Tuesday, September 6, 2011
2007 Manos Negras Malbec
Last night's dinner was smoked/braised beef short ribs which I purchased from a local butcher shop (I'm being generous with the term "local" as Bichelmeyer's is damn near an hour from my house). I've been braising short ribs in the osso bucco style for 20 years now, but it wasn't until last year that I was introduced to the idea of lightly smoking them (this time over apple and hickory wood and pecan shells) before simmering them until fall-off-the-bone tender. Tip of the cap to Chef Renee Kelly for the inspiration. I braised them in onions, celery, carrots, garlic, red wine and home made chicken stock for 5-6 hours. The fork-tender beef was served over a mound of Yukon gold potatoes which were smashed with butter, buttermilk, fresh chives and a drizzle of porcini-infused olive oil. The smokiness of the wine really worked well with the meat. As I was standing in the cellar last night I was waffling between the Manos Negras a 2007 Dunning Syrah and I'm really glad I went with the Malbec.