Beef Braised in Red Wine

Cooked in a special pot called a doufeu oven, this beef roast emerges succulent and fork-tender. The pot is designed to hold ice cubes in its recessed lid, which creates condensation within the pot. As the food simmers, it is gently basted by dripping moisture.
Average Customer Rating:
4.5 out of 5
4.5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Beef Braised in Red Wine
Review 1 for Beef Braised in Red Wine
5 out of 5
5 out of 5
DagTagg
Los Angeles, CA
December 5, 2010
Would You Recommend? Yes
0points
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Outstanding Pot Roast Recipe
December 5, 2010
I've made this recipe 4 times, each time to rave reviews. I bought a Doufeu pot a couple of years ago and, every time I decide to use it, I always come back to this recipe. It's easy and the meat always comes out tender and flavorful. The recipe is good as is, but I make a couple of minor changes which we think improves the flavor: I increase the carrots and celery stalk to 3 each, add a tablespoon of tomato paste, a couple of chopped garlic cloves and a little Kitchen Basics beef stock. I usually use Yukon potatoes instead of red potatoes. Also great with mashed Yukons.
 
My Recommendations
 
Review 2 for Beef Braised in Red Wine
4 out of 5
4 out of 5
TastyTravis
Macomb, IL
November 14, 2010
Would You Recommend? Yes
+2points
2of 2found this review helpful.
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The leftovers are mine!
November 14, 2010
I used a minor modification: crock pot. It cooked all day on low and was great. Simple and tasty.