Wine and food pairing with recipes of Express Braised Beef
Find the best food and wine pairings with a recipe of Express Braised Beef. The ingredients in this recipe are usually butter, salt, pepper, onion, white wine, Provençal herbs, beef.
The best appellations to pair with a recipe of Express Braised Beef
- 1. AlentejanoPortugal
- 2. AlentejoAlentejano, Portugal
- 3. Amarone della ValpolicellaVénétie, Italy
- 4. Barossa ValleyAustralie du Sud, Australia
- 5. Bolgheri SuperioreToscane, Italy
- 6. Brunello di MontalcinoToscane, Italy
- 7. CaliforniaUnited States
- 8. Colchagua ValleyCentral Valley, Chile
- 9. DouroDuriense, Portugal
- 10. Jerez-Xérès-SherryAndalousie, Spain
- 11. JumillaMurcie, Spain
- 12. MeursaultBurgundy, France
- 13. PerdrielMendoza, Argentina
- 14. PomerolBordeaux, France
- 15. PortoDuriense, Portugal
- 16. Recioto della ValpolicellaVénétie, Italy
- 17. RheinhessenGermany
- 18. Ribera del DueroCastille-et-Léon, Spain
- 19. StellenboschWestern Cape, South Africa
- 20. ToroCastille-et-Léon, Spain
- 21. ToscaneItaly
- 22. TunuyánMendoza, Argentina
- 23. Uco ValleyMendoza, Argentina
- 24. VénétieItaly
- 25. WachauWeinland, Austria
- 26. Western CapeSouth Africa
The wines that pair with a recipe of Express Braised 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.
Similar Recipes and Wine Pairings
- American style beef marinade
- Autumn beef bourguignon
- Autumn leaves
- Beef and spice stuffed peppers
- Beef bourguignon with tomato
- Beef tongue with vegetables
- Beef with balsamic sauce
- Beef with mustard
- Boeuf lôc lac (cambodia)
- Boles de picolat (catalan meatballs)
- Braised beef with guinness
- Burger roll
- Cabri en colombo with creole sauce
- Cornish pasties
- Couscous without couscous maker
- Delicious bourguignon
- Express veal stew in a pressure cooker
- Fleischnacka leaf
- Feijoada ( portuguese cassoulet )
- Fillet of beef with morels
- Grandma melanie's cassoulet
- Hungarian goulash
- Kafta bil saniyeh (lebanese dish)
- Polish goulash
- Pork tongue with bacon and onions
- Quick beef bourguignon
- Quick beef and cheese yakitori
- Roast beef with caramelized onion
- Roast beef with onions and potatoes with paprika
- Roasted fillet of beef with parsley
- Savoyard matafans
- Simple baked roast beef
- Sloth pork loin
- Southern beef meatballs
- Stewed beef heart
- Stuffed peppers
- Tibs (ethiopia)
- Veal shank with mushrooms
- Venison stew with red wine
- Wild boar stew in burgundy style
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