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Braised Beef in ArborBrook Estate 777 Block Pinot Noir
Paired with ArborBrook Estate 777 Block Pinot Noir
"In the fall and winter, you can't beat meat sauce on pasts. It begins warming you with with the wonderful aromas that permeate the house while it cooks for four hours. If you can find Longhorn meat, that is what I usually use for the health benefits (and since I raise Longhorns, I better cook with it!), but Angus will work just fine." ~ Angelina
2lbs of beef trimmed of fat (choose a cut with some marbling)
Sea salt and fresh ground pepper
2 red onions, thinly sliced
1/2 stick of butter
3 garlic cloves, minced
1 teaspoon dried thyme
8oz tomato sauce
2 - 14oz cans petite diced tomatoes with garlic and olive oil, with juice
1 cup extra strong espresso or 3 instant coffee packs with 1 cup water
Bottle of ArborBrook Estate 777 Block Pinot Noir
1 box mini penne pasta
Fresh Parmesan cheese for garnish
Chopped flat leaf parsley for garnish (optional, but adds great flavor)
Preheat oven to 400°
Special equipment: A cast iron pot with enamel coating with lid works best, but an oven safe pot with a lid will work as well.
After trimming excess fat from meat, cut into 1 inch long strips and generously sprinkle with salt and pepper. Sear all sides of meat in olive oil as needed without overcrowding the pot. Remove meat from pot and set aside on plate.
Add 1/2 stick of butter to pot and cook onions over medium-high heat until soft. Add garlic and stir together for a couple minutes. Add thyme, tomato sauce, canned tomatoes with juice, and espresso. Stir and place seared meat on top of mixture. Top with enough wine to just cover the meat.
Place in oven and cook for 3 - 4 hours until meat will fork into medium bite sized pieces. Remove lid and cook for another 30 minutes until sauces are reduced down to desired consistency.
Cook mini penne pasta and do not rinse with cold water. Drizzle olive oil to coat noodles and serve meat sauce on top. Sprinkle with Parmasan cheese, chopped flat leaf parsley, and serve with crusty French bread on the side.