Serve at:
16-18. °C Beef
Beef daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Photo by Yevgeniy Shpika - (CC BY 2.0)
https://www.flickr.com/photos/johndegree/5071713898/
This wine is paired well with 34meals
Meal families
Beef(6)
Consommé and Soup(1)
Cooked meats(1)
Game animals(2)
Main meals(1)
Mushrooms, Vegetables, Pasta and Rice(3)
Offal and tripe(1)
Pork(2)
Sauces(2)
Sheep and Goats(15)
Beef
Beef Stroganov
Russia.
Speciality with beef, mushrooms, onions, paprika and smetana (sour clotted cream).
Sauces
Bolognese sauce
Meat sauce with soffritto (Italian version of a mirepoix) onion, celery and carrot. The different types of meat are chopped or finely chopped and cooked slowly.
> view the mealConsommé and Soup
Goulash
Hungary.
Stew or soup of meat and vegetables seasoned with paprika and other spices.
Sheep and Goats
Leg of lamb confit with spices
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
One thigh is called Chump. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Main meals
Ossobuco
Italy. Milan.
Speciality of braised veal shank with vegetables, white wine and broth.
Usually topped with gremolata and traditionally served with risotto alla milanese.
Offal and tripe
Pieds paquets
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Dish made of feet and paunch sheep stuffed with belly or salt pork simmered in a white wine sauce and tomato.
Mushrooms, Vegetables, Pasta and Rice
Porcini risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view the mealPork
Pork filet mignon with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view the mealBeef
Roast beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view the mealBeef
Roast beef with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view the mealSheep and Goats
Roast leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sheep and Goats
Roast leg of lamb with flageolets beans
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sheep and Goats
Roast leg of lamb with potatoes
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.