In a bowl put the wine, sugar, thyme, coffee, garlic and lemon peel (cleaned with vegetable cleaner) and put them on the fire. Let the mixture boil for about 10 minutes, then let it cool.
I cut the pork leg into 4 long and thinner strips, so that it penetrates faster and marinates better. When the mixture of wine and coffee has cooled, add a little salt and pepper and pour this marinade over the meat. Cover the bowl and refrigerate for 3-4 hours. After the meat has marinated, take it out and keep the liquid, with everything else in it :) Wipe the meat a little, sprinkle it with flour and fry it for a few minutes in hot oil, only until it browns on the surface.
Place the pieces of meat in the pan, pour the marinade, cover with aluminum foil and put in the preheated oven at 200 degrees for about 45 minutes. After this time, remove the aluminum foil and leave for another 45 minutes, turning the meat from time to time. When the steak is penetrated, we take it out of the liquid, which we strain. Put the sauce obtained on the fire, add the starch and let it boil for 10 minutes. Serve the steak sliced and sprinkled with the very fragrant sauce from the coffee beans and wine.
Steak with Wine Sauce and Coffee - Recipes
480-500g lamb meat (chop, bone chop, etc.)
2 tablespoons (30ml) olive oil
1cup * shitake mushrooms cut into pieces
1/2 small onion finely chopped
1 vanilla stick (15cm) cut lengthwise
1 tablespoon finely chopped mint leaves
2 cloves of finely chopped garlic
1 1/2 tablespoons finely chopped mint leaves
1/4 teaspoon cumin seeds (not cumin!)
1/4 teaspoon mustard seeds
1/4 teaspoon coriander seeds
2 teaspoons finely chopped rosemary
Mint leaves for decoration
** serve the steak with the same red wine
To make the meat marinade, mix the garlic, mint, finely ground coffee, oil and red wine and salt in a glass or plastic bowl (not metal!).
In an electric grinder (or mortar) put the peppercorns, cumin seeds, coriander, mustard and rosemary and grind until they have the same granulation as ground coffee. Put them all in a bowl next to each other and mix. in this "sauce" and "massage" each piece of meat with sauce. Refrigerate for 3-4 hours.
Put the oil, onion and mushrooms in a larger pan and keep them on the fire for about 5-6 minutes, stirring so that they do not burn. Add wine, vanilla and mint stick and leave until they start to boil, then reduce the heat and let it boil until the amount of wine is reduced by half. Then add the soup, coffee and honey. Let it boil again until everything is reduced by half. Remove from the heat, remove the vanilla bean then add the butter, stirring until it melts. Add the freshly ground pepper and salt to taste. Keep the sauce warm until used.
Put a pan on the fire and place the meat, turning the pieces on each side for 3-4 minutes to "seal". Then leave it for about 10-12 minutes (if you like more "pink" meat, keep it less !) over medium heat, until fried or if you have a meat thermometer until the temperature reaches 52C (125F) Remove from the heat and keep covered for another 5-10 minutes.
Place the pieces on the plate, cover with the sauce and serve with mashed potatoes with garlic… or other favorite garnish!
Beef steak in wine sauce
Are you looking for a perfect recipe for the cold outside? We offer you a beef steak flavored with wine sauce.
Heat 50 g butter and fry the finely chopped vegetables in it. Add the herbs, chopped and leave for 15 minutes, stirring the dish from time to time. Add flour, brown a little, then add white wine, a tablespoon of Madeira wine and bring to a boil until the first boil.
Add salt, pepper, the rest of Madeira wine, and keep the sauce prepared warm.
Heat the rest of the butter and brown the muscle on all sides, reduce the heat, cover and leave for 30 minutes. over a low heat, the meat is sprinkled from time to time with beef soup. Cut the muscle into slices and add salt.
Serve with Madeira wine sauce and vegetable garnish.
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Pork steak ingredients with beer:
- 1 piece of 1.5 kg pork shoulder, cleaned of skins and surface fat (there may be another piece, neck, flesh, etc.)
