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Wine-Braised Ham with Shallots and Carrots

Wine-Braised Ham with Shallots and Carrots

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  • 4 1/2 tablespoons unsalted butter, room temperature, divided
  • 1 tablespoon vegetable oil
  • 1 pound baby carrots with 1/2 inch of tops still attached, peeled
  • 1 pound shallots, peeled, halved lengthwise (about 22)
  • 2 cups dry white wine, divided
  • 3 cups low-salt chicken broth, divided
  • 1 fully cooked butt-end ham (about 7 1/2 pounds)
  • 6 large fresh Italian parsley sprigs
  • 6 large fresh thyme sprigs
  • 4 teaspoons Dijon mustard, divided
  • 3 tablespoons all purpose flour
  • 1 tablespoon chopped fresh thyme

Recipe Preparation

  • Position rack in lower third of oven and preheat to 350°F. Melt 1 1/2 tablespoons butter with vegetable oil in heavy large roasting pan set over 2 burners over medium heat. Add carrots and shallots. Sauté until vegetables begin to brown, stirring frequently, about 5 minutes. Sprinkle vegetables with salt and pepper. Add 1 cup white wine and 1 cup chicken broth. Increase heat to high and boil 3 minutes. Push vegetables to sides of pan; place ham in center. Add parsley sprigs, thyme sprigs, and bay leaves to pan. Tent pan with aluminum foil, sealing edges (do not allow foil to touch ham).

  • Roast ham until thermometer inserted into center (do not touch bone) registers 140°F, basting every 20 minutes with pan juices, about 2 hours. Remove ham; increase oven temperature to 450°F.

  • Whisk apricot jam and 2 teaspoons Dijon mustard in small bowl. Brush over ham. Return ham to oven and roast, uncovered, until glaze turns dark brown, about 15 minutes.

  • Transfer ham to cutting board. Discard parsley sprigs, thyme sprigs, and bay leaves from pan. Using slotted spoon, transfer vegetables to bowl. Tent ham and vegetables loosely with foil.

  • Whisk remaining 3 tablespoons butter and flour in small bowl to smooth paste. Place roasting pan over 2 burners over medium-high heat. Add heavy cream, chopped thyme, and remaining 1 cup white wine, 2 cups chicken broth, and 2 teaspoons Dijon mustard. Bring to simmer. Add flour-butter mixture 1 tablespoon at a time, whisking to incorporate. Simmer until sauce thickens and is reduced to 3 cups, about 10 minutes. Season sauce to taste with salt and pepper.

  • Slice ham and arrange on platter. Arrange vegetables around ham. Drizzle some sauce over ham and serve, passing remaining sauce separately.

Recipe by Betty RosbottomReviews Section

Recipe Summary

  • 2 (750 milliliter) bottles dry red wine
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste
  • 5 pounds beef oxtail, cut into pieces
  • ¼ cup butter, divided
  • 5 shallots, chopped
  • 5 cloves garlic, chopped
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 sprigs flat-leaf parsley
  • 5 cups beef broth

Preheat oven to 325 degrees F (165 degrees C).

Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.

Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.

Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.

Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.

The nutrition data for this recipe includes the full amount of the sauce ingredients. The actual amount of the sauce ingredients consumed will vary.

Chief’s Tips

So – all this to say that an oxtail stew is somewhere in between a bone broth/stock and short rib stew. You roast the oxtail sections for hours and let the marrow and gelatin release into the sauce. The flavor improves as it sits and when it cools you can skim off the fat to leave a lovely silky, nutrient dense sauce. Because of the natural gelatin in the oxtail you don’t need to add any thickeners to the sauce which makes it gluten free!

This recipe is a great make ahead recipe. For maximum flavor, it can be a 3 day process if you marinate the oxtails for a day, cook for a day and serve the following. It is possible to make and serve the same day if you marinate the oxtail for a few hours only, braise and then separate the fat while the stew is still warm. For that you would need one of those fat separating pourers and you may want to thicken the sauce with corn starch rather than reducing on the stove top.

You can switch this recipe up as well. This one calls for celeriac and carrots in the stew. I would definitely keep the carrots as an essential ingredient but you could add onions, rutabaga, celery, mushrooms -whatever you have on hand that you might normally add to a stew.

You can serve this delicious stew over pasta or mashed potatoes. You can vary the herbs to suit your taste – dried bay leaf and garlic for sure, thyme is pretty much a must, rosemary would be optional I think.

There seems to be a raging controversy on-line about whether to remove the meat from the bone. When done braising the oxtail was not fall off the bone and there was still quite a gelatinous quality so I think serving the whole oxtail portion would be a bit of an acquired taste. I ultimately chose to strip the meat, reduce the sauce and serve over pasta. But -presentation is your choice!

So the next wintery day when you are comfy, cozy at home -consider making this wine braised oxtail stew and having a delicious, rustic comfort food to serve the next!

