GourmetRecipe of the Week

Braised beef

Brasato di manzo e Primitivo di Manduria Riserva 2019 Antica Masseria Jorche

We pair braised beef, a classic winter recipe, with Primitivo di Manduria Riserva 2019 Antica Masseria Jorche.

Ingredients for 6 persons:

800 g beef (preferably cappello del prete or reale), 1 bottle of full-bodied red wine (preferably the Primitivo di Manduria proposed in the pairing), 1 onion, 1 carrot, 1 celery stalk, 2 cloves of garlic, 2 bay leaves, 2 sprigs of rosemary, 4 juniper berries, 1 clove, Extra virgin olive oil, 50 g butter, Flour to taste, Salt and pepper to taste.

Directions:

Marinating

Cut the onion, carrot, and celery into coarse pieces. In a large bowl, lay the meat and add the vegetables, garlic, herbs, juniper berries and clove.

Pour in the red wine until the meat is completely covered, then cover the bowl with plastic wrap and let marinate in the refrigerator for at least 6 to 12 hours.

Preparation of the pot roast

Drain the meat from the marinade and pat dry with kitchen paper. Lightly flour it on all sides.

In a large saucepan, heat a little oil with the butter. Brown the meat on all sides until it gets a golden crust. Then remove it from the casserole and keep it aside.

Cooking

In the same saucepan, add the vegetables from the marinade and sauté for a few minutes. Return the meat to the casserole and pour in the marinade wine.

Add a pinch of salt and pepper. Bring to a boil, then lower the heat, cover with a lid and cook over low heat for about 2.5-3 hours. Check occasionally and add a little hot stock if necessary.

When cooked, remove the meat from the casserole and keep warm. Blend the vegetables and cooking juices to make a creamy sauce. Return the meat to the casserole with the sauce and heat it for a few minutes.

Service

Cut the pot roast into slices and serve hot, accompanied by the sauce. Ideal with mashed potatoes, polenta or baked vegetables.

Primitivo di Manduria Riserva 2019 Antica Masseria Jorche Wine pairing:

Primitivo di Manduria Riserva 2019 Antica Masseria Jorche

Intense, impenetrable red color with slight garnet hues. Intense and varied aromas of ripe red plum, blueberry, juniper. Warm, powerful and soft mouthfeel, supported by acidity and tannins that predispose the drinker. Ripe red fruit finish.

Production area: Salento, in contrada Jorche, municipality of Torricella (TA). Red soil rich in iron oxides on sandstone layers.

Grape varieties: 100% Primitivo from 50-year-old vines, spurred cordon. Production of 60q/ha.

Harvest: Manual harvesting, with careful selection of the bunches of grapes, which are then deposited in small crates to maintain their integrity and preserve all their aromas.

Production processes: Soft pressing, temperature-controlled fermentation and maceration on the skins in stainless steel tanks. Maturation of 12 months in barriques for 90% of the mass, the remaining 10% in “capasuni,” i.e., ancient amphorae typical of the area. Aged a minimum of 3 months in bottle.

Alcohol content: 16% vol.

Serving temperature: 18°C.

Recommended pairings: Large main courses of meat, both beef and sheep: its distinct alcohol content makes it perfect for supporting dishes loaded with flavor and structure. Ideal typical dish: mashed broad beans with country chicory.

PRODUCER

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