Food and Wine Pairing with beef marrow
Find the best food and wine pairings with beef marrow as ingredients.
The best wines to pair with beef marrow
- 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 marrow
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 marrow recipes
- Boeuf en daube
- Baked lasagna
- Barbecued prime rib with coarse salt
- Beef colombo bourguignon style
- Beef lark
- Beef pot-au-feu
- Beef shank coq au vin style
- Beef stew
- Beef stew provencal style
- Beer goulash
- Boles de picolat (catalan meatballs)
- Chili con carne
- Cooked beef hash browns
- Cornish pasties
- Dombrés and pig tails
- Fast and
- Festive chinese fondue
- Grandma melanie's cassoulet
- Harira de mamie (moroccan soup)
- Homemade beef stew
- Kig ar farz breton
- Massal ox
- Meatballs catalan style
- Monkfish tail with white butter
- Oxtail with seed sauce
- Pasta al forno (baked pasta)
- Picadillo
- Pot roast
- Roast beef with onions and potatoes with paprika
- Romazava (madagascar)
- Scottish haggis
- Slow-cooked fillet of beef
- Small stuffed fish from nice
- Steak tartare
- Stuffed beef rolls
- Sumatran rendang beef
- Sweet and sour turkish dumpling soup (eksili köfte)
- Tournedos with foie gras
- Venison stew with pepper sauce
- Wild boar stew in burgundy style
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