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Thumb_17250_Grilled Rib-Eye Steak With Red Wine Marinade and Herbed Oil

Thumb_17250_Grilled Rib-Eye Steak With Red Wine Marinade and Herbed Oil

If you want a crunchy surface on your steak, baste the meat with oil, rather than the water-based marinade. Read more about this recipe at The Washington Post.

Thumb_7297_Braised Beef Brisket

Thumb_7297_Braised Beef Brisket

This is a simple, classic way to braise a beef brisket. The tomato paste and balsamic vinegar give it some acidity to balance the rich meat. With softened onions and succulent beef, brisket is even better warmed up the day after cooking. 

Thumb_5191_Beef, Cabbage And Rice Casserole

Thumb_5191_Beef, Cabbage And Rice Casserole

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_8344_Braised Beef Short Ribs

Thumb_8344_Braised Beef Short Ribs

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_18111_Braised Red Cabbage With Smoked Paprika And Sweet Onions

Thumb_18111_Braised Red Cabbage With Smoked Paprika And Sweet Onions

Smoked paprika adds both sweet and spicy flavors as well as a deep red color.  Try this next to a roast for a warming winter meal.

Thumb_9329_Marinated Beef And Kale Stew

Thumb_9329_Marinated Beef And Kale Stew

Marinating the beef and vegetables in red wine before cooking gives this beef stew deep, rich flavor. The kale adds vitamins, fiber and contrasting texture. Stir in a splash of red wine or a squeeze of lemon juice just before serving to brighten all the flavors.

Thumb_14090_Oven-Braised Beef Stew With Syrah

Thumb_14090_Oven-Braised Beef Stew With Syrah

Marinating beef in red wine and vegetables, then stewing the meat in the marinade gives this stew a rich depth of flavor. Taking the time to brown the beef deeply makes a big difference in the final dish.

Thumb_10729_Apple And Walnut Charoset

Thumb_10729_Apple And Walnut Charoset

Charoset is a traditional dish for Passover, but it's a refereshing fruit spread for all year round. The best part is that as good as it is the first day it's made, the apples soak up more of the wine and get even better over the week it will last in the refrigerator.

Thumb_14345_Coq Au Vin

Thumb_14345_Coq Au Vin

Coq au vin is a classic French stew that used to mean rooster, or cock, cooked in wine. Old birds who'd been kept around for years needed to be braised slowly to soften up their meat, and the sauce for the dish was thickened with the cock's blood. These days, we use chicken when making a coq au vin, and a roux to thicken the sauce.

Thumb_14361_Red Wine Spritzer

Thumb_14361_Red Wine Spritzer

Who says you need to switch to white wine when the weather warms? Adding a bit of ice and fizz to a light red wine makes it exponentially more refreshing.

Thumb_11327_Spicy Rhubarb Compote

Thumb_11327_Spicy Rhubarb Compote

Spoon this rhubarb-as-condiment compote over grilled duck or chicken breast, pork tenderloin or even burgers. Try different citrus zests (orange, lemon, lime) or different spices (cinnamon, clove, cardamom) for variation.

Thumb_8321_Pears Poached In Red Wine And Cardamom

Thumb_8321_Pears Poached In Red Wine And Cardamom

Poached pears are an elegant dessert option, and become even more beautiful when cooked with red wine and spices. Prepare ahead of time and served chilled, or serve hot on a winter evening. 


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