The Angove family company, Angove’s Pty. Ltd., is one of Australia’s largest privately owned wine companies and stands as one of the few with strong interests in distilling as well as grape growing and winemaking.
I was honored to have been selected and since I was already planning a Christmas Eve dinner, I was excited to pair one of these wines with a dish I would be serving.
As you can see in the image above, I served the Shiraz Viognier (red or vino tinto), to pair with my main course the Grassfed Beef Brisket. It went wonderfully together. The Brisket with grilled onions, vinegar, and honey was really enhanced by the spice in this wine. Along with the sides of brussels sprout gratin and potato bacon fingerlings, this wine complimented the meal perfectly. I usually enjoy a really smooth red wine with fruit undertones, however, as I am learning more about wines and how they can compliment a meal, I’m starting to enjoy the tannin of a good dry red wine.
Slowcooked Grassfed Beef Brisket
Ingredients:
- 3 – 4lb beef brisket
- 1/4 cup flour
- Salt and Pepper
- 1/4 cup olive oil
- 2 onions, sliced
- 3 garlic cloves, minced or pressed
- 1 cup beef broth, preferably homemade
- 1/4 cup red wine vinegar
- 1/4 cup raw apple cider vinegar
- 3 tbls raw honey
- 2 tbls ketchup
Method:
- Season both sides of the brisket with salt and pepper
- Put the flour in a large dish and coat both sides of the brisket with the flour.
- Heat olive oil in a large pan and add brisket. Cook on both sides until browned.
- Transfer brisket to crock pot.
- In the same pan, add the onion slices and garlic. Cook until onions are translucent.
- Add the beef broth and vinegar and deglaze the pan picking up all those yummy brown bits!
- Add the honey and ketchup, stir until well blended.
- Pour the contents of the pan over the brisket in the crock pot.
- Cook on high for 3-4 hours or on low for 6-8 hours.
- Serve the brisket topped with the onions and sauce.
Buen Provecho!
Looking forward to meeting you at the Foodbuzz/Electrolux event in NYC!!!
hey congrats on going to NYC woot, woot. You're sooooo lucky
That brisket looks delicious – I've never used honey in mine and can't wait to try your recipe! Looking forward to meeting you in NY for the Foodbuzz/Electrolux event!
Beautiful as al2ways Diana! The Brisket looks perfect! Great wine pairing (you lucky girl you ; )
This brisket looks so good! I like the sauce you're using to slow cook the meat.
Que buena pinta tu receta. Gracias y un saludo
What a beautiful dish!
Yummy looking brisket! A lot of exciting things are happening for you!
By the way, I have brought back a few goodies from my trip to Lebanon and i am giving them away, if you happen to be interested!
The brisket looks wonderful! Looking forward to meeting you in NYC at the Electrolux event!
Love the grass-fed brisket, your treatment sounds wonderful. I do wish I were going to NYC will all you gals!
I've been hearing a lot about brisket lately and and corned beef which I am pretty sure is also brisket. It's making me curious. I just need a special occasion to buy some meat. (We generally don't eat much because it is expensive to buy locally grown beef.) This recipe has been added to my favorites for future reference.
Your brisket turned out very nicely. Love it.
that looks delicious! i am going to have to try it soon!
I couldn't resist a slow cooked beef brisket and it sounds even better because they're grass fed.
Oh, I adore beef brisket. The picture makes my mouth water. -Tien
oh wow this looks wonderful and they must have been happy with what you came up with so when is the NYC trip?
Love Rebecca
oh wow this looks wonderful and they must have been happy with what you came up with so when is the NYC trip?
Love Rebecca
I love brisket specially organic grass raised, I just purchased 1/2 a cow from a local farmer had it aged and love the meat. I never had brisket prepared like that, usually I smoke it for 12 hours, I need to try it cooked like you did. I eat to much smoked meat not good for my health, but it tastes wonderful.
The brisket sounds amazing and excellent paired with Shiraz Viognier!
That beef looks magnificent! Wow, The wine, the flazours!! Truly excellent! Not that Im surprised!
Looks absolutely delicious! Go grassfed beef!
The dish looks amazing, bookmarked for colder days!!
So delicious! ..and so tasty too!
Have a good weekend!
Juls
Wow, this looks great Diana! I love wine and I appreciate many different kinds now, whereas in the old days I only liked Rieslings – that was back when I was in my early twenties. I am still intimidated by fancy gourmet dinners, so I'm still getting into the concept of making them. Your site makes me want to try…so one of these days I'm going to by putting my grass-fed meat to good use. Well, not that it doesn't get used in good recipes currently. It does, but I need to strike out of my comfort zone and try something completely different! Hope all is well for you and your family! Blessings and best wishes.
-Raine 🙂
http://www.agriculturesociety.com
Hi Diana
We tried this over the weekend (along with a leg of lamb from one of the other bloggers) – we slow cooked the brisket in the woodfired pizza oven and had a few of the winery crew round for a long, lazy mid vintage refuel – nothing like a meat fest to fill the stomaches of a hungry winery team.
The tenderness of the meat was stunning – although at 35 degrees C in the shade we had to pair it with a cool summer green salad – and it was an awesome match to our Nine Vines Shiraz Vignier (we had the juast bottled 08 Vintage)
Cheers
Tony Ingle
Chief Winemaker, Angove Family Winemakers
Sounds hard to imagine that someone doesn't like a squid recipe 🙂 If I was there, I think I'd eat all for you 🙂
You did it. You're the best!
This recipe sounds delicious! I especially like that your recipe calls for Grass Fed Beef. I work with La Cense beef which sells 100% grass fed beef directly to consumers. Not only is grass fed beef a healthier option for consumers as it is lower in calories and fat, and rich in omega 3 acids but I think paired with these ingredients it would be very tasty! I cannot wait to try your recipe!
This looks great! How many did this serve for you?
It was great for about 6 people.