Monday, April 12, 2010
We have a couple newly released wines that are in need of an introduction...
Food Pairing: Beef Brisket Pot Roast
One 4-pound beef brisket with a 1/3 inch layer of fat
Salt and freshly ground black pepper
1/4 cup extra virgin olive oil
5 garlic gloves, smashed
2 medium onions, coarsely chopped
2 medium carrots, coarsely chopped
1 celery rib, coarsely chopped
3 bay leaves
2 rosemary sprigs
2 small dried red chilies
2 cups dry red wine
One 14-ounce can whole plum tomatoes, drained
3 cups chicken broth
Preheat oven to 325 degrees. Season the brisket with salt and pepper. In a large skillet, heat the oil. Add the brisket, fat side down, and cook over moderately high heat until richly browned, about 5 minutes. Turn and brown on the other side, about 5 minutes longer. Transfer the brisket, fat side up, to a roasting pan.
Add the garlic, onions, carrots and celery to the skillet and cook over medium heat, stirring occasionally, until softened, about 10 minutes. Add the bay leaves, rosemary and chilies and cook, stirring for 2 minutes. Add the wine and boil over high heat until reduced by half, about 6 minutes. Add the tomatoes and simmer over low heat for 15 minutes. Pour the mixture over and around the brisket.
Add the broth to the skillet and bring to a simmer over high heat. Pour the broth around the brisket. Cover the roasting pan with foil, transfer to the oven and braise until the brisket is very tender, about 3 hours. Transfer the brisket to a platter and cover with foil.
Strain the contents of the roasting pan through a coarse strainer and set over a large saucepan, pushing the vegetables through as much as possible. Boil the sauce over high heat until reduced to 3 1/4 cups, about 20 minutes.; season with salt and pepper. Carve the brisket into small slices. Pour some of the sauce over the brisket to keep it moist and serve, passing the rest of the sauce around the table.
Serve with buttered egg noodles.
2006 Capriccio Italien - Welcome back our luscious Super Tuscan blend. It is named after Tchaikovsky's composition of the same name, written over 125 years ago (Listen here). Our first, and only previous vintage of this wine was in 2001. It is now back by popular demand, and better than ever.
Known as a "Super Tuscan", this wine is an enticing blend of Sangiovese, Merlot and Cabernet Sauvignon. The aroma is pretty, with essence of rose petals and minerals leading into a tart cherry and toasted vanilla mouth feel. We recommend decanting for a few hours. Only 122 cases produced. $34/bottle.
Food Pairing: Balsamic and Rosemary-Marinated
1 cup balsamic vinegar
1/2 cup plus 2 tbs. extra virgin olive oil
1/4 cup finely chopped rosemary
One 3-pound porterhouse steak, about 4 inches thick
2 tsp. kosher salt
2 tsp. ground peppercorns
In a sturdy resealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and the rosemary. Add the steak, seal the bag and refrigerate overnight, turning the bag several times.
Preheat oven to 425 degrees and bring the steak to room temp. Heat a grill pan. Remove the steak from the marinade and season with salt and pepper. Rub the side with the remaining 2 tbs. of olive oil. Grill over moderately high heat until nicely charred on the top and bottom, about 5 minutes per side.
Transfer the steak to a rimmed baking sheet and roast for about 30 minutes, until a thermometer registers 125 degrees.
Transfer the steak to a carving board and let rest for 10 minutes before carving.