Red Wine Braised Pork

Perfect for this time of year, this recipe can be made using a Dutch Oven or slow-cooker and used for different preparations. We have served it over pasta, wrapped in tacos, stuffed inside homemade ravioli, in BBQ sandwiches. The possibilities are endless. For braising, we like to use Two Shilling Red or J. Andrews Merlot because they are light and not too pricey but yet have a lot of character.

2 pounds pork shoulder, cut into large pieces Salt and pepper Vegetable oil for browning meat 1 onion, chopped 2 shallots, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves garlic, chopped 2 Tablespoons tomato paste 2 Tablespoons flour 2 cups red wine 2 cups veal stock (beef can be substituted) Sprigs of fresh thyme and rosemary

Place all ingredients in the slow cooker and cook on high for three hours or low for about 6 hours.

Preheat oven to 350 F. In a large Dutch Oven over medium-high heat, add 2 tablespoons oil and brown the seasoned meat on all sides, working in batches.

Transfer the meat to a plate and sauté the onion, shallot, carrot, celery and garlic, lowering the heat slightly so that the vegetables cook evenly and slowly. Add the tomato paste and cook 2 minutes. Add the flour, stir and cook another 2 minutes. On medium-high heat, add the red wine and stir with a whisk. Let it reduce by half.

Return the pork to the pot, add fresh herbs, veal stock and add water if necessary until meat is covered about two-thirds. Cover and bring to a boil. Place in the oven and braise until fork tender – about 3 hours.

Beef & Red Wine Stew (GF)

This one pot beef and red wine stew is straightforward to make and is a warming, hearty and delicious meal for a chilly evening or family lunch. It is naturally gluten free (and easily made dairy free) and has a beautiful richness from the red wine sauce.

Serve with smooth, buttery mashed potato and your choice of greens (broccoli, asparagus or green beans are all perfect partners for this stew). It works both as a family meal and as a dinner party dish.

I used to think stews would be complicated to make and involve a lot of effort, but actually they are one of the simplest dishes. You do about 15 minutes of active cooking to assemble the stew, then bung it in the oven for a few hours where it turns into something glorious!

Braised Beef in Red Wine

An intensely flavored red wine sauce is the hallmark of this dish. My recipe contains nearly a whole bottle, along with a little soy sauce, vinegar, garlic, onions, and carrots. Bringing the marinade to a boil before pouring it over the beef makes the meat absorb the flavor much faster.

It’s important to use beef shoulder or shank. These lean yet gelatinous cuts retain their moistness after cooking — a quality essential to the dish.

I cook the beef in a pressure cooker to save time, but you can make it in a Dutch oven. Brown the meat as directed, add the marinade to the pot and bring to a boil. Cover and cook, tightly covered, over low heat for 3 hours, or in a 275-degree oven then finish as described in the recipe. Cooking the meat in a closed pot — either a pressure cooker or a Dutch oven — helps keep it moist.

2 onions (about 8 ounces), peeled and quartered
2 carrots (about 6 ounces), peeled and cut into 1-inch pieces
1 head garlic, separated into cloves (12 to 15), but not peeled
4 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
3 tablespoons red wine vinegar
1/4 cup balsamic vinegar
2 tablespoons dark soy sauce
1 tablespoon black peppercorns, coarsely crushed
3 cups dry red wine, preferably a Cabernet Sauvignon or a deep, fruity Rhône Valley-style wine
1 boneless beef shoulder blade (top blade) roast (about 3 pounds) or a boned whole beef shank
1 tablespoon olive oil
1/2 teaspoon salt
1 tablespoon potato starch (see page 000), dissolved in 4 tablespoons water

About 18 small baby carrots (8 to 10 ounces), peeled
About 18 small pearl onions (about 8 ounces), peeled
About 18 small potatoes (about 1 pound), peeled
About 18 medium mushrooms (about 12 ounces), cleaned
1 tablespoon chopped fresh parsley

FOR THE MARINADE: Combine all ingredients in a saucepan and bring to a boil over high heat.

Meanwhile, place the meat in a heatproof container. When the marinade comes to a boil, pour it over the meat and let cool. When it is cool, cover the container with plastic wrap and refrigerate for at least 6 hours, or as long as 3 days.

When you are ready to cook, remove the beef, reserving the marinade, and pat it dry with paper towels. Heat the oil in a pressure cooker over medium-high heat until hot. Add the beef and sprinkle it with the salt. Cook, uncovered, over medium heat for about 15 minutes, turning occasionally, until the meat has browned on all sides.

Add the marinade and bring to a boil. Cover and bring the cooker to the appropriate pressure, following the manufacturer’s guidelines, then reduce the heat to very low and cook for 1 hour.

