WINE BEEF לכבודשבתקודש#
THE INGREDIENTS 🛒
2 lbs (approx. 0.87 kg) Tzli Katef (No. 5 / Top Blade roast)
½ bottle Jammy Red Wine (Malbec, Zinfandel, or Merlot)
1 cup Chicken Soup (adds beautiful, silky depth!)
2 tbsp Tomato Paste (for deep flavor and color)
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3 tbsp Balsamic Vinegar
2–3 tbsp Brown Sugar or Honey (3 tbsp for extra sweetness)
Aromatics: 1 onion (diced), 1 carrot (diced), 3 garlic cloves (smashed)
Herbs (Bouquet Garni): 4-5 sprigs of fresh thyme + 1-2 bay leaves tied together tightly with kitchen twine
THE METHOD 👩‍🍳
1️⃣ THE SEAR: Preheat oven to 325°F (160°C). Season your dry 2 lb roast generously with salt & pepper. Sear on high heat in a Dutch oven for 3–4 mins per side until deeply caramelized. Set meat aside.
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2️⃣ THE SAVORY BASE: Lower heat to medium. Sauté diced onion and carrot for 5 mins. Add garlic for 1 min. Stir in tomato paste and cook for 2 mins to build that rich, dark color foundation.
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3️⃣ THE DEGLAZE: Pour in the wine and balsamic, scraping up all the tasty browned bits from the bottom of the pot. Stir in the chicken soup, brown sugar, and toss in your tied thyme/bay leaf bundle. Bring to a rolling boil for 3 mins.
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4️⃣ THE BAKE: Put the meat back in. Cover with the lid slightly askew (this lets steam escape slowly so the sauce reduces into a rich glaze while baking!). Bake for 2 to 2.5 hours, flipping the meat halfway. It’s done when a fork slides in with zero resistance.
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5️⃣ THE GLAZE: Remove the meat and tent with foil. Discard the herb bundle. (Optional: Strain the sauce for a smooth finish). Simmer the sauce on the stovetop for 5–10 mins until it reduces into a glossy, thick, syrup-like glaze.
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Slice the roast, pour that sweet, dark reduction heavily over the top, and serve over creamy mashed potatoes. 🤤
#TzliKatef#MinuteSteak#SlowBraisedBeef#RedWineReduction#ComfortFood#ShabbatDinner#EasyRecipes#HomeCooking#MeatLover#ReelRecipes