- 1 bottle of 0.33 l. Of good beer
- 1 large onion
- 3-4 small carrots
- 2 celery stalks (celery)
- 3 cloves of garlic
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 2 tablespoons oil
- 1 teaspoon coarse salt
- spices: 1 teaspoon grated pepper, sweet paprika, ground allspice and ground cumin
- 2 bay leaves
- 1 sprig of rosemary
- optional: 1 tablespoon of honey
Preparation Pork steak with beer:
First, the meat must be shaped so that it has no pieces (plugs) that hang around it and the skin and excess fat are cleaned with a sharp knife.
Prepare a spice paste with which to grease the meat, it is best to use a mortar: put in the mortar the cleaned garlic cloves, salt, pepper, paprika, allspice and cumin and toast for a few minutes with the pistil, until the presence of garlic is evident only by smell. Add the 2 tablespoons of balsamic vinegar and mix well.
Grease the meat with this paste everywhere, you can even make small incisions with the tip of a meat knife in which the dough is stuffed, so that the spices penetrate the meat as well as possible.
Wrap the meat so seasoned and let it marinate for an hour at kitchen temperature or a few good hours (even overnight) in the refrigerator. Proceed as time allows, for me it was in a hurry so an hour at kitchen temperature had to be enough (and it really was).
Meanwhile, prepare the vegetables (onions, celery stalks and carrots), which are cleaned, washed and cut into cubes.
After the marinating time has passed, put a cast iron or heat-resistant ceramic pan on the fire, with a lid and heat it. Add the oil and immediately the piece of meat, which is fried quickly, over high heat, for a few minutes on all sides, so as to form a crust that closes the juices from the meat inside it.
Remove the browned meat and add the diced vegetables to the remaining fat. Reduce heat and cook for 3-4 minutes, stirring constantly, until slightly softened.
After the vegetables soften, put the piece of meat back in the pan and quench everything with the beer.
Add the bay leaf, rosemary and tomato paste in the pan, fill it with hot water as long as the liquid level in the pan reaches about half the height of the piece of meat, put the lid on and from this moment two approaches are valid:
1. first: put the dish in the preheated oven at 180 degrees for 2 hours
2. second: cook the meat on the stove, under the lid, over low heat, for 1 hour and a half-2 hours, ie until stinging with a toothpick in the thickest part of the steak will release clear juices (in principle , about 45-50 minutes / kg of meat).
I chose the second option because I did not feel any enthusiasm to turn on the oven at this heat. I watched from afar, returning to the kitchen for about 15 minutes (it is important not to leave the meat dry on the ground, if the liquid evaporates it is filled with a little hot water). In the middle of the cooking period, I turned the meat and that's it.
When ready, remove the steak on a plate and cover with aluminum foil or a lid. Let it rest for 10-15 minutes before slicing it.
For the sauce, remove the bay leaf and rosemary from the pan, then pass the vegetables finely in the sauce (with the hand blender or pass everything through a sieve). If the sauce is too thick, dilute it with hot water or a little soup and bring it to a short boil and if, on the contrary, it is too fluid, put it in a saucepan and boil it until it decreases to the desired consistency. . Optionally, the taste of the sauce can be balanced with a tablespoon of honey added at the end (I did so), creating a perfect balance between the salty and spicy taste of spices, the bitter tint of beer and the sweetness of carrots accentuated with honey.
The steak is served hot, with your favorite garnish (I made a mashed potato with butter) and the creamy sauce.
Chicken legs in white wine sauce
You've probably noticed that I like recipes that contain alcohol, the reason being simple - it tastes and, at the same time, flavors the meat (you thought I said I like to drink, I know).
I thought of making some well-fried, crispy chicken legs and drowning them in a very good and not at all loaded white wine sauce, which helps to get the best out of the wine.
The first time I fried the thighs very well (about 700 gr) in olive oil with a little butter, especially on the skin side, after which I put them aside.
Because as much as I like to use alcohol in recipes, I like to cook in one pot, I threw away the excess fat from frying the chicken (everyone defines their own excess), but without throwing away the pieces left over from frying the meat. , and we fried 4-5 whole garlic cloves with a small onion (we want to give the sauce only background flavors) and a little hot pepper.
