We tried Meat and Potato Hotpot, a Supercook recipe.
Braising steak is slow-cooked in the oven with potatoes, onions, swede, thyme, Worcester sauce and seasoning. A warming Winter’s meal.
We thought a bottle of Cabeza de Toro Bobal 2013 would match. This pleasant medium-bodied Spanish red from the Sunday Times Wine Club had some sweetness to match some of the Hotpot’s ingredients, but it wasn’t powerful enough for the meal, so we set it aside.
We then tried a bottle of Corte Ignacio Concha y Toro Cabernet Sauvignon 2012 a full-bodied Chilean red from the Wine Society. We tasted predominantly blackcurrants with a lingering savoury earthiness that had an affinity with the swedes in the dish. A good match.
We did even better with the lefovers though. We paired the Hotpot with a bottle of A1 Muvedre 2012 Tinto Joven Alicante, a medium to full-bodied red also from the the Wine Society. We tasted red fruits, plums, a vanilla sweetness and some spiciness. A very good match with the meal.