Food and Wine Pairing with beef
Find the best food and wine pairings with beef as ingredients.
The best wines to pair with beef
- 1. AgreloMendoza, Argentina
- 2. AlentejanoPortugal
- 3. AlentejoAlentejano, Portugal
- 4. Amarone della ValpolicellaVénétie, Italy
- 5. Barossa ValleyAustralie du Sud, Australia
- 6. Bolgheri SuperioreToscane, Italy
- 7. Brunello di MontalcinoToscane, Italy
- 8. CaliforniaUnited States
- 9. Colchagua ValleyCentral Valley, Chile
- 10. DouroDuriense, Portugal
- 11. JumillaMurcie, Spain
- 12. PerdrielMendoza, Argentina
- 13. PomerolBordeaux, France
- 14. PortoDuriense, Portugal
- 15. Recioto della ValpolicellaVénétie, Italy
- 16. Ribera del DueroCastille-et-Léon, Spain
- 17. RivesaltesLanguedoc-Roussillon, France
- 18. StellenboschWestern Cape, South Africa
- 19. ToroCastille-et-Léon, Spain
- 20. ToscaneItaly
- 21. TunuyánMendoza, Argentina
- 22. Uco ValleyMendoza, Argentina
- 23. VénétieItaly
- 24. Western CapeSouth Africa
Wines that pair with beef
About Beef
Beef is a castrated male bovine, but in butchery generally includes the meat of all large cattle, heifer, cow, steer, bullock, steer. Among the best origins, one will find beef from Limousin, Normandy, Charolais or Parthenay, but also Chalosse (Aquitaine) and Salers (Auvergne), which are rarer. A good quality beef will be bright red and shiny, its consistency firm and elastic, its smell sweet. The fat is rather white or slightly yellow, forming a more or less tight network, the meat can be marbled or marbled. Beef provides "noble" pieces, for quick cooking, the most expensive, and second and third category pieces, rather used for slow cooking as carbonades. Among the best are steaks, chateaubriands and tournedos, entrecote, prime rib and roasts. Lesser quality dishes include braised meat, stews, bourguignons and pot-au-feu, for which you can choose pieces such as chuck, scoter, shank and collar. Discover original food and wine pairings with beef.
Recipes and food and wine pairings with beef recipes
- Baked marrow bones
- Beef strogonoff
- Beef tagliata with truffle oil
- Beef bourguignon in the oven of nanou
- Beef bourguignon with tomato
- Beef mironton
- Beef pot au feu (grandma's style)
- Beef shank coq au vin style
- Beef tongue in hot pickle sauce
- Beef tongue in hot sauce
- Beef tongue with vegetables and madeira sauce
- Beef with string
- Beef/bechamel lasagna
- Bernard's potée
- Borscht (russia)
- Braciola (southern italy)
- Braised beef with carrots
- Caramelized beef with onions
- Cooked beef hash browns
- Dombrés and pig tails
- Grandma melanie's cassoulet
- Harira de mamie (moroccan soup)
- Improved horse steak
- Lomo saltado
- Meat and goat pie
- Meatballs catalan style
- Melt-in-the-mouth pork tenderloin casserole
- Pastaciutta ( italy )
- Piglet shoulder with melting baked apples
- Pork shoulder with mustard
- Puchero
- Quick beef bourguignon
- Quick and easy monkfish tail
- Roast beef in a crust (onions & mustard)
- Roast beef in a foie gras and chanterelle crust
- Scottish haggis
- Shepherd's pie (quebec!)
- Small stuffed fish from nice
- Steak tartare
- Wild boar with honey
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