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 ValpolicellaVeneto, Italy
- 5. Barbera d'AlbaPiedmont, Italy
- 6. Barossa ValleyAustralie du Sud, Australia
- 7. Bolgheri SuperioreTuscany, Italy
- 8. Brunello di MontalcinoTuscany, Italy
- 9. CaliforniaUnited States
- 10. Colchagua ValleyCentral Valley, Chile
- 11. DouroDuriense, Portugal
- 12. JumillaMurcie, Spain
- 13. PerdrielMendoza, Argentina
- 14. PomerolBordeaux, France
- 15. PortoDuriense, Portugal
- 16. Recioto della ValpolicellaVeneto, Italy
- 17. Ribera del DueroCastille-et-Léon, Spain
- 18. RivesaltesLanguedoc-Roussillon, France
- 19. StellenboschWestern Cape, South Africa
- 20. ToroCastille-et-Léon, Spain
- 21. TunuyánMendoza, Argentina
- 22. TuscanyItaly
- 23. Uco ValleyMendoza, Argentina
- 24. VenetoItaly
- 25. 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
- Authentic bolognese sauce (ragù di carne)
- Baked lasagna
- Beef tagliata with truffle oil
- Beef bourguignon in the oven of nanou
- Beef in white wine
- Beef pot-au-feu
- Beef stew with white wine
- Beef with mustard
- Blanquette of monkfish with small vegetables
- Boles de picolat (catalan meatballs)
- Braised beef with carrots
- Couscous without couscous maker
- Daube niçoise
- Dombrés and pig tails
- Feijoada ( portuguese cassoulet )
- Fresh sausage
- Fricandeaux german style
- Harira de mamie (moroccan soup)
- Kafta bil saniyeh (lebanese dish)
- Kamounia : tunisian beef stew
- Kig ar farz breton
- Korean bibimbap
- Lamb tagine with courgettes and fennel
- Monkfish tail à la provençale
- Oxtail and carrot stew
- Oxtail confit in red wine
- Pastasciutta (corsica)
- Picadillo
- Pork tongue with bacon and onions
- Pumpkin stuffed with ground beef, rice and vegetables
- Roast pork with pineapple
- Sautéed pork with pineapple
- Savoyard matafans
- Stuffed endives
- Tanjia
- Traditional hungarian goulash
- U stufatu
- Venison leg in casserole
- Venison stew to be prepared the day before
- Enchiladas franchouillards
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