Beef braised in red wine

Braised beef
Braised beef Photo: Jennifer Soo

When working at Michel Roux's Waterside Inn in England, I watched the head chef cook this recipe twice a week in winter. No one else was allowed to prepare the dish. For 25 years, the restaurant has had three Michelin stars. I cook it in our restaurant, Bistrode, every year.


1.4 kg beef shoulder, preferably oyster blade, trimmed and cut into six-centimetre cubes

4 litres red wine

2 bay leaves

2 sprigs thyme

6 garlic cloves

1 tbsp black peppercorns

¼ cup plain flour

Sea salt

Freshly ground white pepper

Vegetable oil

1 carrot, roughly chopped

1 large brown onion, roughly chopped

1 stick celery, roughly chopped

2 litres beef stock


Two days before cooking, put the beef, two litres of the red wine, bay leaves, thyme, garlic and peppercorns in a bowl. Cover and refrigerate. Preheat oven to 170C.

Place flour on a baking tray and put in oven for about 10 minutes. Set aside. Drain meat and pat dry, discarding the wine and retaining spices. Heat oil in a frypan and brown meat on all sides. Season. Heat a casserole pan with vegetable oil. Fry carrot, onion and celery until brown. Add remaining wine and retained spices and boil until the liquid has reduced by three quarters - 10-15 minutes. Stir in flour, then the stock.

Season and bring to the boil. Add the beef, reboil and skim. Cover and simmer on a low heat for 2 to 2½ hours. Serve with mashed potato, celeriac or parsnip.