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Prep Time: Cook Time: Total Time:
Beef Braised With Sweet White Wine
3 tablespoons extra virgin olive oil
1 2 to 3 pound beef brisket
salt and pepper to taste
3 large or 4 medium onions, peeled and sliced
1 tablespoon minced garlic
1 cup sweet white wine
juice of 1/2 lemon, or to taste
Put 2 tablespoons oil in a large skillet or a casserole with a
lid. Turn heat to medium high. When oil is hot, add beef, and
brown it well on both sides, about 10 minutes total. Sprinkle meat
with salt and pepper.
Remove meat to a plate and turn heat to medium. Add remaining oil, onion and garlic to pan; stir once, then cover. Cook 10 to 15
minutes, stirring once or twice, until onions are lightly browned,
nearly dry, and almost sticking to pan. Uncover, add wine and
stir. Add meat, and cover again. Adjust heat so mixture simmers
steadily but not violently and cook until meat is tender for 1 1/2 to
3 hours.
Remove meat to a cutting board, and let rest a couple of minutes.
Taste sauce, and adjust seasoning and you should be able to taste pepper.
If mixture is very thin, boil it down for a few minutes, as necessary. Add lemon juice to taste. Carve meat, and serve with sauce spooned over it.
Serves 4.
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Beef Braised With Sweet White Wine
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Category: Recipes
Prep Time: Cook Time: Total Time:
Beef Braised With Sweet White Wine
3 tablespoons extra virgin olive oil
1 2 to 3 pound beef brisket
salt and pepper to taste
3 large or 4 medium onions, peeled and sliced
1 tablespoon minced garlic
1 cup sweet white wine
juice of 1/2 lemon, or to taste
Put 2 tablespoons oil in a large skillet or a casserole with a
lid. Turn heat to medium high. When oil is hot, add beef, and
brown it well on both sides, about 10 minutes total. Sprinkle meat
with salt and pepper.
Remove meat to a plate and turn heat to medium. Add remaining oil, onion and garlic to pan; stir once, then cover. Cook 10 to 15
minutes, stirring once or twice, until onions are lightly browned,
nearly dry, and almost sticking to pan. Uncover, add wine and
stir. Add meat, and cover again. Adjust heat so mixture simmers
steadily but not violently and cook until meat is tender for 1 1/2 to
3 hours.
Remove meat to a cutting board, and let rest a couple of minutes.
Taste sauce, and adjust seasoning and you should be able to taste pepper.
If mixture is very thin, boil it down for a few minutes, as necessary. Add lemon juice to taste. Carve meat, and serve with sauce spooned over it.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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