1、Onglet with red wine shallots

Also known as hanger steak, this cut packs a lot of flavour and is best cooked rare to keep it tender - a succulent supper for two

Onglet with red wine shallots recipe

Ingredients

  • 85g butter
  • 400g piece of onglet steak, trimmed into a neat 'fillet', trimmings reserved and chopped
  • 2 banana shallots, 1 finely chopped, 1 finely sliced into rings
  • 1 thyme sprig
  • 1 bay leaf
  • ½ tsp plain flour
  • 300ml red wine
  • handful finely chopped parsley, to serve
  • Dijon mustard, to serve

Method

Scatter over the flour, cook for a few mins until pasty, then pour over the wine and boil until reduced by half and slightly syrupy. Strain the sauce through a fine sieve into a jug and set aside until needed. Can be made up to 2 days in advance, covered and chilled.
  • Heat another third of the butter in a frying pan until sizzling. Fry the well-seasoned steak in the butter for about 12 mins in total so it’s caramelised on all sides. This cut of meat only suits being cooked to a maximum of 15 mins for medium – 12 mins will give you rare. Remove the meat from the pan and leave to rest.
  • Add a touch more butter to the pan and cook the sliced shallots until caramelised. Pour in the prepared sauce, bring back to a simmer and stir in any remaining butter. Taste the sauce for seasoning and turn off the heat.
  • Carve the steak into slices across the grain and place on a platter. Spoon over the saucy shallots and pour over the reserved sauce. Scatter over the parsley and serve with the chips and mustard.

  • https://www.truecookbook.com/recipe/onglet-with-red-wine-shallots-9027/

    2、Roast duck legs with red wine sauce

    It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish
    Roast duck legs with red wine sauce recipe

    Ingredients

    Method

    1. Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a roasting tin on a bed of rosemary sprigs and garlic cloves. Sprinkle with salt and five-spice powder. Roast for 1 hr.
    2. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. When the duck has been cooking for an hr remove from the oven and spoon off almost all the fat (save it for roast potatoes), then pour the wine mixture around it and return to the oven for 10-15 mins to finish cooking and reduce the sauce.

    3、Chicken casserole with red wine, ham & peppers

    This rich, tomatoey chicken dish is full of flavour - and it improves with freezing
    Chicken casserole with red wine, ham & peppers recipe

    Ingredients

    • 2 tbsp olive oil
    • 8 chicken thighs, on the bone
    • 1 red pepper, seeded and quartered
    • 1 green pepper, seeded and quartered
    • 2 garlic cloves, finely chopped
    • 1 leek, trimmed and thickly sliced
    • 225g cooked ham, cut into chunks
    • 1 tsp paprika
    • 300ml red wine
    • 400g can chopped tomatoes
    • 1 tbsp tomato purée
    • 2 sprigs fresh thyme or ½ tsp dried
    • 2 tbsp chopped fresh parsley, to serve

    Method

    1. Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large flameproof casserole and fry the chicken over a high heat until browned all over. Remove with a slotted spoon and set aside. Reduce the heat slightly and add the peppers. Cook for 2-3 mins, turning, until they brown. Add garlic and leek, cook for 2-3 mins, then stir in the ham.
    2. Sprinkle over the paprika, cook for a couple of secs, add the wine and bubble for a few mins. Tip in the tomatoes, purée and thyme and mix well. Pour in water to just cover the chicken, and season. Bring to a simmer, cover and transfer to the oven. Cook for 1 hr, until the sauce thickens and chicken is tender. Sprinkle over the parsley and serve with mash.

    4、Braised beef with red wine & cranberry

    This lovely seasonal dish can be left to bubble away, filling the kitchen with comforting aromas and the promise of supper
    Braised beef with red wine & cranberry recipe

    Ingredients

    Method

    1. Cut the meat into large slices, about 8cm square. Tip 2 tbsp flour with some salt and pepper into a large food bag, add the beef and shake to coat the pieces. Thinly slice the onions.
    2. Heat 2 tbsp olive oil in a large heavy-based pan. Add the beef and fry on all sides until evenly browned. You may need to do this in two batches. Remove to a plate.
    3. Heat 1tbsp oil in the pan if you need it, then add the onions and fry quickly for 5 minutes until tinged brown. Return the beef to the pan and add the wine and stock. Bring to the boil, stirring to scrape up the juices. Sprinkle with salt and pepper.
    4. Reduce the heat, cover tightly with a lid and cook at a gentle simmer for 11⁄2 hours until the beef is tender. Stir in the cranberry sauce, taste and add more seasoning if necessary. Simmer for a further 5 minutes and serve with mash, and a scattering of flatleaf parsely.

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