This is my first post on this blog, and I'm really excited to start sharing my experiences with Bring Mission Hill Home as it continues roll-out across the country. Chef Adam and I just hosted our first winners dinner last week and we had a fantastic time cooking and spending the evening with 8 lovely guests. We can't wait to bring this contest to the rest of Canada!
Inspired by our winners event last week, I wanted to share one of my go-to dinner party recipes today. This is something that I think would be great as a main course next time you host a dinner for your friends. On top of that, it pairs really well with some of our bolder reds, like the Reserve Cabernet Sauvignon, Reserve Shiraz, or any of our Legacy Collection Bordeaux blends.
Red Wine Braised Beef Rib with Soft Polenta
Serves four people.
Braised Beef Rib
- 8 prt beef (shank, shin, neck, chuck)
- 1 large carrot
- 1 large onion
- 2 sticks celery
- 2L canned, diced tomatoes
- 500mL red wine
- 500mL beef stock (reduced by half)
- 3 bay leaves
- olive oil
- salt and pepper to taste
In a food processor, add the carrot, celery, garlic, and onion. Pulse to a small dice consistency.
In braising pot, on medium heat, add 4 tbsp. of olive oil. Season beef with salt and pepper, and sear on all sides. Set aside.
Add the pulsed mirepoix to the pot, and add in more olive oil. Sauté the vegetables with the bay leaves until soft. Add wine to deglaze the pot and reduce to glaze.
Add the tomatoes and the beef stock. Bring to a simmer. Add the beef to braising liquid. Cook in the oven, uncovered, for about 3 hours at 320F or until beef is tender. Remove from oven and cool for 30 minutes.
- 1 large onion
- 1 garlic clove
- 600mL water or chicken stock
- 200mL corn meal, lightly toasted
- 3 tbsp pecorino
- 3 tbsp butter
- salt to taste
Sauté onion and garlic until soft.
Add corn meal and water. Stir with a whisk until the mix comes to a boil. Continue to stir until the polenta has thickened and is no longer gritty. Roughly 15 minutes.
Season with salt, cheese, and butter.
Cover with cling film until ready to serve.
This red wine braised beef rib is begging to be paired with big bold reds, like our Mission Hill Family Estate, Reserve, Cabernet Sauvignon.
The Reserve Cabernet Sauvignon is full-bodied and complex, with layers of black fruit, mint, and hints of vanilla, delivered with power. Rich tannins and a lingering finish round out is elegant wine.
Stay tuned as Chef Adam and I continuously update the blog with more posts. We'll feature new recipes, talk about our experiences with the winners, upcoming winery events, and more!
Until next time,