This is a full-bodied meal with chunks of meat in a rich sauce, with dark chocolate and a tang of vinegar. Perfect for a winter night. Serve with Excelsior Paddock Shiraz.
Why is this the right wine choice? Copious amount of chilli will anesthetize your taste buds and blind you to a wine’s finer nuances but it won’t change the character of the wine. The cumin in this recipe calls out for a full-bodied shiraz which also likes legumes and spice. In general, shiraz works well with robust foods and, as it’s already chocolatey, latches onto savoury chocolate sauces.
To serve 4 you will need:
- 1 tbsp flour
- 1 tsp smoked paprika
- 1 tbsp cayenne pepper , dry-fried to toast it
- 1 tsp cumin seeds
- 300g braising steak , diced
- 2 medium red onions, chopped
- 3 garlic cloves, chopped
- 2 red chillies , chopped
- 1 green chilli , chopped
- 40ml red wine vinegar
- ½ bottle shiraz red wine
- 1 tbsp tomato purée
- ½ x 400g tin chopped tomatoes
- 400ml beef stock
- 20g 70% chocolate
- 150g mixed cooked beans such as kidney, black and black-eyed beans
- 1 small tub crème fraîche
- large handful coriander leaves, chopped
What to do:
- Mix the flour, paprika, cayenne and cumin seeds.
- Put it in a large, sealed plastic bag and shake it all together with the steak.
- Heat a little oil in a large pan and fry the steak in batches until it browns all over. Put to one side.
- Add a little more oil to the pan, then fry the onions, garlic and chillies until the onions brown. Add the vinegar and bubble to a glaze. Do the same with the red wine.
- Add the tomato purée and cook for 2 minutes, then add the chopped tomatoes and cook for about 5 minutes or until the mixture has reduced by half.
- Add the stock and beef and cook gently for 1 hour 30 minutes or until the meat is tender.
- Add the chocolate and beans and heat through the beans. The chocolate will melt into the sauce. Add salt if needed.
- Mix the crème fraîche with the coriander and season. Serve with the chilli and mixed wild and basmati rice.
Adapted from Olive Magazine