Episode 111: Cattle Call Recipe: Braised Beef in Red Wine An intensely flavored red wine sauce is the hallmark of this dish. My recipe contains nearly a whole bottle, along with a little soy sauce ...

An umami-rich overnight marinade transforms beef tenderloin, an already excellent and impressive cut of meat, into marinated ...

Roast the beef for about 2 hours, until an instant-read thermometer inserted in the center registers 120°. Transfer the roast to a rack and let stand for 30 minutes. Meanwhile, make the gravy In ...

Bring the pan back up to high heat, and add the beef, marinade and tomato paste. The paste should thicken the ingredients enough to bind to the meat. Stir constantly to ensure the paste does not burn.

That's why our test kitchen pros pulled out the slow cooker and came up with this Red Wine-Rosemary Braised Pot Roast recipe. ... Rub beef with rosemary, 1 tsp. salt, and 1/2 tsp. pepper.

Directions. Make the beef rub: One hour before cooking, soak skewers (if wood) in water in a large dish or ziplock bag. In a small bowl, combine all beef rub ingredients.

However, the panellists scored the red wine-marinated beef lower. “Results from descriptive sensory analysis of unmarinated and two hour marinated beef samples, tested for by two trained sensory ...

Add 1 (14 1/2-ounce) can no-salt-added diced tomatoes, 1 medium green bell pepper and 1 medium red bell pepper cut into thin strips, and 1 thinly sliced onion. Mix well. Bake, uncovered, for 15 ...

If you like pairing a glass of red wine with your steak or other beef dishes, ... You can even pour up to ⅓ cup of red wine into the marinade to really bring the beef and booze together for the ...