Bavette with red wine and shallots

 In Autumn, Beef, Ingredients, Meat, Poultry and Game, Stews, Winter

Bavette is one of those cuts that many people seem to find baffling when they see it on the butcher’s counter. A bit like onglet there’s an uncertainty of how to cook it, slow or fast? Babette is the perfect cheap cut for a summer barbecue, over really hot coals give it a short time and serve it well charred and rare in the middle. However in the colder weather low and slow is the perfect way for me. It’s such a flavoursome meaty cut that there’s no need to dress it up to much, here I just give it a good browning in a bit of oil and butter, and then pair it with red wine, baby shallots and a sprig of thyme.

Bavette with red wine and shallots (serves 4)

800g bavette in one piece
Knob butter
1 tbsp olive oil
10-12 baby shallots
250ml full bodied red wine
1 large sprig thyme

  1. Set the oven to 150ºC. Season the bavette and then, in a shallow ovenproof pan with a lid, brown in the butter and oil over a high heat on both sides for a couple of minutes. Remove from the pan and set aside;
  2. Reduce the heat to medium and add the shallots and thyme to the pan and cook for a couple of minutes, moving around regularly to ensure they don’t burn;
  3. Add the meat back to the pan, surrounded by the shallots, and pour over the red wine, heat until it bubbles and then cover. Place in the oven for 2.5-3 hours, checking after 1.5 hours to make sure the pan isn’t drying out, if it is add another splash of wine. Turn the meat over and cook for the remaining time;
  4. Remove from the pan and rest for a few minutes then carve, and serve alongside the braised shallots.
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Showing 2 comments
  • Leslie Forsyth

    Balling? Baffling?

    • Graeme

      Thanks Leslie, Apple’s autocorrect is frequently baffling!!

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