WINE TALK WITH ANITA
THE time is right to dust off the crock pot, pull out grandma’s recipe book and give cheap cuts of meat a bit more of our precious time.
The great thing about slow cooking is that it can actually be faster for the chef to prepare than a regular meal, because it’s the slow cooker putting in the hard slog.
I’ve been messing around with brisket lately and exploring ways to create the Texas barbecue effect without the expensive hardware.
Combining an authentic spice rub with a bath of stock is working a tender treat, and applying some sticky sauce in the final stages just about brings it home.
The flavoursome hunk of meet works well with wine like Baddaginnie Run Shiraz.
The grapes come from a familyowned vineyard on a property held over generations in the Strathbogie Ranges valley, where environmental sustainability and flavourful fruit is the focus.
The deep, red wine has a vibrant aroma, alive with violet, cedar and spicy cherry fruit, and there are flavours of both red and black berries.
The addition of spicy pepper and toasty oak add complexity, making it more than enjoyable in its own right, let alone accompanying a mouthful of juicy beef.
A bonus with the recipe is that left over brisket is even better the next day.
If only there was ever left over Shiraz.
Look for it at local outlets or find out more at www.baddaginnierun.net.au.