International Selections Artisan Recipe - July 2012

The foodies from the Wine Lovers Page provided this month’s International Selections recipe. Ternera con Salsa de Almendras is the ideal accompaniment to this months’ International Selections wine club shipment from Spain! (Recipe courtesy of Robin Garr, wineloverspage.com)Ternera con Salsa de Alemendras 
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Ternera con Salsa de Almendras

Ingredients:
•   1 lb. sirloin
•   1/2 cup dry white wine
•   2 cloves garlic, minced
•   1/2 Tbsp thyme
•   salt
•   black pepper
•   3 Tbsp olive oil
•   1 medium onion, chopped
•   1 red bell pepper, chopped
•   1 green bell pepper, chopped
•   2 Tbsp flat-leaf parsley, chopped
•   16  toasted almonds
•   1/4 cup bread crumbs
•   1/4 cup water

Preparation:
Cut the beef into 2-inch cubes. Put it in a bowl with the white wine,  garlic, thyme, and salt and pepper to taste, and marinate in the refrigerator for 30 minutes.

Place a heavy dutch oven or oven-proof casserole over medium-high heat and add olive oil. Add the beef (reserve the marinade) and brown it quickly. Reduce heat to low and add the reserved marinade, onion, red and green peppers and parsley. Cover and simmer for 10 minutes.

Put the almonds and bread crumbs in a food processor and process into a paste.  Stir this into the simmering pot. Cover and continue to cook slowly for another 15 minutes or so, until the meat is tender.

Remove the meat and reserve on a warm plate. Process the sauce into a coarse puree; add a little water if necessary, but you want to keep it somewhat thick. Serve the beef chunks with the sauce poured over, garnished with the chopped parsley.

Pair this recipe with this month's International Selections featuring:
•  Dama de Toro Wines 2010 Tempranillo DOC
•  Dama de Toro Wines 2010 Malvasia DOC

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Click here to view our past recipes:

October 2012

September 2012

August 2012

June 2012

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