WINE TALK WITH ANITA

Wangaratta Chronicle - North East Regional Extra - - Front Page - WITH ANITA McPHER­SON

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.

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