Deliciousredwinesauce Recipes

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RED WINE SAUCE



Red Wine Sauce image

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

1/2 cup shallots (finely sliced)
1 small red beet (peeled and thickly sliced)
2 cups dry red wine
2 tablespoons balsamic vinegar
1 bay leaf
2 cups beef stock
3 tablespoons butter
salt
1 teaspoon black pepper

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



Delicious Red Wine Sauce image

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

2 tablespoons chopped onions
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon flour
1/4 cup red wine
3/4 cup beef broth
2 tablespoons ketchup
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
salt

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



Bottle-of-Red Wine Sauce image

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

One 750 ml-bottle red wine, such as Cabernet Sauvignon
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves, from 3 to 4 sprigs
1 pound beef chuck, cut into 1-inch cubes
2 medium carrots, chopped
2 cloves garlic, minced
1 small yellow onion, sliced
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
Cooked rigatoni, for serving (from a 1-pound box)
Grated Parmesan, for serving
Chopped fresh flat-leaf Italian parsley leaves, for serving

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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