Introduction

This exquisite beef dish is elevated by a tantalizing marinade that combines red wine and an assortment of fresh red fruits. The resulting flavors create a sumptuous meal perfect for any special occasion or a lavish weekend dinner. The balance of acidity from the wine and sweetness from the fruits not only tenderizes the meat but also infuses it with a rich depth of flavor.

Detailed Ingredients with measures

– Beef piece (about 1 kg)
– 500 ml red wine
– 200 g red fruits (such as raspberries, strawberries, or cherries)
– 3 cloves garlic, minced
– 1 onion, sliced
– 3 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– Fresh herbs (such as thyme and rosemary)
– Salt and pepper to taste

Prep Time

30 minutes

Cook Time, Total Time, Yield

Cook Time: 2 hours
Total Time: 2 hours and 30 minutes
Yield: Serves 6

This delectable dish not only pleases the palate but also presents beautifully, making it an ideal choice for those looking to impress guests or enjoy a flavorful meal with loved ones.

Detailed Directions and Instructions

Step 1: Prepare the Marinade

In a bowl, combine red wine, mixed red fruits, and a selection of spices. Whisk together until well mixed and fragrant.

Step 2: Marinate the Beef

Place the beef in a resealable plastic bag or a suitable dish. Pour the marinade over the beef, ensuring it is fully covered. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for deeper flavor.

Step 3: Preheat the Oven

Preheat your oven to 180°C (350°F) to ensure it is ready for cooking the beef.

Step 4: Sear the Beef

Remove the beef from the marinade, letting excess liquid drip off. In a hot skillet, sear the beef on all sides until it is browned, about 2-3 minutes per side.

Step 5: Roast the Beef

Transfer the seared beef to a roasting pan. Pour the marinade over the beef, then place it in the preheated oven. Roast for about 20-30 minutes, depending on your preferred doneness.

Step 6: Rest the Beef

Once the beef reaches the desired internal temperature, remove it from the oven. Let it rest for at least 10 minutes to allow the juices to redistribute.

Step 7: Slice and Serve

After resting, slice the beef against the grain into thick slices. Serve with the remaining marinade drizzled on top.

Notes

Note 1: Selecting Beef

Choose a cut of beef that is suitable for marinating and roasting, such as a beef roast or tenderloin for optimal flavors and tenderness.

Note 2: Adjusting Sweetness

Depending on your preference, you can adjust the sweetness of the marinade by varying the amount of red fruits used.

Note 3: Cooking Time Adjustments

Cooking times may vary based on the thickness of the beef and individual oven performance. Use a meat thermometer for accuracy.

Note 4: Serving Suggestions

Pair the beef with roasted vegetables or a fresh salad to complement the flavors from the marinade.

Cook techniques

Marination

Marination involves soaking meat in a seasoned liquid mixture to enhance its flavor and tenderness. For this recipe, red wine combined with fruits adds depth and complexity.

Searing

Searing is the technique of cooking the surface of the meat at high temperature to create a browned crust. This locks in juices and adds a rich flavor to the piece of beef.

Slow Cooking

Slow cooking is ideal for tougher cuts of meat. It allows the connective tissues to break down, resulting in a tender and flavorful dish.

Resting

Resting the meat after cooking is essential. It allows the juices to redistribute throughout the meat, ensuring each slice is juicy and flavorful.

FAQ

What type of beef is best for marinating?

Generally, tougher cuts like chuck or brisket work well for marinating, as they benefit from the tenderizing effect of the marinade.

How long should I marinate the beef?

Marinating for at least 4 hours is recommended, but overnight yields the best results for flavor and tenderness.

Can I use other fruits for marination?

Yes, you can experiment with various fruits such as apples, pears, or citrus, which can add their unique flavors to the beef.

What temperature should I sear the beef?

Searing should be done over medium-high heat, around 400°F (200°C), to achieve a nice crust without overcooking the inside.

Is it necessary to rest the beef after cooking?

Yes, resting is important as it enhances juiciness and flavor, allowing for a more enjoyable eating experience.

Conclusion

The marinated beef with red wine and berries offers an exquisite combination of flavors that elevate a simple dish into a gourmet experience. The tender meat absorbs the rich notes of the marinade, making it a perfect centerpiece for any special occasion or gathering. By allowing the beef to soak in the marinade, the dish becomes not only flavorful but also visually appealing, with the vibrant colors of the fruits enhancing the overall presentation.

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