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the rockroom winemaking cooperative is all about wine made by community for community. to keep everyone up to date we blog about co-op happenings, rockroom winemaking news and even just random thoughts about what our wine community is thinking and drinking. click to go to the blog and get the latest news.
or just go shop for wine and check out the news later.
we really appreciate the wine-loving community we are building, and community is a word we really think about a lot. for the last couple years we have been building a world community of entrepreneurs in the developing world that we support with the profits from our little wine venture here. if you are interested in how we do that, take a look at this link to the rockroom lender page at Kiva. there you will see the many faces of folks on 5 continents that we are honored to assist in a small way. intrigued? then come join us on our mission!
and finally, when it comes to community, we all love coming together over a shared meal, right? so how about a recipe for some great wine-friendly fare. Try out this recipe when you get the chance!
Slow Cooked Beef Cabernet a Texas twist on boeuf bourguignon Ingredients 6 slices bacon 3-4 lb chuck roast – pasture raised quality beef, trimmed of fat (somewhat), cut into 3 inch chunks & patted dry. Note: You MUST use a chuck roast for this recipe to work. No skimping on a rump roast or other cheap cut that will end up dry and nasty! The ONLY acceptable substitution would be short ribs, and get plenty and trim some of the fat as they will cook way down. Delicious though! 1 ½ tsp salt ½ tsp black pepper, freshly ground 1 tsp ancho chile powder 3 Tb flour 3 Tbs unsalted butter or cooking oil 3 cups beef stock 1 Tb tomato paste 3 cups decent cabernet sauvignon – does not have to be an expensive bottle 1 carrot & 1 onion, peeled and coarsely chopped 6 garlic cloves, mashed 2 sprig thyme ( or 1 tsp dred thyme) 2 bay leaves 1 bag frozen white pearl onions 2 Tbs unsalted butter 1 tsp sugar 1 lb medium mushrooms, halved 2 Tbs unsalted butter 1 Tb olive oil 2 Tb chopped fresh parsley Directions On the stovetop, fry the bacon in a 7-8 quart dutch oven or oven-safe stock pot. When crisp, remove bacon and half the bacon fat (about 2 Tbs) and brown half the cubed chuck roast in the remaining very hot fat. When nicely browned, remove meat and juices to a large bowl and brown remaining meat in remaining very hot bacon fat, then remove this meat and juices to the large bowl as well. Sprinkle salt, black pepper and ancho chile over the meat in the large bowl. Heat the butter or oil in the dutch oven over medium-high heat, then gradually whisk in the flour to form a roux, cooking until the roux is caramel colored. Gradually pour in the beef stock and continue whisking to avoid lumps. Bring to a gentle boil then stir in the tomato paste and add the wine and the meat and juices from the large bowl. Tie the carrot, onion, garlic, herbs and cooked bacon into a cheesecloth and immerse in the stew. Cover and bring to a slow simmer, then put in a 300 degree oven and allow to braise for 3 hours. During the last half hour of the meat braising, on the stovetop in a large skillet, sauté the onions in 2 Tbs butter, sprinkling in the sugar as the onions cook. Remove onions to the large bowl then sauté the mushrooms in 2 Tbs butter and 1 Tb olive oil and when done but still firm add to the large bowl with the onions. |
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