The Angove family company, Angove’s Pty. Ltd., is one of Australia’s largest privately owned wine companies and stands as one of the few with strong interests in distilling as well as grape growing and winemaking.
I was honored to have been selected and since I was already planning a Christmas Eve dinner, I was excited to pair one of these wines with a dish I would be serving.
As you can see in the image above, I served the Shiraz Viognier (red or vino tinto), to pair with my main course the Grassfed Beef Brisket. It went wonderfully together. The Brisket with grilled onions, vinegar, and honey was really enhanced by the spice in this wine. Along with the sides of brussels sprout gratin and potato bacon fingerlings, this wine complimented the meal perfectly. I usually enjoy a really smooth red wine with fruit undertones, however, as I am learning more about wines and how they can compliment a meal, I’m starting to enjoy the tannin of a good dry red wine.
Slowcooked Grassfed Beef Brisket
- 3 – 4lb beef brisket
- 1/4 cup flour
- Salt and Pepper
- 1/4 cup olive oil
- 2 onions, sliced
- 3 garlic cloves, minced or pressed
- 1 cup beef broth, preferably homemade
- 1/4 cup red wine vinegar
- 1/4 cup raw apple cider vinegar
- 3 tbls raw honey
- 2 tbls ketchup
- Season both sides of the brisket with salt and pepper
- Put the flour in a large dish and coat both sides of the brisket with the flour.
- Heat olive oil in a large pan and add brisket. Cook on both sides until browned.
- Transfer brisket to crock pot.
- In the same pan, add the onion slices and garlic. Cook until onions are translucent.
- Add the beef broth and vinegar and deglaze the pan picking up all those yummy brown bits!
- Add the honey and ketchup, stir until well blended.
- Pour the contents of the pan over the brisket in the crock pot.
- Cook on high for 3-4 hours or on low for 6-8 hours.
- Serve the brisket topped with the onions and sauce.