Over the hardened vegetables, I poured 500 ml of white wine that I boiled for two minutes, then I added 500 ml of water, 2-3 strands of fresh thyme and boiled everything. Depending on the pot, the liquid should be lowered enough to allow the pieces of meat to stay with the skin out.
I turned the meat back in the pot, put the lid on and put it in the oven at 180 degrees (without convection) - 45 minutes with a lid, 15 minutes without a lid.
After removing from the oven, I removed the meat on a plate (only temporarily) and I put 100 ml of greasy liquid cream in the sauce, slowly, stirring continuously with a whisk. It is recommended to let the sauce cool a little so that it does not cut. I brought it to a boil and added ½ a teaspoon of starch dissolved in a little water so that the sauce would bind. The starch was useful because I didn't want the sauce to go down much, being quite concentrated. After it bound, I took it off the heat and put a teaspoon of butter to make it more shiny and fragrant.
The chicken came out extremely tender, and the sauce gave it all the flavor it needs. The preparation is very abundant , being very good to prepare at tables with many guests when time is limited and looks very well placed on the table as rustic as possible (in the pot in which it was made, the more burned, the better).
* Some of the dishes used by Andrei Alexandrescu are part of the Casual Cook range,
available in Auchan and on eMAG.
Recipe ideas with steak scraps
It often happens that we are left with steak after a hearty meal, possibly festive, and we are not too tempted to touch the plate in the fridge.
Once the meat has cooled, it doesn't seem to taste the same if we heat it. And that's how we keep postponing consuming it.
This means not only unnecessarily occupied space in the refrigerator, but also a shelf life approaching the end.
What do we do with the remaining steak? In order not to spoil it, but not to throw it away, use it for other recipes. Here are some ideas for any type of meat:
1. Quesadilla with grilled steak
Instead of instantly making another steak, heat the one you have now. You also need: salt, pepper, vegetable oil, Monterey Jack cheese, tortilla, salsa, guacamole, sour cream
2. Bruschete New York
Ingredients: a baguette, butter, garlic, salt, pepper, cream cheese, chives, tomatoes, basil, steak.
3. Sandwich with meat and cheese
Of course, you can also put tomatoes, lettuce, cucumbers.
If nothing so far seems like a good idea, then put the steak through the meat grinder, then mix it with carrots, eggs, pepper, salt, parsley, shape into balls and fry them.
Ingredients: 2 yellow onions, 2 celery stalks, about 400 grams of fresh mushrooms, 2 tablespoons butter, crushed garlic, beef soup, 1 tablespoon Worcestershire sauce, pepper, salt, noodles with egg, pieces of steak
Method of preparation
Brown the mushrooms, onions, garlic and celery in oil or butter. Add the pieces of steak, then the beef soup and Worcestershire sauce. Mix and season with pepper and salt. When the soup starts to boil, add the noodles, reduce the heat, stir occasionally, and let it boil for about 10-12 minutes.
6. The shepherd's pie
7. Meat dish
Since the steak is done, it takes much less to finish the rest
Ingredients: about 200 grams of carrots, meat scraps, about 200 grams of chopped sweet onions, celery, 2 potatoes, 2 cloves of garlic, 2 bay leaves, beef soup, water, 2 tablespoons olive oil, 2 tablespoons flour, pepper and salt
Method of preparation
Chop all the vegetables. Heat the oil in a large pot and brown the onion. Then add the garlic, and after 2-3 minutes the celery, meat, carrots, bay leaves and potatoes. Match pepper and salt. After 10 minutes put the soup and 200 ml of water. Cover the pot, let it simmer for a quarter of an hour, then add and add about 50 ml of meat water. Mix very well. After 5 minutes of cooking, the food is ready.
8. Salad with red wine vinaigrette
Ingredients for salad: endive, lettuce, arugula, cherry tomatoes, Gorgonzola, pepper, salt, leftover steak
Ingredients for the vinaigrette: 100 ml red wine vinegar, 3 tablespoons lemon juice, 2 teaspoons honey, 2 teaspoons salt, pepper, 200 ml olive oil
Method of preparation
Mix the salad and dressing ingredients separately, then serve together.
