Tag Archives: Beef

Steak and Baked Vegetables with Aubergine Sauce – Burgundy

This is a Nigel Slater recipe that sounded delicious and seemed to cry out forBurgundy. I didn’t read the recipe in full until I had decanted a bottle of rather good Burgundy – and then I saw the problem. Had … Continue reading

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Fillet of Beef a la Skye Gyngell with Burgundy

The recipe has something in common with Raymond Blanc’s of 23 July – pesto, tomatoes and a generally light approach. However Skye’s is even lighter and adds a particularly delicate horseradish sauce and a lot of salad. The potatoes are … Continue reading

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Fillet Steak a la Raymond Blanc with Burgundy

Tonight was an occasion for celebration and D produced one of her tours de force: fillet steak, a carefully concentrated tomato sauce, pesto, tappenade and some sautée potatoes for contrast and self indulgence. There are a lot of tastes on … Continue reading

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Daube de Boeuf and Two European Reds

The daube is quite robust; it’s easy to forget that even quite far south in France, summer nights can be chilly and a robust meal, especially for a farmer, is essential. And here we are in a cool British May. … Continue reading

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Another Riesling with a Beef Salad

With pink beef still to be carved, I found that I had a single bottle of another good-value German Riesling left, Kendermann Roter Berg Riesling 2007 which comes from the Pfalz region, is 12% alcohol and costs typically £5.99 from … Continue reading

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Beef Salad with two Riesling-alikes

We are nearing the end of the season for winter roasts but let’s revel in it while we can. Yesterday’s pink beef, sliced as thin as I can manage, makes a wonderful winter salad. To go with it I though … Continue reading

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Roast Beef & Claret

I dismissed the drinking of good claret with school dinners a few days ago, but roast beef is no school dinner so I brought up a bottle of Ch Clos l’Enclos, Cotes de Bourg 2005. Now 2005 was possibly the … Continue reading

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Winter Salad of Roast Beef with Alsace Wines

Sunday’s roast means we are able to follow up with salads of beautiful pink cold roast beef. Don’t dare use the disparaging word ‘leftovers’ for the intelligent and economical policy of planning to get three or four meals out of … Continue reading

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Roast Beef and Rioja

It’s Sunday, it’s winter, it’s roast beef. What better? I don’t need to expand on the meal, the only question is what to drink. With roast beef there is a very wide choice. Our usual preference is claret, but today … Continue reading

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Pure Carignan with Beef Casserole

The beef is cooked robustly in beer and served with traditional mash and carrots, not fancy, just a perfect winter dish. Carignan is grown in vast quantities in the Languedoc, but is mostly used as a ‘filler’ in blends like … Continue reading

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