Braised Beef
Braising begins with searing the beef to give it a caramelized crust then cook it slowly on a low heat in a liquid.
Braised beef is usually made from cuts of meat that are more difficult to chew. Cuts of meat like chuck roasts, beef briskets, the occational rump roasts, or shoulder and arm roasts. These cuts of meat, when submerged in a liquid and braised for several hours, become tender and very delicious.
Wines with richness and peppery spice will pair perfect with the tender nature of pot roasted, slow cooked and braised beef dishes.
Wines like a Shiraz, Tempranillo, or Sangiovese
Syrah or Shiraz
A dark and chewy, full-bodied wine with notes of pepper, berries, tobacco, and smoke—and a descent amount of tannins. The perfect complement to this meaty dish.
Tempranillo
A moderate to full-bodied wine with moderate tannins and with moderate to low acidity. In the more temperate climates such as Rioja and Ribera del Duero these wines have great structure and can be very elegant.
Sangiovese
Rioja is a blend of Tempranillo and typically Grenache, Carignan, and Graciano. It’s a strong wine that accentuates the richness in prime cuts. Notes of cherry, plum vanilla and leather with dusty tannins it is the perfect fit.
