Step 1: Prepare the Meat
Cut the Meat: Start by cutting the beef (or your choice of meat) into bite-sized chunks, about 2 inches each. Pat them dry with a paper towel to ensure they brown properly.
Season the Meat: Season the beef with salt and pepper to taste.
Step 2: Brown the Meat
Heat the Oil: Heat 2 tablespoons of olive oil or vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Brown the Meat: Add the beef in batches, making sure not to overcrowd the pan. Brown the meat on all sides, about 3-4 minutes per side. Remove the browned meat from the pot and set it aside.
Step 3: Sauté the Vegetables
Cook the Aromatics: In the same pot, add the diced carrots, celery, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables are soft and fragrant.
Add the Flour: Sprinkle 1 tablespoon of flour over the vegetables and stir well to combine. Cook for another 1-2 minutes. This step helps thicken the sauce later on.
Step 4: Add Liquid and Flavoring
Add the Orange Zest and Juice: Stir in 1 teaspoon of orange peel (zested) and 100 ml of unsweetened orange juice, deglazing the pan by scraping up any browned bits from the bottom. This adds a citrusy flavor that complements the beef and helps to build the sauce.
Pour in the Wine and Soy Sauce: Add 50 ml of dry red wine and 2 tablespoons of soy sauce to the pot. Stir well to mix all the flavors together. The red wine brings richness to the sauce, while the soy sauce adds umami depth.
Add the Bay Leaf and Rosemary: Add 1 bay leaf and 1 teaspoon of rosemary (fresh or dried) to the pot for extra aromatic flavor.
Step 5: Return the Meat and Simmer
Add the Beef Back: Return the browned beef to the pot, stirring to combine it with the vegetables and liquid.
Simmer: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook slowly for about 1.5 to 2 hours, or until the beef is tender and falls apart easily when tested with a fork. Stir occasionally to ensure nothing sticks to the bottom of the pot.
Step 6: Adjust Seasoning and Serve
Check for Doneness: Once the meat is tender and the sauce has thickened, taste the dish and adjust the seasoning with more salt and pepper if necessary.
Serve: Remove the bay leaf before serving. Serve the braised beef hot with a side of mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.
Cooking Tips:
Browning the Meat: Take your time when browning the meat. This step is crucial for developing flavor, as it creates caramelization on the surface of the beef, adding depth to the overall dish.
Choosing the Meat: While beef works best for braising, you can substitute with lamb or pork, depending on your preference.
Orange Zest: Be careful when zesting the orange. Only zest the outer orange part, as the white pith underneath can be bitter.
Slow Cooking: The longer and slower you cook the meat, the more tender it will become. If you have more time, feel free to let it simmer for up to 3 hours for extra tenderness.
Wine Choice: Use a dry red wine like Cabernet Sauvignon or Merlot for the best flavor. If you prefer not to cook with wine, you can substitute it with beef broth or additional orange juice.
Thickening the Sauce: If the sauce is too thin for your liking, you can let it simmer uncovered for the last 15-20 minutes to reduce it, or add a slurry of flour and water to thicken it.
Storage:
Refrigeration: Store any leftover braised beef in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave before serving.
Freezing: This dish freezes well. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutritional Facts (Per Serving, Based on 4 Servings):
Calories: 400-450 kcal
Protein: 30-35 g
Fat: 20-25 g
Carbohydrates: 10-12 g
Fiber: 2-3 g
Sugar: 5-6 g
Sodium: 800-900 mg
This dish is rich in protein from the beef, while the vegetables and orange juice provide fiber and vitamin C. The soy sauce adds a bit of sodium, but it enhances the savory flavor, so feel free to adjust it according to your dietary needs.
Frequently Asked Questions (FAQs):
1. Can I make this dish in a slow cooker? Yes, after browning the meat and sautéing the vegetables, you can transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
2. Can I use a different type of wine? Yes, you can use white wine for a lighter flavor, but red wine pairs beautifully with the beef and orange in this recipe. If you prefer not to use alcohol, substitute the wine with beef broth or more orange juice.
3. What should I serve this dish with? This braised beef goes wonderfully with mashed potatoes, rice, polenta, or even pasta. It’s also great with crusty bread to soak up the delicious sauce.
4. How do I thicken the sauce if it’s too thin? If the sauce is too thin, let it simmer uncovered for the last 15-20 minutes to reduce. Alternatively, you can mix 1 teaspoon of flour or cornstarch with 2 tablespoons of water and stir it into the sauce to thicken it.
5. Can I make this dish ahead of time? Yes, braised beef often tastes even better the next day as the flavors have time to meld together. You can make this dish a day in advance and store it in the refrigerator. Reheat on the stovetop before serving.
Conclusion:
Braised Beef with Orange and Red Wine is a comforting and flavorful dish that’s perfect for a family dinner or a special occasion. The combination of tender beef, the richness of red wine, and the citrusy brightness of orange creates a beautifully balanced meal. The slow-cooking process ensures that the meat becomes incredibly tender, while the sauce becomes thick and full of depth. This dish is easy to prepare and can be adapted to different tastes by adding or removing ingredients such as herbs or vegetables. Whether served with mashed potatoes, rice, or crusty bread, this braised beef will impress your guests and quickly become a household favorite. Enjoy!