Braising beef can often release slightly sweet notes in addition to toasted aromas. These are supplemented with various spices and incorporated into sophisticated sauces. Braised beef simply must be served with a sauce, and this is crucial for the choice of wine. It is traditionally accompanied by dense, succulent red wines, which may well have some tannin and maturity. However, a mature white wine with a good body and creamy texture, perhaps even a Spätlese, can also be an enticing companion for a braised dish.
Pairs well with:
full-bodied, dense, well-structured Weinviertel DAC Reserve
Zweigelt or Sankt Laurent, subtly aged in a wooden cask, with ripe tannins
Recipe (quantities für 4 people):
- 1 shoulder fool1 / 4L white wine
- 3 / 4L water
- salt
- 3 tbsp tomato paste
- Bay leaf
- Cut 200g root vegetables into cubes
- ¼ L red wine
- 200g sour cream
- 2 tablespoons of flour
Make a marinade from wine, water, salt, root vegetables, tomato paste and pour over the meat. Cover and leave to marinate in the refrigerator for 2 days. Lift the meat out of the marinade and dab on a paper towel. Sear on all sides in a baking pan with hot fat. Deglaze with half of the marinade and red wine. Cover and braise in the oven at 170 ° C. Add marinade if necessary.
After about 2½ hours, lift the roast out of the form and cut open. Puree the gravy with a hand blender, add a little water.
Bring to a boil. Stir in the flour with sour cream and bind the sauce with it. Let it boil.
Cut the meat into slices and pour the sauce over it.
Austrian Wine Marketing/ Blickwerk Fotografie
The recipes were kindly provided by Harald Pollak, chairman of the Lower Austrian inn culture/ NÖ Wirtshauskultur and head of his Retzbacherhof.
