November 9, 2014 – Pelee Island Winery Cabernet Sauvignon 2013 Retro with Oxtail Stew.

. November 9, 2014

Fall in love!

This crowd pleasing pot gives you loads of time to sip and visit before digging in!

Pelee Island Winery’s 2013 VQA Cabernet Sauvignon & shimmery, savoury oxtail stew is an ideal match, perfect for autumn!

Oxtail Stew

  • 4-5 pounds oxtail – fat trimmed
  • 2 – medium onions – chopped
  •  4 – celery stalks – cut up to a small dice
  • 3 – carrots – cut up to a small dice
  • 6-8 – cloves of garlic – crushed
  • 1 – bouquet garni – herbs tied together in a bunch with meat string – such as Rosemary, Thyme, Bay Leaf, Parsley.
  • 3-4 cups Beef Stock
  • 2cups Red Wine
  • Salt & Pepper
  • Dash of Cayenne

In a large Dutch Oven or roasting pan, brown the oxtail all around, remove from the pan. Sauté all of the aromatics then add some of the stock to deglaze the pan.

Return the oxtail to the pan, add the bouquet garni, remaining stock and the wine. Bring it all to a good simmer then cover and put into a 300 F oven.

Let it braise for 2-3 hours and once the meat falls free from the oxtails take them all out of the pan, once they can be easily handled remove all the meat from the bones and return it to the pan.

Bring it all back to a simmer for a bit and stir to mix the meat throughout. If the consistency is too thin for your liking you can always thicken with a bit of water and cornstarch.

Serve over mashed potatoes!!

The Oxtail was supplied by Medel Brothers Meats in Windsor Ontario

 

Cabernet Sauvignon – VQA – 2013 – RETRO

Cabernet Sauvignon is often referred to as the “King of Red Wine Grapes”.

This wine is full-bodied and characterized by plum, cherry, blackberry, vanilla and tobacco flavours.

Try with red meats, heartier tomato-based pastas, lamb, strong-flavoured cheese and dark chocolate.

Category: 2014, Pelee Island Winery & Pavilion

Comments are closed.