A light and fruity blend of Frontenac and Marechal Foch grapes, this dry red is perfect for pizza!
$13.88 or $11.80 cs
Wine Club Members-
Remember your additional 5% off the wine of the month!
Red Wine Braised Beef Brisket
For best results prepare this dish the day before you wish to serve it.
- 3# of beef brisket
- 1 large yellow onion, rough chopped
- 1 large carrot, rough chopped
- a couple of long stalks of celery, rough chopped
- 4 cloves garlic
- 1/4 cup flour
- 1oz tomato paste
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1/2 bottle of Vin Rouge
- 2 cups no sodium beef stock
- salt and pepper to taste
- an ounce or so of cooking oil
- Preheat your oven to 325 degrees F.
- Coat the bottom of a heavy bottomed braising pan with cooking oil. Make sure the pan is big enough to comfortably hold all of the ingredients. Heat it on the stove top over medium-high heat.
- Season your brisket liberally with salt and pepper and then dredge it lightly in flour. When your braising pan is nice and hot sear it off on all sides. Be sure to get a good dark brown color all the way around. Don't worry about brown bits in the pan.
- Remove the brisket from the pan and turn the heat down to a medium low. Throw in the veggies, garlic and tomato paste. Stir it all around so that the veggies begin to pick up the brown bits from the bottom.
- Pour in the wine and return the brisket to the pan.
- Add enough beef stock to the pan so that all the ingredients are about 3/4 covered in liquid. Add your thyme and rosemary at this point as well.
- Bring everything up to a very gentle simmer and then cover the pan and pop it in the oven.
- Braise in the oven for 2 1/2 to 3 hours or until the brisket is very tender.
- For best results you will want to let your brisket cool completely in it's cooking juices. You can cool it overnight and finish the sauce the next day.
- For the Sauce: once your brisket is completely cool, the fat from the meat will have all solidified on top. Skim this off and remove the brisket on to a cutting board.
- Strain the juices into a medium sized pot, removing the veggies.
- Reduce the sauce over medium heat until it reaches desired consistency. Season with salt and pepper to taste.
- While the sauce is reducing you can thinly slice your brisket against the grain.
- Once your sauce is done, put your brisket slices back into the pot of sauce and reheat them over low heat.
- Serve the brisket with your favorite side dishes and a glass of Prairie State Vin Rouge!
Recipes from the 2/8 Food and Wine Pairing
Winter Salad With Citrusy-Sangarita Dressing
For the Salad:
-Mixed greens such as arugula, frisee, lolla rosa, endive, and radicchio
-Toasted Chopped Walnuts
-Shaved Asiago Cheese
For the Dressing:
(makes 1 cup)
-1/4 cup Grapefruit juice
-1/4 cup Prairie State Sangarita
-1 tsp dijon mustard
-1 tsp honey
-1 tsp minced shallot
-1/2 cup vegetable oil
Whisk the dressing ingredients all together and add salt and pepper to taste.
Port Wine Brownies with Cherry Reduction
For the Brownies:
We love this "cheater's recipe". It's a great way to dress up your everyday brownie. Simply take your favorite boxed brownie mix and substitute our Bacio di Sole for the water!
For the Cherries:
Place your dried cherries in a small saucepan and pour in enough Bacio di Sole to cover them completely. Simmer together over medium heat until the liquid reaches a syrupy consistency. Use the cherries and sauce to top off your port brownies and enjoy it all with a glass of Prairie State Bacio di Sole!