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International Selections Artisan Recipe - June 2013

Beef is central to Spanish cuisine, and it's no coincidence that beef makes an excellent companion to hearty Spanish red wines. This recipe pairs both beef and almonds that will surely surprise and delight you with the flavor combination.  Serve with mashed potatoes or rice and of course this month's Spanish wines!

(recipe courtesy of Robin Garr wineloverspage.com)

 Beef with Almond Sauce
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Tenera con Salsa Almendras (Beef with Almond Sauce)

Ingredients:

• 1 pound sirloin
• 1/2 cup dry white wine
• 2 cloves garlic, minced
• 1/2 tablespoon thyme
• Salt
• Black pepper
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 tablespoons olive oil
• 16  toasted almonds
• 1/4 cup bread crumbs
• 1/4 cup water
• 2 tablespoons flat-leaf parsley, chopped


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

Put the olive oil over medium-high in a heavy dutch oven or oven-proof casserole. Add the beef (reserve the marinade) and brown it quickly. Reduce heat to low, put in 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 ihnto 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.

Lift out the meat and process the sauce into a a coarse purée; add a little water if necessary but you want to keep it somehat thick. Serve the beef chucks with the sauce poured over, garnished with more parsley.

Pair this recipe with this month's International Selections featuring:
• Cuna de Reys 2011 Rioja
• Cuna de Reys 2006 Rioja Reserve
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Click here to view our past recipes:

May 2013

April 2013

March 2013

February 2013

January 2013

Bonus Recipe

December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012

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