Recipes


All Recipes In ‘Beef‘


Braised Beef with Chermoula

Braised Beef Recipe: 2 tablespoons olive oil 1 (3- to 3 1/2-pound) boneless beef chuck roast 1 teaspoon salt 1/2 teaspoon black pepper 1/4 pound sliced pancetta, finely chopped 1 medium onion, finely chopped 1 medium carrot, finely chopped 2 celery ribs, finely chopped 4 garlic cloves, thinly sliced 4 (4- to 6-inch) sprigs fresh… Read More »

Albondigas

2 slices good quality white bread, crusts removed 1/3 cup whole milk or buttermilk 1/3 to ½ cup Manchego cheese, grated finely, OR Romano, OR Parmesan 1/2 cup shaved and finely minced jamon de Serrano, OR prosciutto, OR pancetta 3 Tb minced onion 3 Tb minced parsley 1 clove garlic, minced or crushed ¼ tsp salt, or… Read More »

Spring Vegetable and Beef Soup

2013 Pinot Noir Our 2013 Pinot Noir has beautiful integration of oak and fruit, showcased by the rich boysenberry flavors of the wine complemented by toasted nutmeg from the barrel. 2012 Tempranillo Our 2012 Tempranillo features aromas of cedar, dark chocolate and cinnamon.  The round tannins lead to a long and smooth finish. Ingredients 1 tablespoon unsalted… Read More »

2012 Syrah – Mediterranean Sliders

2012 Syrah – This is a full-bodied wine with highlights of ripe plum and cassis.  The rich, full tannins lead to a long, elegant finish.  Drink now or age up to 5+ years. Mediterranean Sliders Serves 4 as a meal, 8 as an appetizer 1/2 lb ground beef 1/2 lb ground lamb 1 Tbs minced onion 1… Read More »

2012 Zinfandel — Red Wine Braised Brisket with Root Puree on Crostini

2012 Zinfandel – Our 2012 Zinfandel has notes of bright blackberry and cherry cola with highlights of integrated spicy French oak.   Red Wine Braised Beef Brisket with Root Puree on Crostini Ingredients for Brisket 1 teaspoon dried thyme 1 teaspoon salt ¼ tsp. black pepper 1 (3 pound) beef brisket 1 tablespoon olive oil 1… Read More »

2010 Warrick Red Reserve — Beef Stroganoff with Mushrooms and Celery Root

2010 Warrick Red Reserve – This is a complex, full-bodied blend of Tempranillo, Zinfandel and Malbec.  It was aged for 30 months in small French oak casks. Beef Stroganoff with Mushrooms and Celery Root Serves 4 10 oz mushrooms, destemmed and sliced 1 pound hanger steak (skirt, flank, or flatiron work as well), sliced into 1″ pieces… Read More »

2009 Warrick Red Reserve & 2010 Malbec – Braised Beef with Anchovy Gremolata

2009 Warrick Red Reserve – This is a complex, full-bodied blend of Tempranillo, Zinfandel, Malbec, Syrah and Viognier. It was aged for 30 months in small French oak casks. It will continue to develop for 7+ years. 2010 Malbec – Our 2010 Malbec has aromas of rose petals, violets and currants. This is a bold… Read More »

2012 Gewürztraminer – Thai “Sloppy Joes”

2012 Gewürztraminer  The 2012 Gewürztraminer is a dry style Gewürztraminer with aromas of guava, Meyer lemon and a hint of clove. The flavor is fresh and bright, with notes of spicy pineapple and a zesty finish. Thai “Sloppy Joes” serves 4 1 pound ground chicken or turkey ½ c peanut butter (with no added sugar)… Read More »

2010 Zinfandel & 2009 Malbec – Asian Marinated and Grilled Steak Salad with an Orange-Miso Dressing

2010 Zinfandel – The 2010 Zinfandel is a smooth bright wine with aromas of blueberries and wild blackberry jam. Notes of clove and molasses lead to a fresh long finish. 2009 Malbec – Our 2009 Malbec is a ripe, rich wine with notes of blackberry and spiced rum. The full fruit is balanced by developed tannins and… Read More »

2008 Warrick Red Reserve – Roast Beef with Blue Cheese Sauce

2008 Warrick Red Reserve This full-bodied blend of Syrah, Malbec, Merlot, Cab Franc, and Viognier has developed tannins and notes of molasses, toasted cedar, vanilla, and ripe plum. It has a vibrant, complex mouth feel, and a bright, age-worthy finish. Roast Beef and Blue Cheese Sauce serves 8 Roast 2 ½ pound sirloin roast 2 tsp… Read More »