Recipe: Braised Beef in Red Wine with Red Onion Marmalade

Braised Beef in Red Wine with a Red Onion Marmalade.

Serves 4-6

2 ½ lbs Beef chuck or brisket
15 fl oz Red wine
2 Bay leaves
1 Small bunch of fresh thyme
1 ½ Tbsp Flour
1oz Butter

For the Red Onion Marmalade

12oz Red onions, very finely chopped
1oz Butter
8 fl oz Red Wine
2 fl oz Red wine vinegar
1 tsp Chopped fresh thyme
to taste Salt and freshly milled black pepper


Preheat oven to 275 degrees Fahrenheit. Dry the meat really well with kitchen paper. Melt ½ oz of butter in a Dutch oven, when it begins to foam turn the heat up high. Sear the meat on all sides. Remove the meat wipe the Dutch oven clean of all butter residues, and then return the meat to it, adding the herbs, the wine and salt and pepper. Bring it all up to a simmering point, put on a tight fitting lid, using foil if necessary, and transfer it to the oven. Leave to cook without looking at it for three hours.

While the beef is cooking, make the red onion marmalade. Melt the butter in a medium sized saucepan, stir in the chopped onion and thyme, and let them soften on a low to medium burner for ten minutes. Then add the wine and the wine vinegar, bring it all up to a gentle simmer and add a seasoning of salt and pepper. Turn the heat to its lowest setting and let the whole thing cook slowly with the lid off for about 50 minutes to 1 hour, or until all the liquid has evaporated. Remove it from the heat, but reheat gently before serving.

When the three-hour cooking time is up, remove the meat from the Dutch oven, cover it with foil and leave it to relax for 10 minutes. Remove the herbs, place the Dutch oven over direct heat and boil briskly to reduce the liquid slightly. Mix the flour and remaining butter to a smooth paste, then add this mixture in small pieces to the hot liquid and whisk until it comes back to a boil and you have a smooth, slightly thickened sauce.

Alex Allson is a father of three and personal chef. Find out more at