Braised Beef and Red Wine

KevinPhilosoFoodLeave a Comment

The other night, I made a braised beef brisket for the main to accompany our wine tasting. I was a huge fan – and loved the pair with the wine. It’s not often I would say a particular wine and a particular food = synergy, but I do believe this classic pairing of beefy flavour and beefy red wine are genius. I couldn’t stop thinking about it over the past week, so yesterday, I picked up a bone-in blade steak of beef – which runs you about $5 and change. I have seared it, browned my mirepoix, deglazed with wine, added fresh thyme and rosemary from the garden, and it’s now in the oven for the remainder of the day at a very low heat. I am very grateful that I know my rudiments of cookery. And I’m very eagerly looking forward to dinner, paired with a Trapiche Oak Cask Malbec. Seriously can’t wait. I’d pay $15-20 easy for this style of cuisine in a restaurant, and my food cost is about $1.50-$2 per person. Wow. I think this will be a new regular in my kitchen.

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