Beef Wine Pairings make a good Combo for October

Saturday 08th, October 2016 / 13:27 Written by
Beef Wine Pairings make a good Combo for October

Beef Wine Pairings for Texas Wine Month

Texas Beef Wine Pairings for Texas Wine Month. October is Texas Wine Month, and there are more than 350 wineries in Texas producing many world-class, award-winning wines that pair perfectly with the staple of our Texas cuisine: beef. To celebrate how wonderfully Texas wine and beef go together, Texas Beef Council has partnered with their friends at Texas Fine Wine to pair some of the best wines in Texas with a few of their favorite fall beef recipes.

All photos courtesy of Hahn Public Communications. Recipes courtesy of Texas Beef Council.

Slow Cooker Beef Short Ribs with Ginger-Mango Barbecue Sauce

Beef Wine Pairings

Ingredients

2 pounds beef Short Ribs Boneless, cut 2 x 2 x 4-inch pieces
1-1/2 cups diced fresh or drained jarred mango
1 medium onion, chopped
1 tablespoon minced fresh ginger
1 cup hickory-flavored barbecue sauce

Preparation

  1. Place beef short ribs, mango, onion and ginger in 3-1/2 to 5-1/2-quart slow cooker. Add barbecue sauce. Cover and cook on HIGH 5 to 6 hours or LOW 7-1/2 to 8-1/2 hours or until beef is fork-tender. (No stirring is necessary during cooking.)
  2. Remove short ribs, season with salt and pepper, as desired. Skim fat from cooking liquid; serve over short ribs.

Beef Wine Pairings

 Duchman Family Winery 2012 Aglianico – Structured  tannins,  layers  of  stewed  fruit,  hints  of  baking   spice  and  generous  acidity.  $30 

beef wine pariings

Oven Texas BBQ Beef Brisket

Beef Wine Pairings

Ingredients

  • 1 whole brisket
  • 1/2 cup chili powder
  • 1/2 cup salt
  • 1/4 cup granulated garlic
  • 1/4 cup granulated onion
  • 1/4 cup black pepper
  • 1/4 cup sugar
  • 2 Tbsp. dry mustard
  • 2 bay leaves
  • 1 can beef broth

Preparation

  1. Combine all ingredients, except beef broth and brisket, and mix well.
  2. Season brisket on both sides with mixture and place in a roasting pan.
  3. Roast in a preheated 350°F oven for 1 hour.
  4. Combine beef broth with equal amount of water. Add enough liquid to the roasting pan to achieve 1/2-inch liquid in pan. Cover roasting pan, lower heat to 325°F and continue cooking for 4-5 hours, basting frequently until fork tender. Let rest 15 minutes before slicing.
  5. Trim all fat and slice meat thinly across the grain.

Beef Wine Pairings

Brennan Vineyards 2014 Texas Tempranillo –   Sweet  mesquite  flavors  with  dark  berries  and  anise  on  the   nose  with  ample  tannins.  $28  

Beef/Wine Pairings

 

Thai Ribbons

Beef Wine Pairings

Ingredients

  • 1-1/2 lbs. flank steak
  • 1 cup teriyaki sauce
  • 6 Tbsp. vegetable oil
  • 1/4 cup fresh ginger, finely chopped
  • 1/3 cup garlic, minced
  • 1-1/2 tsp. crushed red pepper
  • 24 wooden skewers

Preparation

  1. Cut beef diagonally, across the grain, into 1/4-inch thick slices.
  2. Thread each slice onto a bamboo skewer.
  3. Prepare marinade by mixing teriyaki sauce, vegetable oil, ginger, garlic and crushed red pepper.
  4. Pour marinade over beef in shallow pan, reserving 1/4-cup for basting.
  5. Marinate in refrigerator 1 to 2 hours.

Beef Wine Pairings

Spicewood Vineyards 2014 Texas High Plains Tempranilloo  –  a  Gold  medal  winner  at  the  2016  Finger   Lakes  International  Wine  Competition,  this  softer-­‐style  Tempranillo  has  notes  of  blueberries  and  red   plum,  with  subtle  tannins.  $24

Beef Wine Pairings

Carne Asada

Beef Wine Pairings

Ingredients

  • 1/4 cup fresh lime juice
  • 1/2 cup fresh orange juice, about 2 oranges
  • 1/2 cup olive oil
  • 2 Tbsp. red wine vinegar
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. ground cumin
  • 1 tsp. oregano
  • 4 garlic cloves, minced
  • 2 pounds flank steak, trimmed

Preparation

  1. In a medium-sized bowl, whisk together lime juice, orange juice, olive oil, vinegar, salt, pepper, cumin, oregano and garlic. Pour into a 9-12 inch baking dish.
  2. Add flank steak. Turn to coat both sides in marinade. Cover with plastic wrap and place in fridge to marinate for up to 4 hours.
  3. Preheat your grill.
  4. Grill flank steak 8-10 minutes on each side, turning once.
  5. Place grilled flank steak on cutting board, tent with foil and allow to rest for 10 minutes. Thinly slice cross grain at a slanted angle.

Beef Wine Pairings

Bending Branch Winery 2012 Cabernet Sauvignon, Newsom Vineyards  –    this  Gold  medal  winner  from   the  2016  Rodeo  Uncorked!  International  Wine  Competition  expresses  rich,  luscious  cherry  notes  and  a   hint  of  smokiness.  $32

Beef Wine Pairings

Lone Star Beef & Veggie Burger

Beef Wine Pairings

Ingredients

  • 2 pounds 90% lean Ground Beef
  • 1 medium zucchini, grated
  • 1 medium carrot, grated
  • 6 cloves garlic, minced
  • 1/2 cup cilantro, chopped
  • ¼ cup plain bread crumbs
  • 1 egg, beaten
  • 2 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground pepper
  • Cooking spray

Preparation

  1. Combine  all  ingredients  in  a  large  bowl,  gently  mixing  until  fully  incorporated.  Be  careful  not  to  over  mix. Shape  Ground  Beef  into  8  thick  patties.
  2. Light charcoal grill. The fire should be quite hot; you should barely be able to hold your hand 3 or 4 inches over rack. After the coals are gray, spray rack with cooking spray or brush with oil to help keep burgers from sticking.
  3. Put patties on grill and cook about 4 minutes per side for rare, and another minute per side for each increasing stage of doneness.
  4. Serve  on  buns,  toast,  or  hard  rolls  garnished  as  you  like.

Beef Wine Pairings

Pedernales Cellars 2015 Texas Viognier –   This  Viognier  has  intense  aromas  and  rich  fruit-­‐forward   flavors  of  peach  and  honeysuckle,  with  a  touch  of  orange  rind  on  the  palate.  $16

Beef Wine Pairings

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