Here’s a delicious beef recipe to pair with our August Wine of the Month, 2017 Cabernet Sauvignon, just released to our Wine Club Members. We raise grass fed beef on our family ranch, and I had saved the brisket for a special occasion. The release of the 2017 Cab seemed to be that occasion!

Because Cabernet Sauvignon has a more intense, bold, flavor, it pairs well with beef, heartier and richer to cut through the wine. The fat marbling in a brisket helps counteract the drying sensation caused by tannins, the astringent compound found in wine.

With young cabernets it helps to have an element of charring or spice to offset the sweetness and tannins. With older, more mellow cabs braised or more subtly sauced, classically European dishes come into their own.

Seasonings that tend to flatter Cabernet are garlic, rosemary, mint and dried porcini mushrooms.

Enjoy!

Nancy Calhoun Mueller, Charles R Marketeer

Kosher salt and black pepper
6 tablespoons butter
5 pounds small yellow onions, peeled and halved through the root
2 cups Charles R Cabernet or Chardonnay, your preference
2 cups beef or chicken broth
8 sprigs fresh thyme leaves, or 3 teaspoons dry
4 sprigs fresh rosemary, or 1 teaspoon dry
2 diced tomatoes
8 garlic cloves
1 tablespoon freshly ground black pepper

1 hour prior, remove brisket from refrigerator, sprinkle generously with salt and pepper and bring to room temperature. Preheat grill or oven to 350°F, I usually choose to grill, keeps the kitchen cool and adds to the overall flavor. If grilling, for extra flavor put the brisket over the fire for 5-7 minutes on each side to caramelize the meat prior to braising.

Melt butter in Dutch oven or large baking pan over medium heat. Arrange onions in pan cut-side down. Cook over medium heat about 5-7 minutes, until well browned on bottom. Pour wine and broth over onions, covering them by 1 inch. Add half of the thyme, rosemary, tomato and garlic, and bring liquid to simmer. Place brisket, fatty-side up on top of the onions. Sprinkle the remaining half of the thyme, rosemary, tomato and garlic over brisket.

Cover with lid or tightly with foil, and cook for 3½ to 4 hours, turning once, until very tender. Check liquid level when turning, it may be necessary to add more broth to keep level at ¾ to one inch. Transfer brisket to cutting board and let rest. Boil braising liquid over high heat until reduced by half, about 15 minutes. Purée liquid and vegetables in blender or food processor. Strain through a fine mesh sieve. Serve sauce with the brisket. Serves 6–8.