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Yum : Mulled Wine-Braised Beef

I found this recipe in my recent Australian House & Garden magazine and although I haven’t made it yet, it looks perfect for this time of year and is on my list to try it out.

Mulled Wine-Braised Beef

  • 2 kg beef oyster blade, trimmed and cut into 8 even pieces
  • 1 L fruity red wine
  • 2 tbsp vegetable oil
  • 2 onions, peeled and cut into chunks or wedges
  • 2 carrots, peeled and cut into 6
  • 2 sticks celery, roughly chopped
  • 1 head garlic, unpeeled, cut in half
  • 2 dried bay leaves
  • Zest of 2 oranges
  • 8 sprigs thyme
  • 2/3 cup (100g) flour, browned in oven
  • 2L good-quality beef stock
  • 4 cloves
  • 6 cinnamon quills
  • 1 tsp freshly grated nutmeg

Method

  • Place beef in a bowl with 500 ml wine. Cover and refrigerate overnight
  • Drain beef and discard wine. Lay beef on paper towel and pat dry
  • Heat 1 tbsp oil in a large, heavy-based saucepan over high heat. Cook beef in batches until browned all over, about 2-3 mins.Remove to a plate
  • Add remaining oil to same pan and reduce heat to medium
  • Add onion, carrot and celery and garlic and cook until golden
  • Increase heat to high and add remaining wine, bay leaves, orange zest and thyme; simmer until reduced to a syrup, about 15 mins
  • Reduce heat to low and stir in flour. Add stock, bring to the boil, skim, season and add beef and spices
  • Simmer 2 hrs or until beef is tender, skimming occasionally
  • Remove meat, pass sauce through a strainer into another saucepan. Return liquid to the boil; add meat and warm through to serve
  • Serves 8

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