Beef Short Ribs Pinotagaise
When I think Pinotage, a number of fine producers come to mind, ahead of the pack of is Beyers Truter. Here is a fine man, a good and faithful friend, who, with his son, makes great Pinotage on their Stellenbosch Wine Estate, Beyerskloof. His wine would be perfect to use in the dish and drink the balance with it.
Beyers Truter, Pinotage Specialist
Very typical of a French style of braise, this was the type of casserole I was taught at the Cordon Bleu Cookery School. Something, if you had one, your French Grand – Mère would have made.
What you’ll need
1 kilo Short Rib of Beef, cut with the bone into cubes
Seasoned flour, sea salt, freshly ground black pepper and sweet smoked paprika
Rio Largo Extra Virgin Olive Oil
2 mediums onions, thick sliced
2 fat cloves garlic, peeled and finely chopped
2 medium carrots, cut into small dice
2 sticks celery, thinly sliced
250ml Pinotage [use a good one, one you would drink]
500ml Beef Stock
3 bay leaves
3 sprigs thyme
Sea Salt and freshly milled black pepper
What you’ll do
Have ready a 30 cm enameled cast iron casserole. Prepare the seasoned flour and the vegetables. Gather the other ingredients.
Dip your cubes of meat in the seasoned flour. Heat the olive oil in the casserole over medium heat. Fry them in the oil until browned on all sides. Don’t crowd the pan or ese th pieces will stew. This will take time, but that is one of the joys of cooking. Set the cubes aside on a plate, reserve the juice on the plate. Add the onions to the casserole and stir fry over medium heat until soft and just turning colour. Add the garlic and fry a short while. Then add the carrots and celery. Pour over the red wine and boil for a short while to blow off the alcohol. Add the beef stock, bay leaves and thyme. Season well with sea salt and freshly milled black pepper. Assuming you are using a gas top, turn down the heat and cover with the lid. I check every 20 minutes or so during the cooking process to ensure that it is gently simmering. It should take about 3 and a half hours, maybe a little longer.
Best served with creamy buttery potato mash
Rio Largo Extra Virgin Olive Oil
Serves 4
Read more about Rio Largo Olive Estate – CLICK HERE
Read more about the wines of Beyerskloof – CLICK HERE
