Aromatic Wine-Braised Beef
Benoît Guichard is the king of braising. At his Paris restaurant, Jamin, he loves to cook all-manner of slow-cooked meats—beef, lamb, duck and veal. When you prepare this dish at home, you will be rewarded with an extraordinarily fragrant and inviting kitchen. The beef is equally delicious whether you prepare it with white wine or with red.Plus: More Beef Recipes and Tips
Recipe Summary test
The recipe can be prepared through Step 3 and refrigerated for up to 2 days.
Drink the same wine you would use for braising the beef: an inexpensive Syrah, such as a French Vin de Pays d'Oc Syrah, or an Australian Shiraz. For a white wine, consider a French Muscadet de Sèvre et Maine or a California Pinot Blanc.