• Cut steak into serving pieces and pound to tenderize. Combine flour, salt & pepper and dredge steak. Set aside. Cool sausage and pour off fat. Add onion, apple and celery. Cook till onion is soft. Add to remaining stuffing ingredients and toss. Place 2 tabl. stuffing in center of steak pieces, roll and tie. Make paste with flour and small amount of wine. Add remaining wine, and the rest of the sauce ingredients and blend. Pour over steaks. Bake at 350 degrees for 1 1/2 hours, covered.