All recipes paired with wine, Beef

Beef Chorizo

Beef Chorizo

One of the recipes that have a multiple use. On the occasion, I took this picture, I cut a meat into smaller cubes and served it as a Spanish tapas with spicy roasted peppers and red onions. That time we were tasting some big Spanish red wines and I needed to make some rich dish to pair well with the wines.

The original idea was to serve it as a main dish with rice and your choice of veggies. For that I would cut the cubes of meat bigger. The gravy is so intense and delicious, you will probably end up with a piece of crusty bread soaking every little bit of the gravy left, just like we did.

Beef chorizo

Ingredients:

1and 1/2 lb. top round beef (cubed)
2 cups of red wine such as Zinfandel or Malbec
1-2 links of raw chorizo sausage, or cured (sliced)
1 medium yellow onion, finely chopped
3 cloves of garlic, smashed
1 teaspoon Spanish smoked paprika powder
1 tablespoon of Pelago Italian Roast seasoning
3 sprigs of fresh thyme
1 cup of beef stock (low sodium)
1 tablespoon flour
olive oil

In a heavy skillet, pan or dutch oven heat olive oil and cook onion for a minute or until soft. Add sliced chorizo (I bought a raw chorizo in Whole foods, so I took it out of its casing and cooked it like I would ground meat.). When the chorizo meat is almost done, add smashed garlic to the mix.

Turn the heat back on high and add cubes of beef. Stir so the meat browns quickly on each side, and season it with smoked paprika and Roast seasoning. Sprinkle with flour, mix with the meat and add 1 cup of red wine. Mix together.

Turn down the heat and cook the meat until most of the wine evaporates. Add beef stock, the rest of the wine, thyme sprigs and cover. Turn the heat on low and cook slowly for about 1,5 – 2 hours (or until the beef is soft).

Add more liquid if desired. Believe me, this gravy is so tasty, I ended up using a whole bottle of wine (except one glass for the “chef”) to make sure we had enough gravy.

Wine pairing suggestions:
A perfect match for this dish is Artesa Elements from Napa and Sonoma Valley. My other choice would be a Malbec based blend from Argentina, I have reviewed just last week: Cuvelier Los Andes Coleccion… Your favorite Cabernet, Malbec or Bordeaux blend will do just great as well….

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