2009 Warrick Red Reserve & 2010 Malbec – Braised Beef with Anchovy Gremolata

2009 Warrick Red Reserve – This is a complex, full-bodied blend of Tempranillo, Zinfandel, Malbec, Syrah and Viognier. It was aged for 30 months in small French oak casks. It will continue to develop for 7+ years.

2010 Malbec – Our 2010 Malbec has aromas of rose petals, violets and currants. This is a bold wine with full tannins and an elegant dark chocolate finish. Enjoy now or age 5+ years.

Braised Beef with Anchovy Gremolata
serves 8
3 1/2 to 4 pound beef roast
1/2 cup oil
1 large celery stalk, diced
1 medium onion, diced
2 garlic cloves, finely minced
2 Tbsp chopped thyme
1 bay leaf
3 cups red wine
2 Tbs chopped anchovy
3-6 c water or beef stock

Preheat the oven to 300. Pat the roast dry with paper towels. Season generously with salt and pepper. Heat a large, heavy pot or Dutch oven over medium-high heat. When the pan is hot, add the oil, then add the roast and sear, turning it a few times, until it is nicely browned on all sides. Transfer the meat to a platter.

Reduce the heat to medium. Add more oil if necessary. Add the celery and onion. Cook, stirring occasionally until golden brown and begin to stick to the bottom of the pan. Add the garlic, anchovies, and thyme and stir until fragrant, about 1 minute. Add 1 cup of the wine and stir quickly, scraping up the bits that stick to the bottom of the pan. When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan and turn it over a few times to coat in the mixture.

Raise the heat to high, adding the remaining wine, the bay leaf, and enough water or stock to cover the roast at least half way and bring to a simmer. Cover and place pot into a 300°F oven and turn the roast every hour, until the meat is very tender, 3-4 hours.

Anchovy Gremolata
2 cloves garlic
½ c parsley
2 Tbs anchovies
2 Tbs capers
zest of 1 lemon
zest of ½ an orange
¼ c green olives, pitted
½ c olive oil

Mix together and chop finely. Sprinkle on top of the beef.