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Best Skillet Steak
FEATURING LE23 Bobal Cabernet SauvignonThe flavours of this mouth watering steak can be enjoyed even more with our LE23 Bobal Cabernet Sauvignon blend.
Food & Wine Pairings
- Astringent or bitter foods go well with full-flavoured wines, such as Cabernet Sauvignon
- Crisp wines, such as Pinot Grigio, gor well with salty foods
- Fatty cuts of meat work well with bitter wines, as they will tone down the bitterness
- Highly acidic foods pair well with acidic wines
- Serve light-bodied wines with light food and full-bodied wines with heavier foods
- Spicy foods pair well with sweeter wines
- Sweet foods need a dry wine to offset the sweetness
For a general guide to food and wine pairing CLICK HERE.
Recipes:
Bison Burgers with Balsamic Bacon Onion Relish
FEATURING LE15 California Mosaic RedCLICK IMAGE FOR RECIPE CARD
CLICK IMAGE FOR RECIPE CARD
Black Bean Dip
FEATURING Eclipse Lodi Old Vines Zinfandel
Braised Beef Short Ribs
FEATURING LE18 Italian Barbaresco with Grape SkinsThese short ribs take some time and effort to prepare, but the results are worth it as you toast your delicious handiwork work with a big, bold glass of LE18 Italian Barbaresco with Grape Skins.
Braised Beef Stew
FEATURING LE2012 Italian Nebbiolo with Grape SkinsApril – Italian Nebbiolo Yield: 4 Servings Ingredients: Marinated Beef ● 2 cloves garlic, peeled and crushed ● 1 sprig thyme ● ½ small onion, sliced ● pinch salt ● pinch ground pepper ● 1 small bay leaf ● 1 cup dry red wine (preferably the Nebbiolo) ● 2.25 lbs beef chuck, trimmed …
April – Italian Nebbiolo
Yield: 4 Servings
Ingredients:
Marinated Beef
● 2 cloves garlic, peeled and crushed
● 1 sprig thyme
● ½ small onion, sliced
● pinch salt
● pinch ground pepper
● 1 small bay leaf
● 1 cup dry red wine (preferably the Nebbiolo)
● 2.25 lbs beef chuck, trimmed and cubed
Stew
● 1 tbsp vegetable oil
● 1 tsp all purpose flour
● 1 tbsp tomato paste
● 1 cup beef or chicken stock
● 1 small handful white button mushrooms, cleaned and quartered
● 1 tsp unsalted butter
● 1 small handful white pearl onions, boiled and peeled
● 1 large carrot, peeled and cut into chunks, then poached until tender
● 1 small potato, peeled, cut into chunks, then poached until tender
Method:
Marinated Beef
Mix everything together and marinate overnight.
Remove beef from marinade and pat dry. Reserve marinade.
Stew
Heat oil in a heavy bottomed Dutch oven or large pot over medium high heat.
Brown the beef on all sides; this can be done in batches if there is not enough room in the bottom of the pot.
Turn down heat and return all beef back to pot. Sprinkle the flour over beef and continue cooking until flour is lightly browned.
Add tomato paste and continue to cook for five minutes.
Add marinade , all marinade contents, and stock to pot.
Bring to a boil, then turn down heat and simmer until beef is tender.
Remove beef from sauce. Strain the sauce through a fine mesh strainer, pressing on the marinade ingredients to remove all liquid. Reserve liquid, discard the solids.
Return beef and liquid to the pot.
In a separate sauté pan, heat the butter over medium high heat. Sauté mushrooms until cooked.
Add mushrooms, pearl onions and carrots to the stew. Simmer over low heat until vegetables are warmed through and flavours have blended. Season with salt and pepper.
Pair with: Italian Nebbiolo with Grape Skins
Caprese Flank Steak
FEATURING LE19 Pacific Quartet RedOur grill-friendly Pacific Quartet Red is and excellent match for this beefy cut and the toasty oak finish of the LE19 Pacific Quartet Red is the perfect complement to the char on the steak.
