braised beef in tomatoes and red wine

serve beef chuck braised in tomatoes & red wine with homemade pasta & a leafy green salad . . . everyone at your table will rave.

there is an electronic stickie note on my computer screen that lists my husband's top 10 favorite dishes. last winter i started making beef short ribs braised in tomatoes & red wine, and it instantly shot up to the no.1 position. because it's easy to make in the slow cooker, and the leftovers go on&on, i give him his top pick about 4 times a quarter. here is just how easy it is:

• 3-4 lbs. of beef chuck short ribs (boneless)
• kosher salt & course ground pepper

rinse the meat under cool water & pat dry. rub it with a generous amount of kosher salt & coarse ground pepper. layer the meat in a slow cooker with:

• 1/2 large yellow onion, chopped
• 2-3 large cloves of garlic, minced
• 3-4 roma tomatoes, chopped
• about 3/4 cup of red wine

• 1 veg. bouillon cube
• 2 bay leaves

add enough water to just cover the meat - slow cook on low for eight hours.

the slow cooker makes the meat tender & succulent. jim's approval is audible whenever i serve him his top pick– with a cross between a "grunt" & an "mmm".


Anonymous said...

Boy does that sound good! Do you strain what is left over and use that as a sauce for the beef?

The spinach stuffed chicken looks great as well.

- Dave R

Patty Marguet said...

i do use the au jus as a sauce when plating the beef . . . try cooking it! . . . it's simple and every time i serve it people rave!

tx 4 your comment!