MEAT:

WHAT YOU NEED:

_ 1kg of cow meat (rump/plate)

_ 200g of bacon

_ 2 medium carrots

_ 2 cloves of garlic crushed

_ 2 tabelspoons of flour

_ 2 cups of Quinta de Santa Cristina Reserva 2016 red wine

_ 2 ´1/2 cups of meat broth

_ 1 tablespoonful of dried thyme

_ 1 tablespoon of tomato purée

_ Sea salt

_ Pepper

_ Vegetable oil

HOW TO COOK:

1. Preheat the oven to 200⁰C;
2. Cut the meat and the bacon in squares; season the meat with salt and pepper and set aside;
3. Put 2 to 3 tablespoons of vegetable oil in a pan and heat it well; fry the bacon and set aside;
4. Meanwhile, dry your meat with paper towel and then sear it 3 to 4 times and set aside too;
5. Peel and slice the carrots and put them in a pan together with the meat; turn on the cooker in a low heat and add 2 tablespoons of flour to the pan and give everything a good stir;
6. Add the meat broth and the wine; pour in the tomato purée, garlic and thyme and check seasonings;
7. Let it cook on a high heat until it starts to boil; then, put the pan in the oven and lower the temperature to 180⁰C and let cook for 2:30h.

PURÉE:

WHAT YOU NEED:

_ 500g of potatoes

_ 1 egg

_ 1 tablespoon of butter

_ Nutmeg to taste

_ Pepper to taste

HOW TO COOK:

1. Boil the potatoes until they are nice and soft;
2. Strain the potatoes and save some water;
3. Crush the potatoes, add the butter and the egg and stir well (if it forms lumps, add some of the water reserved and kneed again);
4. Check the sea salt and add nutmeg and pepper.

ONIONS AND MUSHROOMS:

WHAT YOU NEED:

_ 200g of fresh mushrooms;

_ Canned spring onions (to taste)

_ 2 tablespoons of butter

HOW TO COOK:

1. Brown the spring onions with butter, pour in the mushrooms, season with salt and let them dry;
2. Add to the pan and stir everything well;
3. Serve with the purée.

Ana Godinho suggests pairing this delicious dish with the remaining wine from Quinta de Santa Cristina Reserva 2016 red wine botlle (and so do we!).

ENJOY YOUR MEAL!

Source: Café com Leite | Ana Godinho

O conteúdo Quinta de Santa Cristina wines pairs… boeuf bourguignon aparece primeiro em Quinta de Santa Cristina.

WHAT YOU NEED:
_ 1 cup of arboreous rice
_ 1 medium onion
_ 2 garlic cloves
_ ½ pound of portobello mushrooms

_ ½ pound of asparagus
_ 1 tablespoon of butter
_ 1L of vegetable broth
_ ½ glass of Quinta de Santa Cristina Reserva white sparkling wine
_ Olive oil
_ Black pepper to taste
_ Nutmeg to taste
_ grated Parmesan cheese
_ Sea salt to taste

HOW TO COOK:
Finely chop the onion and the garlic cloves and braise them with olive oil in a medium saucepan. Add the rice and when it has taken a golden color, pour in the sparkling wine and stir until the wine is fully absorbed. Then, add the sliced mushrooms and some of the asparagus and cover with some broth and let it cook. Season with sea salt and black pepper to taste. When the broth evaporates, add a little bit more until covering the rice and vegetables again. Repeat this process continuously until the broth is finished. After this, the rice should be creamy, remaining moist instead of totally dry. Then, mix the butter, correct the seasonings, add the Parmesan and sprinkle with nutmeg. Serve immediately and decorate with the remaining asparagus.

To pair this delicious dish, we recommend the remaining Quinta de Santa Cristina Reserve sparkling white wine used in the recipe.
ENJOY YOUR MEAL!

O conteúdo Quinta de Santa Cristina wine pairs… mushroom and asparagus risotto aparece primeiro em Quinta de Santa Cristina.