Red Wine-Braised Cube Roll: A Rich and Tender Beef Recipe
Introduction
Braising cube roll in red wine is a slower, richer way to enjoy this premium cut. Cube roll, also known as scotch fillet, is well marbled enough that a long, gentle braise turns it meltingly tender, while the wine, aromatics, and beef juices reduce into a deep, glossy sauce. It is a comforting, special occasion dish that does most of its work unattended.
Start with a good grass fed cube roll, sear it well, then braise it low until tender.
Ingredients
For 4 servings
- 800gcube rollcut into thick portions
- 2 tbspbeef tallowor olive oil
- 1oniondiced
- 2carrotschopped
- 2 stalkscelerychopped
- 3 clovesgarliccrushed
- 2 tbsptomato paste
- 375mlred winedry
- 500mlbeef stock
- 2 sprigsrosemary and thymefresh
- salt and pepperto season
Utensils
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- Heavy ovenproof pot or Dutch oven
- Tongs
- Sieve
- Chopping board
- Ladle
Cooking Steps
Season and sear
Pat the cube roll dry and season with salt and pepper. Heat the tallow in a heavy ovenproof pot and sear the beef on all sides until deeply browned, then set aside.
Build the base
Cook the onion, carrot, and celery until softened, then add the garlic and tomato paste and cook for 1 minute.
Deglaze
Pour in the red wine, scraping up the browned bits, and simmer for 2 to 3 minutes.
Braise
Return the beef to the pot with the stock, rosemary, and thyme so it is mostly submerged. Cover and braise in a 160°C oven for 2 to 2.5 hours until fork tender.
Reduce the sauce
Lift out the beef and rest it. Strain the liquid, skim the fat, and simmer to reduce into a glossy sauce. Season to taste.
Serve
Serve the braised cube roll over mash or puree with the sauce spooned over.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
Can you braise cube roll? +
Yes. While cube roll, or scotch fillet, is usually pan seared, it braises beautifully into a richer, more tender dish. Because it is already tender, the braise is shorter than for tough cuts, around 2 to 2.5 hours, and the marbling keeps it moist and silky in the sauce.
What wine is best for braising beef? +
Use a dry red you would happily drink, such as a Shiraz, Cabernet Sauvignon, or Merlot. Avoid anything labelled cooking wine, which is over salted. The wine reduces and concentrates, so its flavour carries into the finished sauce, making the quality of the bottle worth a little thought.
How long do you braise cube roll? +
Braise cube roll for about 2 to 2.5 hours in a 160°C oven until it is fork tender but still holding together. It is more tender than cuts like chuck or shin, so it needs less time. Check it from the 2 hour mark and cook to feel rather than the clock.
Should you sear beef before braising? +
Yes. Searing the beef until deeply browned before braising builds the savoury, caramelised base that gives the finished sauce its depth. Pat the meat dry and use a hot pan so it browns rather than steams. The browned bits left behind are deglazed by the wine.
What do you serve with braised cube roll? +
Serve braised cube roll over something smooth to catch the sauce, such as creamy mashed potato, parsnip puree, or soft polenta, with a simple green vegetable alongside. The rich, glossy sauce wants a neutral, creamy base and a little freshness to balance it.
