Braised Red Wine Beef with Gorgonzola Pearl Couscous

Braised Red Wine Beef with Gorgonzola Pearl Couscous

Braised beef that has been marinated in red wine is a classic dish from the Piedmont region of Italy. The complex flavors of the wine add a unique taste and aroma to the beef. Along with aromatics such as carrot, onion, celery, garlic, bay leaves, cinnamon stick, juniper berries, lemon zest, and fresh time this dish really sings.

There are many red wines you can choose from.  A deeply-concentrated, rich, full-bodied red wine with a degree of acidity and tannins make a perfect wine for marinating the beef.

Claret Cabernet Sauvignon

Try using a full-bodied mid-priced Pinot Noir, Cabernet Sauvignon, Ruffino Chianti, Merlot, or on the higher end try a classic Barolo or Barbaresco wine. In Piedmonte traditionally a Barolo would be used to create the region’s famous brasato al Barolo. I had a nice bottle of Francis Ford Coppola’s Claret Cabernet Sauvignon so that’s what I used and the dish turned out to be absolutely delicious.

Now that you picked your wine let’s get to cooking! First, start by buying the correct cut of beef.  You can purchase beef chuck (shoulder) already cut into cubes for stewing at your local supermarket. These cuts are best for braising and also they continue to hold their shape from the marination process all the way to the final dish. Ready?  Let’s go!