Fry the meat in a large skillet over high heat until it turns dark brown, about 8 minutes. Work in batches to not overcrowd the pan. Drain the browned meat in a colander placed over a bowl. Measure ¼ cup of the drained oil. Reserve the beef.
Combine the vegetables with the reserved beef oil in the base of a pressure cooker, and sauté uncovered over medium heat, stirring over, until the vegetables become completely soft, about 30-35 minutes. Stir the tomato paste into the mixture and cook, stirring often, until brown, about 10 minutes. Pour in the wine and cook over high heat, stirring often, until the wine reduces to a syrup, about 10-12 minutes. Add the beef knuckles, water, parsley, thyme, bay leaves, and peppercorns to the pressure cooker, and then add the reserved beef. Pressure-cook at a gauge pressure of 1 bar/15 psi for 2 hours. Start timing as soon as full pressure has been reached.
Let the cooker cool, or run tepid water over the rim, to depressurize it. Strain the broth into a large pot through a fine sieve lined with cheesecloth. Discard the solids. Cook the broth over high heat, skimming off the fat frequently, until reduced to a syrupy glaze, 45-60 minutes. Season the glaze with balsamic and soy sauce and serve warm.
- 1 boneless beef top sirloin steak, cut 1/2 to 3/4 inch thick (8 to 10 ounces total)
- 2 teaspoons olive oil
- 1 cup sliced fresh mushrooms
- 2 cloves garlic, minced
- ⅛ teaspoon crushed red pepper
- ¼ cup dry red wine or low-calorie cranberry juice (see Tip)
- 2 tablespoons balsamic vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon honey
Trim fat from steak cut steak into two equal portions. In a large skillet, heat oil over medium-high heat. Add steaks. Reduce heat to medium cook for 10 to 13 minutes or until desired doneness (145 degrees F for medium-rare or 160 degrees F for medium doneness), turning steaks occasionally. If steaks brown too quickly, reduce heat to medium-low. Transfer steaks to a serving platter keep warm.
Add mushrooms, garlic and crushed red pepper to skillet cook and stir for 2 minutes. Remove skillet from heat. Carefully add wine or cranberry juice. Return to heat. Boil gently, uncovered, for 3 to 5 minutes or until most of the liquid is evaporated. Add balsamic vinegar, soy sauce and honey return to simmering. Cook and stir about 2 minutes or until slightly thickened. Spoon over steaks.
Red wine adds a floral, berry-scented richness to the butter-rich chocolate glaze that drips over the edges of this dark chocolate cake.
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Red Wine Glaze - Recipes
1 cup butter
1/2 cup shortening
2 cups sugar
1 cup brown sugar
3 cups flour
1 tsp. baking powder
1 cup buttermilk
1 tsp. vanilla
1 tsp. Black Walnut Oil
2 cups Black Walnuts
1 cup raisins
1 cup red wine
2 cups powdered sugar
8 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
3 Tbsp. flour
Soak raisins in red wine for an hour or overnight. Drain and reserve the liquid. Cream together butter, shortening and sugars. Add eggs, one at a time, mixing well. Combine flour and baking powder in a separate bowl. Add 1/3 of the dry ingredients and mix well. Add 1/3 of buttermilk. Alternate dry ingredients and milk. Add vanilla and black walnut oil. Fold in raisins and black walnuts.
To make the filling, beat together cream cheese, sugar, vanilla and flour. Prepare the bundt pant. Add 1/2 of cake batter and spoon in the filling. Cover with rest of cake batter. Bake at 325 degrees for 1 hour and 25 minutes. Let cake cool on a rack for 30 minutes. Remove, and then let cake cool completely.
Make glaze with 2 cups of powdered sugar, and 4 Tbsps. of the reserved wine. You may need to add a little more wine. Put the cake on your serving platter, spoon the glaze on to the cake. For added decoration, reduce the rest of the wine to a thick syrup to drizzle over the cake.
Cooking Red Wine Demi-Glace Sauce With Steak (Recipe, Tips and Wines)
Meaty sauces with rich earthy undertones and accurate textures and viscosity are every meat lovers favorite. But, what happens when you pop open a bottle of red wine while making that savory sauce? It gets a hundred times better and turns into the classic Red Wine Demi-Glace Sauce!
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Red Wine Demi
Red wine demi is a popular accompaniment to a range of meats and has a rich, brown consistency. This sauce is known as Marchand de Vin or red wine reduction sauce in some regions and is simply delicious with roasts and steaks.
Purists may raise their eyebrows here, but once you see a few simple recipes here, your taste buds will be won over.
What is Demi-Glace Sauce?
If you have heard some popular sauces names like mushroom demi glace, peppercorn demi glace, etc., and are wondering what really is this constantly recurring ‘demi glace’, then I must tell you that is a big deal in the world of culinary sauces.
Demi-glace is basically a rich, concentrated yet viscous brown sauce that is simmered with patience and care until it turns into a beautiful glaze which has a meaty flavor in its backdrop and complements almost every main dish it accompanies.
It tastes amazing with red meats specifically and adds a signature next level to grilled steaks and roasts too. It is traditionally made by roasting meat bones, mainly beef and veal, and extracting the stock from them by constant simmering and reducing.
This meaty brown stock is then combined with Espagnole sauce in the ratio 1:1 and the mixture is slowly reduced to half its volume. A lot of care is taken so as to not burn over the sauce.
These days, however, one can cut short the steps and enjoy an equally rewarding sauce by combining available beef stock and the classic Espagnole sauce and reducing it to half. You absolutely do not have to make it from scratch, therefore. Demi-glace is, therefore, unofficially a classic French sauce, though not included in the 5 mother sauces.
