I have the pleasure of presenting you red wine braised beef escalope or beef scallops. Beef escalope is a cut of beef that is too tough when quickly fried but absolutely delicious slow braised and a little more affordable than your average steak. So this will take a nice long slow simmer to get tender but it requires very little actual cooking time.
Delicious local grass-fed beef. Beef Escalopes!
Before adding the beef to simmer.
Simmering!
Serve it with some mashed or boiled potatoes and enjoy!
Swiss Red Wine Beef Escalope - Saftplätzli
Serves 2
300g Ferme Reveuse beef escalope slices also known as beef scallops
salt and pepper to taste
2 tbsp olive oil plus 1 tbsp
3 onions, peeled and sliced thin
2 stalks celery, sliced thin (optional)
1 small carrot, peeled and sliced thin (optional)
1 cup red wine
1 cup Ferme Reveuse chicken stock plus more if stew becomes too dry
2 tbsp tomato paste
Blot beef escalopes dry with paper towel on both sides. Season with salt and pepper on both sides. Set aside.
Heat a skillet (that has a lid that can fit on top) over medium high heat. Swirl in olive oil. Sear both sides of the escalopes until golden brown, about 2 minutes per side. Set aside on a plate.
Swirl in remaining tbsp olive oil and add onions, carrots and celery. Sautee until onions begin to caramelize, about 10-15 min, stirring occasionally.
Deglaze with a little red wine, scraping up the caramelized bits off the bottom of the pan. Pour in remaining red wine and stock. Slip beef escalopes underneath the vegetables. If the liquid isn’t covering the beef, add a little more stock, about 1/4 cup at a time.
Bring up to a simmer, turning the heat down if needed, and cover with a lid. Simmer for 1hr 45 min checking every 30min. Do not stir but if it is getting too dry, add a little more stock. The liquid should reduce and thicken slightly.
Remove the lid and allow it to evaporate for 10 minutes. Stir in tomato paste, cook for 2-3 minutes stirring gently to incorporate the tomato paste into the sauce but without breaking apart the beef escalopes.
Serve warm with mashed or cooked potatoes.
