Nestled in the Agterkliphoogte Valley lies Windfall, a small boutique wine farm which prominent KZN property developer, Robert Alexander, has brought back to life by restoring dams, replanting vineyards, unearthing new boreholes and establishing Windfall’s boutique cellar.
After the release of Windfall’s new wine, Kibali, in 2015, they have now decided to collaborate with celebrity chef Clement Pedro to celebrate the blend with a food and wine pairing featuring Clement’s favourite winter dish, Beef Bourguignon.
Take a look at the recipe below and to find out more about Windfall, Kibali, and the food and wine pairing, visit windfallwine.co.za.
Beef Bourguignon
Ingredients
3T canola oil
Salt and freshly ground black pepper
1.5kg beef short rib, on the bone
1 onion, diced
2 carrots, finely diced
1 large celery stalk, finely diced
4 cloves of garlic, finely chopped or grated
3 bay leaves
1 large sprig of thyme
1 large sprig of rosemary
2 cups Windfall Kibali
2T tomato paste
3 cups Nomu beef stock
For the onion and bacon garnish
250g pearl or baby onions, halved
1T butter
250g pork lardons
150g portobello or exotic mushrooms, halved
For the mashed potatoes
1kg potatoes, peeled and roughly cubed
2T butter
3/4 cup cream
Salt to taste
Fresh parsley to garnish
Method
Heat the oil over a medium heat. Season the meat with a generous amount of salt before adding to the pot and browning on all sides, ensuring the meat is a deep golden-brown colour. Remove the meat from the pot and add the onions, carrots and celery. Cook the veggies until softs being sure to scrape the bottom of the pot (using your wooden spoon) lifting and brown bits left over from the browning of the meat.
Add the garlic and herbs mixing through, adding the meat and cooking until it becomes fragrant then pour in the wine and stir through. Allow the wine to simmer, reducing by half then add the tomato paste and mix through. Pour in the stock and season again with salt and freshly ground black pepper before placing in an oven preheated to 160C to slow begin stewing with the lid on.
The dish should cook for about 2 and a half hours or until the sauce has reduced, becoming thick and the meat is pull-part tender.
During this time prepare the mash and garnish. Add the potatoes to a pot of simmering salted water, cooking until easily mashed with a fork. Drain off the water and add the butter and cream which has been warmed in the microwave or on stove top until just warm. Begin mashing until a smooth potato puree is formed. Season with salt to taste.
For the garnish add the onions cut side down in a pan along with the butter and just enough water to cover the onions. Place over a medium heat and bring to a simmer cooking the onions as the water reduces. Once all the water has reduced the onions should be cooked through and the cut side should be a rich golden colour. Remove the onions and add the lardons, crisping them as they render out some of their fat. Once cooked through, golden and crisp remove the lardons and add the mushrooms, cooking them in the bacon fat. Cook the mushrooms until they’re perfectly caramelised and golden. Return the bacon and onions to the pan and season with salt and pepper before tossing through cooking for another few minutes.
Add a lavish amount of mash to a serving dish with the boeuf bourguignon, topped with the bacon and mushroom garnish and a sprinkling of parsley.