Tomato sauce with wine and vegetables for beef or pork steak
Tomato sauce with wine and vegetables for beef or pork steak recipe step by step. Tomato sauce recipe (for tomatoes) for steak. How to make baked beef or pork sauce? Steak sauce like at a restaurant. How does the steak sauce thicken? Tomato sauce and wine for steak on the tray.
This tomato sauce with wine and vegetables is made from ripe vegetables and tasty juices left by meat during frying or baking. I often make steaks on the tray because they don't rob me for long. It takes very little seasoning for beef, pork or chicken and cooking vegetables. Otherwise, the oven does all the work!
The best sauce for steak is made with many vegetables, wine, cognac or other brandy and butter.
It is logical that the steak sauce is tastier if you cook some vegetables with the meat in the pan. We are talking about roots (carrots, parsnips, parsley, celery) but also tomatoes, onions, garlic, leeks, etc. Depending on the taste, add or not cumin, bay leaf, thyme or other aromatic herbs. It is not good to put them all at once because they will even out the taste of the sauces. Better 1-2.
In the picture below you can see a stewed beef steak with wine sauce, vegetables and tomatoes and new potato garnishes with dill and butter (recipe here) and pan-fried garlic mushrooms (recipe here).
I prepared this sauce with wine and vegetables for the beef steak very quickly after I took the tray out of the oven. Sauces should generally be strained, degreased, reduced (boiled to reduce), seasoned and tied with something. Liezon (liaison in French lb.) can be a little starch dissolved in cold water and cubes of cold butter. Sometimes sweet cream is put in sauces but necessarily natural, do not imitate Gran Cucina or other nonsense called "cooking cream".
The contribution of tomatoes from this sauce comes from 2 parts: from the tomato marinade in which the meat was stored and from the concentrated tomato paste added at the end.
Here you see a sauce with Armagnac (or other brandy) that I made at a beef stew with vegetables at the planters – recipe here.
From the quantities below it results approx. 6-8 servings of tomato sauce with wine and vegetables for beef or pork steak.
Baked rabbit steak with wine
Rabbit meat is said to be one of the healthiest, if not the healthiest. It is a lean meat, rich in B vitamins, has no cholesterol and is low in sodium.
It also contains many minerals such as selenium, potassium, iron, calcium and is indicated in the diets of people suffering from heart disease, the elderly, children and pregnant women.
It is cooked at a low temperature, taking care not to dry it, given the fact that it is a lean meat. It can be prepared either previously kept in the bait (marinade) or directly, the parts that require a longer preparation time being the thighs.
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There are many ways to cook rabbit meat but I have now chosen one simple recipe and easy to do, which requires a very short preparation time. It takes longer to marinate the meat and the time it stays in the oven than the time allotted for its actual preparation.
Method of preparation
We prepare the worktop first.
Mix the dry ingredients: flour, sugar, cocoa, baking powder, baking soda and salt. Separately mix eggs with yogurt and oil and pour them over the dry ingredients, mixing with a whisk. We also add vanilla seeds.
Pour the hot coffee over the composition, mixing well until you get a liquid dough.
Pour the composition into a greased baking tin lined with flour and bake in the oven to bake for about 45 minutes.
Meanwhile, prepare the cheese top. Ideally, we should have another baking dish with the same diameter. If not, wait for the countertop to bake and then clean and use the same baking sheet.
In a bowl, mix the butter with the sugar, add the cream cheese, eggs and vanilla seeds. Pour the composition into a baking dish and bake for about 30 -40 minutes.
Bring the blackberries, wine, cherry liqueur and sugar to a boil and simmer for about 20 minutes.
After the tops have baked and cooled, we can start assembling the cake.
We cut the cake top into two layers. On the first layer, put a spoonful of the wine and blackberry sauce to syrup the top. Next is the layer of cheese, the rest of the blackberries and the second layer of cake top syrup with the rest of the wine sauce. The countertop should not be very syrupy.
Let cool and prepare the chocolate icing.
Melt the chocolate with the cream and add the milk. Stir and leave on the fire as long as we get a creamy and quite liquid composition.
Pour the icing over the cake and level the whole cake with a spatula. Add the pralines on top and let it cool for about half an hour. Then we pour some & quotfire & quot of rose jam.