You may think we are fanatics (well, we are) but we just can’t get enough Petite Sirah!
PS I Love You’s 10th Annual Petite Sirah Noble Symposium, held here at Concannon Vineyard a few days ago, was a huge success. We again found that our love for this wine is equally shared with winemakers and sommeliers all over the world. And though this wine is beautiful for sipping, did you also know it’s great for cooking?
Symposium speaker and renowned chef Joyce Goldstein, shared her excitement for the new food craze of “melting pot cooking” and her recent experiments with Petite Sirah.
“Petite is a niche variety perfectly matched for this cuisine,” Goldstein said. The clues, according to Goldstein, are for winemakers to look for these same spices in their wines that are also in food dishes with the same components: clove, peppercorn, ginger, five spice powder, cumin, cocoa, currants, and cinnamon. The flavors that are in Petite Sirah are also in these melting pot dishes.
Is your mouth watering yet?
Try pairing our Petite Sirah with this delicious Concannon Vineyard “melting pot” dish:
Ropa Vieja with California fusion (a Cuban beef stew)
Time: 4.5-10 hours
Serves: 6-8 people
Ingredients to braise beef:
• 3 pounds trimmed flank steak
• 2 quarts water
• 2 chopped carrots
• 2 chopped celery ribs
• 1 diced large onion
• 3 garlic cloves
• 1 tsp. ground cumin
• 1 tsp. salt
• A pinch of whole black peppercorns
Ingredients to slow cooker:
• 1 cup of Concannon Vineyard Petite Sirah wine
• 1 cup braising liquid
• 2 green, 2 red, 2 yellow bell peppers (0.25” strips)
• 1 red onion(0.25” strips)
• 4 tbsp. olive oil
• 16 oz. can whole chopped tomatoes with juice
• 3 tbsp. tomato paste
• 3 minced garlic cloves
• 1 tsp. ground cumin
• 0.25 tsp. dried oregano
1. Braise flank beef and ingredients in a 5-quart kettle and simmer for 1.5 hours. Put meat in a bowl on the side. Strain liquid in to another bowl and cool for 0.5 hours.
2. Heat olive oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
3. Put beef in a slow cooker. Pour in the braising liquid, wine, tomatoes and paste, onion, bell peppers, garlic, cumin and oregano. Stir until well blended.
4. Cook on High for 4 hours or on Low for up to 10 hours.
5. When ready serve shredded meat and stew over a bed of Cuban yellow rice.
Cheers and Enjoy!
For more information on “melting pot” cooking and the PS I Love You Symposium, click here.
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