52 rosemary cabernet Recipes

portobello mushrooms, cabernet sauvignon wine, balsamic vinegar, fresh lemon juice, chicken stock, chopped fresh italian parsley, chopped fresh rosemary, minced onion, minced garlic, salt, freshly ground black pepper

bone-in beef short ribs *, 3/4 to 1 lb. each, onion, coarsely chopped, garlic cloves, smashed, fresh thyme sprigs, rosemary sprigs (7 to 8 in . each), dried bay leaves, kosher salt, fresh fig leaves, stems trimmed, rinsed; or use 4 (12- by 12-in.) pieces thawed frozen banana leaves, cabernet sauvignon, balsamic vinegar, dried mission figs, stems trimmed, mole sauce* (preferably oaxacan-style mole negro ); or use 1/4 cup mole paste mixed with 3/4 cup beef broth, molasses, beef broth, sweet-potato chips or other root-vegetable chips (optional), cacao nibs, salted roasted pumpkin seeds (pepitas), salt

beef stew meat, cubed (not too small because they will get so tender they will fall apart), white pearl onions, shallots, diced fine, carrots, cut in 1-inch pieces (very large carrots you can also cut lengthwise first and then in 1-inch pieces if necessary), celery ribs, cut in 1-inch pieces, celery rib, dice fine, celery leaves, chopped, parsnip, cut in 1-inch pieces, red potatoes, cut in half, cremini mushrooms, cut in half, peas (frozen are fine), diced tomatoes , i have used this a couple of times to try and it is ok, but i prefer it without (optional), beef stock , keep a little extra on hand as you may need a little more to achieve the consistency you like (available right in your grocery store or homemade), red wine (i like a cabernet), flour (to dredge the beef), kosher salt (to dredge the beef), pepper (to dredge the beef), paprika (to dredge the beef), vegetable oil (not olive oil to saute the beef), butter, garlic cloves, minced, dried parsley, fresh parsley , as a garnish, dried thyme, dried basil, dried rosemary, worcestershire sauce, bay leaf, salt, pepper

olive oil, divided, pork loin, cut into 1-inch cubes, flour, onions, cut into wedges, chicken stock, butternut squash, peeled and cut into 1-inch cubes, garlic, peeled, minced garlic, baby carrots, stalks celery, chopped, whole pitted black olives, drained, crimini mushrooms, sliced, cabernet sauvignon wine, fresh sage leaves, chopped, fresh oregano, chopped, fresh thyme, chopped, fresh rosemary, chopped, fresh basil leaves, chopped

pork tenderloin, chili powder, mustard powder, chopped fresh rosemary, salt, crushed garlic, oil, butter, divided, chopped red onion, chopped shiitake mushrooms or 1/2 cup portabella mushroom, beef broth, grated orange zest, cabernet sauvignon wine or 1 cup merlot, port wine, michigan dried cherries or 1 cup other dried cherries, orange juice, chopped thyme

beef tenderloin, olive oil, fresh thyme, fresh rosemary, fresh basil, whole clove chopped garlic, red wine (cabernet sauvignon preferred), salt and pepper, to taste, extra virgin olive oil, whole clove chopped garlic, balsamic vinegar, red pepper flakes, lemon juice, fresh thyme, red pepper, sliced, green pepper, sliced, yellow pepper, sliced

beef tenderloin, olive oil, fresh thyme, fresh rosemary, fresh basil, whole clove chopped garlic, red wine ( cabernet sauvignon preferred), salt and pepper, to taste, extra virgin olive oil, whole clove chopped garlic, balsamic vinegar, red pepper flakes, lemon juice, fresh thyme, red pepper, sliced, green pepper, sliced, yellow pepper, sliced

beef shanks , about, enough olive oil , to form a 1/8 inch layer in pan, flour, seasoned with, salt, black pepper, hot paprika, oregano, chopped red onion, stalks diced celery, diced carrots, diced parsnips, chopped garlic, bay leaves, fresh thyme, fresh rosemary, baby portabella mushrooms, trimmed and quartered, red wine (cabernet sauvignon recommended), beef stock or 2 quarts other dark stock, cornstarch (if necessary), chopped italian parsley, yukon gold potatoes, chopped with skins on, head garlic , roasted and chopped, butter, diced, salt and black pepper, rubbed sage , to taste, half-and-half

vegetable oil, short ribs , each about 2-inches long, cut flanken style, across the ribs, salt and freshly ground pepper, dried bay leaf, fresh rosemary, fresh thyme, fresh flat-leaf parsley, carrots, diced, stalks celery, diced, onion, diced, shallots, diced, all-purpose flour, tomato paste, ruby port, red wine , such as cabernet, head garlic, cloves separated and peeled, homemade beef stock, pappardelle or other long, flat pasta, chopped parsley, grated pecorino romano, for garnish

lamb shanks , about 8 oz each, kosher salt and freshly ground black pepper, fresh thyme , plus 2 sprigs, fresh rosemary, lemon , zested in big strips, garlic cloves, halved, cinnamon sticks, plus 2 sticks, whole black peppercorns, bay leaves, sugar, full-bodied red wine , such as cabernet sauvignon, all-purpose flour, olive oil, lamb or chicken stock, pearl onions, peeled, carrots, coarsely chopped, green spanish olives, dried apricots