Depressurize the cooker according to the manufacturer’s instructions and remove the meat. Transfer the cooking juices to a saucepan and let them rest for 10 minutes to allow the fat to rise to the top. Return the meat to the cooker.

Skim all the visible fat from the surface of the cooking juices and bring the liquid to a boil. Boil gently for 5 minutes, then stir in the dissolved potato starch to thicken the juices. Strain the sauce through a fine strainer and pour all but 1 cup of it over the meat. Set aside.

FOR THE VEGETABLES: Combine the carrots, onions, and 1 cup water in a saucepan, bring to a boil, cover, and boil gently for 5 minutes. (Most of the liquid should have evaporated.) Set aside.

Meanwhile, put the potatoes in another saucepan and cover with cold water. Bring to a boil and boil gently for 12 to 15 minutes, uncovered, until they are almost cooked but still firm. Drain, add to the carrots and onions, and set aside.

Pour the reserved cup of wine sauce into a medium saucepan. Add the mushrooms, cover, bring to a boil, and boil gently for 5 minutes. If not ready to serve, set aside.

At serving time, reheat the meat in the sauce over low heat until it is heated through. Meanwhile, add the carrots, onions, and potatoes to the mushrooms and heat until hot.

Cut the meat into 1-inch-thick slices and arrange on a large platter. Surround the meat with the vegetables and pour the sauce over and around them. Sprinkle with the parsley and serve.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

The Best Vegetables for Braising

Meat usually gets all the attention when discussing braising since it undergoes such dramatic changes during the process. Vegetables are often used to boost flavor while braising meat, but they can do more than play sidekick! Braised vegetables can be just as satisfying as meat, and they usually cook in a fraction of the time.

Here’s a list of great vegetables for braising to spark some creative ideas for your next vegetable braise!

1. Beans and Legumes

Good for braising: Any dried beans and legumes, from chickpeas to lentils, that have to cook in liquid are made for braising. Fresh beans like green beans and Romano beans also make delicious braises in a welcome change from the way they are normally served crisp-tender.

2. Root Vegetables

Good for braising: Carrots are usually the vegetable thrown into meat braises, but try some of these other root vegetables: beets, kohlrabi, potatoes, radishes, rutabaga, sweet potatoes and turnips.

3. Cooking Greens

Good for braising: Virtually all cooking greens work well in braises. Try cabbage, chard, collard greens, kale or spinach.

4. Hearty Lettuces

Good for braising: Crisp lettuces work best in braises. Endive, escarole, iceberg, romaine and radicchio are all good candidates.

5. Celery Family

Good for braising: Celery and fennel and the hollow-stemmed plants that are full of flavor but also absorb braising liquid well while staying relatively crisp.

6. Onion Family

Good for braising: All onions (regular, pearl, cipollini) turn lucscious and sweet in a braise. Leeks and shallots are in the same family and also make great braises.

7. Thistle Family

Good for braising: Artichokes and cardoons are part of the thistle family and their pungent flavors mellow out in a braise.

8. Summer Vegetables

Good for braising: Of course you can braise in the summer, not all vegetables should be only eaten raw! Try braising bell peppers, eggplant and tomatoes.

9. Winter Squash

Good for braising: All winter squashes work well in a hearty braise. They stand up to slow cooking similarly to root vegetables and add a nice sweetness and starch that can help thicken up the sauce. Experiment with butternut squash, acorn squash, pumpkin, or kabocha squash.

Slow Cooker Red Wine-Braised Short Ribs

Cook time 8 hours to 10 hours

  • dairy-free
  • low-carb
  • fish-free
  • peanut-free
  • shellfish-free
  • pork-free
  • tree-nut-free
  • soy-free
  • egg-free
  • Calories 1628
  • Fat 132.3 g (203.5%)
  • Saturated 56.2 g (281.0%)
  • Carbs 20.8 g (6.9%)
  • Fiber 2.9 g (11.7%)
  • Sugars 5.7 g
  • Protein 54.5 g (109.1%)
  • Sodium 1615.7 mg (67.3%)


freshly ground black pepper


Dice 1 large yellow onion, peel and cut 2 medium carrots into 1-inch pieces, and cut 2 celery stalks into 1-inch pieces.

Pat 3 to 3 1/4 pounds short ribs dry. Season all over with 2 teaspoons of the kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon of the vegetable oil in a large, high-sided frying pan or Dutch oven over medium-high heat until shimmering. Add half of the short ribs and sear on 3 sides, 3 to 4 minutes per side.

Transfer with tongs to a 6-quart or larger slow cooker. If needed, add the remaining 1 tablespoon vegetable oil and repeat with the remaining short ribs. Transfer with tongs to the slow cooker. The short ribs will not be cooked through. Add 1 cup low-sodium beef broth, 4 fresh sprigs thyme, and 2 bay leaves to the slow cooker.

