RED WINE SAUCE
The beef bourguignon of sauces! Rich and velvety red wine sauce (sauce vin rouge) from Joe Beef's 'The Art of Living'.
Provided by Caroline Phelps
Categories Sauces
Time 25m
Number Of Ingredients 9
Steps:
- In a small sauce pan, mix together the shallots, beet, wine, vinegar, and bay leaf. Bring to a boil over high heat and reduce by half (about 10 minutes). Add beef stock and continue to boil until reduced by half.
- Whisk in the butter and season generously with salt. Add pepper, stir and turn the heat off. Serve immediately or let cool until you can transfer the sauce to a storage container.
Nutrition Facts : ServingSize 1/4 cup, Calories 108 calories, Sugar 4.5 g, Sodium 73.1 mg, Fat 4.4 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 6 g, Fiber 0.6 g, Protein 1.3 g, Cholesterol 11.4 mg
DELICIOUS RED WINE SAUCE
Make and share this Delicious Red Wine Sauce recipe from Food.com.
Provided by Allyoop
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook onions in butter until soft.
- Stir in flour and cook for one minute.
- Add the rest of the ingredients and simmer for 5 minutes.
- Never let sauce boil.
BOTTLE-OF-RED WINE SAUCE
The pleasant acidity and robust flavor in this simple stew comes from an entire bottle of red wine! It's balanced by the deep richness of cleverly broiled beef and veggies -- so you can skip browning them on the stovetop without compromising flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven broiler. Line a baking sheet with foil.
- Whisk together the wine, tomato paste, thyme and 2 cups water in a large pot and slowly bring to a simmer over medium-high heat. Scatter the beef, carrots, garlic and onion on the prepared baking sheet. Season with 1 teaspoon salt and a few grinds of pepper. Broil until both the beef and vegetables are charred and deeply golden, 8 to 10 minutes.
- Once the liquid is simmering, gently add the charred beef and vegetables and any liquid from the baking sheet to the pot. Add 1/2 teaspoon salt and a few grinds of pepper. Bring to a low simmer, cover and cook, stirring occasionally, for 1 hour and 30 minutes.
- Uncover and continue to simmer until the beef is very tender and can be easily shredded with a fork, about 1 hour more. Add the butter and stir until melted and the sauce is glossy. Spoon the sauce over warm, cooked rigatoni in a serving platter. Sprinkle generously with Parmesan and parsley.
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