A Rich Spanish Red Fine with Modified Braised Beef

As indicated in yesterday’s post (see 20th Jan), Teresa had decided to pep up the boring Dutch Steak recipe for our guests this evening.  She did this by adding bacon, mushrooms, fresh tomatoes, red wine and garlic.  The result was much more flavoursome and probably closer to a Beef Daube.  We chose a red wine that we thought would meet the flavour challenge and opened a bottle of Marques de Carano Gran Reserva 2004 from Tesco.  This is a rich, full-bodied Spanish red made from Tempranillo and Garnacha. We tasted rasperries and cherries and a slightly chocolaty, spicy finish.  A fine match with the meal.

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