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Recipe

Shallots Braised in Red Wine

Servings: six.

These shallots are a wonderful make-ahead topping for Grilled Top Sirloin. Any leftover braised shallots will make a wonderful topping for bruschetta or sandwiches.

Ingredients

  • 1 lb. shallots
  • 2 Tbs. unsalted butter
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. Cognac
  • 1/2 cup dry red wine (such as Syrah or Zinfandel)
  • 1 tsp. fresh thyme leaves, plus 1/2 tsp. lightly chopped thyme leaves
  • 1/4 tsp. red-wine vinegar; more to taste

Nutritional Information

  • Calories (kcal) : 130
  • Fat Calories (kcal): 40
  • Fat (g): 4
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 10
  • Sodium (mg): 290
  • Carbohydrates (g): 16
  • Fiber (g): 1
  • Protein (g): 2

Preparation

  • Trim and peel the shallots (keep some of the root end intact to hold them together during cooking) and separate or cut any large ones in two. Heat the butter in a medium skillet over medium-high heat. Add the shallots and season with salt and pepper. Cook, tossing frequently, until brown in spots and fragrant, 3 to 5 min. Add the Cognac. If you’re cooking over gas, tilt the pan to ignite the brandy. On an electric stove, hold a match to the pan to light the brandy. Let the flames die down and then cook until there’s only a glaze in the bottom of the pan. Add the wine and 1 tsp. thyme leaves, bring to a simmer, reduce the heat to medium-low, and cover. Cook until the shallots are completely soft and falling apart, 40 45 min. (check every 5 min. to be sure the pan isn’t dry; add up to 2 Tbs. water as needed each time). Uncover and reduce any excess liquid to glaze over medium heat. stir and taste for seasoning. Reserve at room temperature for a couple of hours or refrigerate if making farther ahead.
  • To serve with the steak, stir the chopped thyme into the shallots and bring to room temperature if they’ve been refrigerated. Season to taste with the vinegar. 

Make Ahead Tips

You can braise the shallots up to three days in advance. Refrigerate, covered, until ready to use, and let them come to room temperature before serving.

Reviews

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Reviews

  • penelopeplantlady | 01/30/2012

    I'm glad I checked to see if there was anything to add interest to the sirloin steak I was going to grill. Overnight with salt in the frig really brought out the flavor,though, next time I'll use slightly less. BUT.....the real discovery was the braised shallots! What a great 'added interest' that is for the steak! Cook more of everything, because for a Sunday night supper I made panini for us out of a good baguette, split, brushed with olive oil, and layered with the shallot braise, very rare sirloin and a bit of grated cheese (gruyere reserve). Yum!!

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