Fillet Steak with Burgundy Red Wine Glaze
- 4 aged fillet of beef steaks (approx 8oz each)
- 1/3 bottle of regional burgundy red wine
- 4 red onion
- 3 tbsps oyster sauce
- 2 tbsps balsamic vinegar
- 1 celeriac
- 6 anchovies
- 4 ozs milk
- 4 ozs cream
- 2 bulbs of garlic
- 1 bayleaf
- 4 ozs shiitake mushroom
- 4 ozs oyster mushroom
- 8 ozs spinach
- 1 lb best quality young potatoes you can find
Lightly season the steaks with salt and allow to rest for 24hrs in the fridge with no covering.
Slice three red onion and fry gently for at least one hour in a little oil and butter, set aside, you will add this to the mushrooms later.
Roughly chop and fry the other red onion, add the red wine and reduce by 3/4. Add the oyster sauce, dash of balsamic vinegar. Strain and season with pepper, set aside.
Par-boil the baby potatoes until just cooked, set aside in a warm place.
Peel and dice the celeriac into a fine dice, 1/8 inch. Finely chop the garlic. Poach both ingredients for 20mins (until just cooked) in the milk and cream. Set aside in a warm place
Cut both mushrooms into a medium cut and fry in vegetable oil, add a knob of butter to finish, combine with red onions. Finely chop the spinach and add. Check seasoning. Set aside in a warm place.
Rub the steaks with a little oil and sear on a hot skillet. Cook to your liking, remove and baste in the red wine glaze. Add the finely chopped anchovy fillets.
No need to wash the skillet, add a knob of butter and the potatoes, season with salt and fresh pepper.
To plate add a generous spoon of the celeriac to the centre of the plate, then the rested steak and season with some fresh pepper only (you have enough salt with the anchovy and origional cure) Place the vegetable mix on top of the steak and serve.
Roasted Beef Tenderloin with Red Wine Demi-Glace
What is your traditional holiday meal? Maybe you always set out a buffet of appetizers -cheese balls and crackers, veggies and ranch dip, sausage balls…- for snacking on Christmas Eve.
Or maybe you have a traditional southern style Christmas Day dinner of a glazed ham or smoked turkey with garlic cheese grits or cheesy potatoes, green peas with mushrooms or green bean casserole, dinner rolls, fruit salad and an assortment of pie for dessert.
Or maybe you have a traditional Christmas Eve Italian seven fish dinner with seven classic Italian fish dishes, from linguine and clams, to mussels in marinara sauce, to shrimp scampi, fried calamari and lemon caper tilapia with a side of garlic bread, green salad and tiramisu.
Or maybe you go all out and make lamb or a beef tenderloin, like this Roasted Beef Tenderloin with Red Wine Demi-Glace, with an elaborate spread of gourmet side dishes and a bottle of top shelf wine.
Not only is this Roasted Beef Tenderloin with Red Wine Demi-Glace super elegant and perfect for a special holiday dinner, it is actually really easy to make, which makes it even more perfect for Christmas Day when you want to spend more time playing and lounging than fussing in the kitchen.
- 2 1/4 pounds beef tenderloin, trimmed and tied
- 8 sprigs fresh rosemary
- 16 shallots, trimmed and peeled
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1/2 cup dry red wine
- 1/2 cup homemade or canned low-sodium chicken stock or water
Let tenderloin come to room temperature, about 45 minutes. Heat oven to 425 degrees with rack in center. Arrange 7 rosemary sprigs in a medium roasting pan place tenderloin on top. Arrange shallots around tenderloin. Rub meat and shallots with oil sprinkle with salt and pepper.
Roast 25 minutes. Turn shallots for even browning if roast is dry, baste with more oil or pan juices. Cook until shallots are golden, 10 to 15 minutes more transfer to a small bowl reserve. Meat should register 120 degrees with instant-read thermometer timing will vary with thickness of meat. Transfer beef to a medium platter. Let sit 20 minutes at room temperature before carving.
Meanwhile, chop remaining rosemary into small pieces. Place roasting pan over high heat. Add wine and stock. Cook, scraping bottom of pan to collect any cooked-on bits, until liquid has reduced by half, 6 to 8 minutes. Pass through strainer. Serve beef with gravy and reserved shallots.
[Modernist Cuisine at Home] Red Wine Glaze
I really want to improve the flavor of my chicken breast so I want to try to inject brine with fat and flavors.
I would like to try brining with some hydrocolloids. The one example I found is this: https://torontofoodlab.com/2013/08/20/meat-tenderizing-with-a-carrageenan-brine/.
However I cannot apply that to my chicken breast because I am cooking it sous vide, so the chicken will not reach the temperature needed for the carrageenan to gel.
I am thinking of using Methyl cellulose, first disperse in hot water, then leave it for 24 hours in the fridge, then add salt, fat and flavors and inject it.
I am afraid that until it reaches the 50C or 60C that the Methyl cellulose needs in order to gel, the liquid will escape.
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Tips and Tricks for the perfect Sticky Red Wine Glazed Wings :
- Start with organic chicken, using high-quality meat, is always the best
- You can use any red wine for this recipe. However, I haven&rsquot tried it with white wine
- Fresh thyme is optional, but it adds a nice pop of color
- Taste the red wine glaze and adjust for salt as you please, as everyone&rsquos taste is so different
- If you want the glaze to be spicier add more hot sauce
- The garlic is optional, it adds a nice savory flavor
- The glaze can be used on other meats, like ham and pork
Cheers to a good football season and I hope you found some inspiration for your Big Game Party! For more delicious ideas check my Appetizers page!