Add the onion, carrot, and celery, to the pot, season with the remaining 1 teaspoon kosher salt, and cook, stirring occasionally until softened, about 5 minutes. Add 1/4 cup all-purpose flour and 2 tablespoons tomato paste, stir to coat the vegetables and cook until darkened in color, about 2 minutes. Pour in 3 cups dry red wine and stir to combine, scraping up any browned bits. Bring to a boil. Reduce the heat and simmer until slightly thickened, about 5 minutes.

Pour the hot liquid and vegetables into the slow cooker. Cover and cook on the LOW setting until the meat is tender and pulls away from the bone, 8 to 10 hours.

Transfer the short ribs to a large plate with tongs. Some of the short ribs may separate from the bone. Strain the liquid through a fine-mesh strainer into a large glass measuring cup or bowl and discard the cooked vegetables, bay leaves, thyme sprigs, and any loose bones. Serve the short ribs with sauce spooned over top.

Recipe Notes

Make ahead: The short ribs can be cooked up to 1 day in advance and stored in an airtight container in the refrigerator with the sauce. Scrape off the fat and reheat on the stovetop to serve.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

What is braising? We’ll give you some recipes to try it.

Praise the braise, the method of cooking meat in a wet environment (versus the dry place that an oven is). Many stringy vegetables such as leeks or endives benefit from a braise as well. If submerged in liquid, we call a braise a stew. Braising liquid may be as bland as water or as flavorful as broth, wine, beer, some juices — or a blend of any of these. With meats, the main plus of a braise is the chance to use less costly cuts, high in difficult-to-chew connective tissues the braise breaks these down into a gelatin-rich, luxurious backdrop to all the flavorings of the finished dish. As for stringy vegetables, a braise softens them too.

Dixon’s Braised Short Ribs Of Beef

From Dixon’s Restaurant, Denver, 1997


  • 12 short ribs of beef
  • 1 cup red wine
  • 1 carrot
  • 1 onion
  • 4 stalks celery
  • 4 shallots, minced
  • 4 cloves fresh garlic, minced
  • 1 1/2 quarts beef stock
  • 1 tbsp. cracked black pepper
  • 1 can (6 oz.) tomato paste

Brown short ribs and deglaze pan with red wine. Add shallots, garlic, carrots, onions and celery and continue cooking for 10 minutes. Add beef stock, tomato paste and pepper. Place all into braising pan and cook in 300-degree oven for 3 hours. Serve with your choice of potatoes. Or add a dollop of horseradish as a garnish. Makes 6 servings.

Braised Belgian Endives

From “Provence the Beautiful Cookbook” by Richard Olney


  • 1 1/2 pounds Belgian endives
  • Salt to taste
  • 1 ounce raw ham such as prosciutto, cut into matchsticks
  • 1 tablespoon unsalted butter, cut into small pieces
  • Juice of 1/2 lemon
  • 6 tablespoons heavy whipping cream

Butter a flameproof earthenware casserole or heavy saute pan of a size to just hold the endives. Arrange them in the casserole in a single layer. Sprinkle with salt to taste and scatter the ham over them. Place the butter fragments on top of the endive. Cover tightly and place over very low heat to sweat, checking from time to time and turning them over, until very tender and colored on all sides, 50-60 minutes. Add the lemon juice and turn the endives around to coat them evenly. Pour the cream over the endives, rotate the pan to swirl the contents gently and serve.

Red wine braised buffalo pot roast served in potato bones

  • Preparation Time 60 mins
  • Cooking Time 250 mins
  • Difficulty Medium


For the sage pesto

For the cherry fondue

For the potato bones


Pot roast:
1) Preheat the oven to 180C/Gas 4.

2) Rub the roast with the rustic rub or seasoning blend, cover and let sit in the refrigerator overnight. Using a griddle pan, sear all sides of the roast.

3) Heat a roasting pan. Add olive oil, onions, pasilla peppers, carrots, celery and then the garlic, last. Deglaze the roasting pan with the burgundy and add the roast. Add herbs, tomatoes and veal stock. Cover and roast for 3-3 1/2 hours or until falling apart.

Sage pesto:
1) Lightly saute the chopped garlic in 1 teaspoon of oil.

2) Put sage, basil, Pecorino Romano, pine nuts, chopped garlic and roasted garlic in a food processor or blender and slowly drizzle oil to desired consistency. Season with salt and pepper, to taste, and refrigerate.

Cherry fondue:
1) Heat butter and shallots in a small saucepan over medium heat. Add flour to create a roux.

2) Add Kirsch, cream, cherries, cheese, nutmeg, salt and pepper. Bring to a simmer to cook out flour. Season, to taste.

Potato bones:
1) Peel potatoes. Carve to look like osso bucco bones.

2) Blanch potatoes for 3-4 minutes. Let cool. Fry for 4-5 minutes until golden.

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