Perfect Pairings: Zeni, Cruino, 2008, Veneto Italy, 2378887

Italian Braised Beef

3 tablespoons olive oil, divided
2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes
2 cups chopped onions
3 garlic cloves, chopped
1 teaspoon oregano, chopped fine
1 teaspoon thyme, chopped fine
1 tablespoon freshly chopped basil
1/2 teaspoon cayenne pepper
1 1/2 cup dry red wine
1/2 cup prune juice
2 cups beef broth
1 14 1/2-ounce can diced tomatoes in juice
1 1/2 cups raisins

1. Heat 2 tablespoons oil in large pot over medium-high heat.

2. Sprinkle meat with salt and pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to bowl.

3. Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes. Add garlic, oregano, thyme, basil and cayenne pepper; stir 1 minute.

4. Add wine and prune juice; boil until reduced to glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with juice, and raisins; stir to blend.

5. Add beef and accumulated juices; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about 1 hour 15 minutes.

6. Season stew with salt and pepper.

* Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.







					Italian Braised Beef 3 tablespoons olive oil, divided 2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes 2 cups chopped onions 3 garlic cloves, chopped 1 teaspoon oregano, chopped fine 1 teaspoon thyme, chopped fine 1 tablespoon freshly chopped basil 1/2 teaspoon cayenne pepper 1 1/2 cup dry red wine 1/2 cup prune juice 2 cups beef broth 1 14 1/2-ounce can diced tomatoes in juice 1 1/2 cups raisins 1. Heat 2 tablespoons oil in large pot over medium-high heat. 2. Sprinkle meat with salt and pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to bowl. 3. Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes. Add garlic, oregano, thyme, basil and cayenne pepper; stir 1 minute. 4. Add wine and prune juice; boil until reduced to glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with juice, and raisins; stir to blend. 5. Add beef and accumulated juices; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about 1 hour 15 minutes. 6. Season stew with salt and pepper. * Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.



	Zeni • Cruino • 2008 • Veneto, Italy • 2378887 Grape: Corvina Grossa appearance - bright, clear color : dark purple aroma - moderate flavors (smell + taste) sweetness - dry acidity - round oak - tar, burnt wood, coffee fruit - prunes, black cherries, figs earth - chocolate, licorice, cinnamon body - full alcohol - 16% tannins - moderate serving notes - decant and allow to breathe for at least one hour before serving.				additional notes 1. Corvino is a grape variety grown in Italy. It is sometimes referred to as Corvina Veronese or Cruina. The grape is used in many of the regions blends such as Valpolicella, Bardolino and Amarone. 2. Because this wine is so fruity, you may have the impression that it is sweet. Many wine tasters often confuse fruitiness with sweetness. 3. This wine is made in the traditional Amarone style. The grapes are pick and placed into wooden crates. They are then left to dry, or raisinate before fermentation begins. This will intensify the flavors. 4. Due to this drying process, look for the flavors of dried fruit, like prunes, figs and raisins. 5. This wine is big! So when pairing, prepare a dish with a lot of flavor or the meal will be overwhelmed.