May 2, 2013

Red Wine Glaze

A red wine glaze is a standard sauce and a favorite of many chefs, but the classical technique for preparing it  is both lengthy and labor-intensive. We retooled it, using a pressure cooker, to get great results much faster.

Sam Fahey-Burke, Research and Development Chef

Recipe Tags

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Red_Wine_Glaze

red wine glaze step 6

In step 6, add the reserved ground beef back in.

red wine glaze spoon

Reduce the glaze until it is thin enough to coat a spoon.

MCAH_RIBS_Braised_Final_MG_1875-250x250

We’ve served this glaze with everything from pastrami to braised short ribs.

Tips & Substitutions

Steps 1 - –4
  • Choose a refined oil (what we refer to as "neutral oil"), as it won't impart any flavor on the beef. For more on neutral oils, see page xxii of Modernist Cuisine at Home.
  • Save the meat to reincorporate it in step 6.
  • Use a mandoline to thinly slice the onions.
Step 5
  • Choose a Syrah, a zinfandel, or some other strong, fruity red wine with low tannin content.
  • Your wine doesn't need to be expensive, just flavorful.
  • We have also used Manischewitz wine in a similar recipe for Hanukkah.
Steps 6 - 11–
  • In step 6, add back in the reserved ground beef.
  • Wait until the pressure cooker has reached 15 psi before starting the cooking time.
  • Let the pressure cooker depressurize naturally, or run water over the edge of the lid to depressurize it more quickly.
  • Line a fine sieve with cheesecloth to strain the sauce.
  • Discard any solids. Their flavor has been extracted already.
  • Our favorite application for this sauce is to glaze our 72-Hour Braised Short Ribs, but we've also served it with other meats, such as our famous pastrami, pictured above.
  • The glaze will keep for five days when refrigerated or up to six months when frozen.

Previous recipe

Discussion

  1. Simplygaogao May 5, 2013 Reply

    Hi
    Thank you for the post, I am about to try it. and come up with a couple of questions.
    1. usually , it needs to brown the beef(beefnuckelbone) fist before put into the long cooking period. In this case, it fried the ground beef to get the flavor, but really no need to brown the beefnuckelbone as well?
    2. it also says, reduce the red wine first then add water into pressurecooker, why not just use red wine as the cooking liquid in the pressurecooker ? ( this is what is usually done in a braise)

    thanks in advance!

    • Judy May 6, 2013 Reply

      1. You do not need to brown the beef knucklebones first.
      2. The red wine would not reduce in the sealed environment of the pressure cooker.

  2. able_lawrence June 16, 2013 Reply

    If you keep it in the fridge, the fat will solidify and then it would be very easy to remove

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