Braised Onions With Red Wine Thyme And Pancetta Recipes

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BEEF BRAISED IN RED WINE



Beef Braised in Red Wine image

Categories     Beef     Garlic     Onion     Pork     Tomato     Vegetable     Braise     Sauté     Red Wine     Fall     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 (3- to 3 1/2-pound) boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1/4 pound sliced pancetta, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 (4- to 6-inch) sprigs fresh thyme
2 (6- to 8-inch) sprigs fresh rosemary
2 tablespoons tomato paste
2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône
2 cups water
Accompaniment: creamy polentaepi:recipelink
Special Equipment
a 4- to 5-qt heavy ovenproof pot with lid

Steps:

  • Put oven rack in middle position and preheat oven to 325°F.
  • Heat oil in pot over moderately high heat until hot but not smoking.
  • Meanwhile, pat meat dry and sprinkle with salt and pepper.
  • Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
  • Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.
  • Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

BRAISED ONIONS WITH RED WINE, THYME, AND PANCETTA



Braised Onions With Red Wine, Thyme, and Pancetta image

This is a delicious side dish that goes well with beef or chicken. Many times I have used bacon instead of the pancetta. I also use 2 cloves of garlic. This is adapted from Cooks Illustrated, Jan. 1996 edition. Hope you enjoy!

Provided by Scoutie

Categories     Onions

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
4 ounces pancetta, chopped fine (about 1/4 cup)
1 medium garlic clove, minced
1 medium celery rib, sliced thin diagonally
1 small carrot, peeled and sliced thin
3 medium red onions, peeled and quartered lengthwise
1 cup dry red wine
1 tablespoon fresh thyme
1/2 tablespoon chopped fresh sage leaf
1 bay leaf
1 cup low sodium chicken broth
salt & freshly ground black pepper

Steps:

  • Heat oven to 400 degrees.
  • Heat oil in medium oven-proof skillet over medium heat. Add pancetta (or bacon) cook until crisp, about 4 minutes. Add garlic; sauté until fragrant, about 1 minute. Add celery and carrot; sauté to soften slightly, about 2 minutes.
  • Increase heat to high. Add onions; sauté until spotty brown, being careful not to burn other ingredients, about 2 minutes.
  • Add wine; cook to reduce slightly, about 30 seconds. Add herbs and stock; bring to simmer.
  • Cover skillet and braise vegetables in oven 10 minutes. Uncover skillet and continue to braise vegetables until onions are soft but not mushy, about 10 minutes longer. Season to taste with salt and pepper.

Nutrition Facts : Calories 130.9, Fat 3.9, SaturatedFat 0.6, Sodium 40.5, Carbohydrate 11.9, Fiber 2, Sugar 4.7, Protein 2.4

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