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Aged Cabernet Series Artisan Recipe - December 2012

Just in time for the holidays, this sumptuous, slow-cooked dish incorporates some of our winter favorites: beef, wine and friends.  Even better, pair this dish with this month's aged Cabs from two of Napa Valley's historic wineries, Stags Leap and Corley Family, for a truly memorable evening.  Beef Magnifique

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Beef Magnifique

Ingredients:
• 1/2 lb bacon, diced
• 2 dozen small white onions
• 4 lbs lean beef, cut in 2-inch cubes
• 1 tsp flour
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 clove garlic, pressed
• 1 slice orange peel
• 1 bouquet garni*
• 2 cups Syrah
• 1 cup fresh small button mushrooms
• small amount of butter
• fresh parsley, finely chopped

*Bouquet garni ingredients (tie all ingredients in a cheesecloth):
• 2 small bay leaves
• 1 sprig Thyme
• 1/2 tsp freshly ground nutmeg
• 1/2 tsp marjoram
• 1 small bunch parsley

Preparation:
Brown the bacon in a dutch oven until crisp. Remove bacon, and brown onions in remaining fat. Remove onions. Brown meat on all sides in same fat. Sprinkle the bacon with flour; return to Dutch oven. Season with salt and pepper. Add garlic, orange peel, and bouquet garni.

Heat wine; pour over meat. Cover and place in oven (250-300º) about 3 hours. Add more wine as necessary.  Meanwhile, saute the fresh mushrooms in a little butter until soft. Add mushrooms and onions 15 minutes before beef is done. Before serving, remove herb bouquet and orange peel; sprinkle lavishly with parsley.

Serve with hot, buttered, crusty sourdough French bread.

Serves 4.

Pair this recipe with this month's Aged Cabernet Series featuring:
• Stags Leap Wine Cellars 2000 Napa Valley Cabernet Sauvignon
• Corley Family-Napa Valley 2001 Corley Reserve Napa Valley Cabernet Sauvignon

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November 2012

October 2012

September 2012

August 2012

July 2012

June 2012

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