Winter wants warmth – steaming, satisfyingly flavour-rich foods to ward off the chill. And wines of substance and stature to match.
Nederburg’s Cabernet Sauvignon as well as its Cabernet-based and other equally delicious red blends, all share a hallmark fresh and juicy liveliness backed by ample, mouth-filling flavours. Brimming with notes of sun-ripened berry and dark fruit, they radiate an invitingly rich and velvety plushness. And because they are exuberant, vibrant and well-toned, they can stand up to and welcome hearty, generous dishes.
Try this traditional Mzanzi food favourites, remixed and revitalised for a whole new perspective, and serve with a wow-factor wine to bring out its best. This is local is lekker, loud and proud.
Recipe: Spicy tshotlho on pasta ribbons with Nederburg Double Barrel Reserve
Nice ‘n slow, this melt-in-the-mouth brisket of beef dish needs time and lots of it. That’s the way for its rich tomato and spicy goodness to meld into the fibre of the meat. When done, its umami velvety softness will be ready to crown a pillowy bed of pasta.
Affirm its hearty goodness with a wine that also takes its time to reach its best: Nederburg Double Barrel Reserve. A Bordeaux-style Cabernet Sauvignon-based blend, what sets it apart is a double-barrel treatment. Every wine going into the composition is made separately and left to age in French oak. In time, these individual components are brought together to achieve a fragrant fusion of plump, juicy black and blue berry flavours with a lovely savoury depth. Then it goes back into wood a second time to polish and round it out.
- SPICE MIX
- 1 Tbsp paprika
- 1 Tbsp mustard powder
- 1 tsp smoked paprika
- 1 tsp ground allspice
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp salt
- freshly ground black pepper, to taste
- 1.5 kg beef brisket
- 3 Tbsp oil
- 6 cloves garlic, finely chopped
- 1 onion, finely chopped
- thyme sprigs
- 1 cup Nederburg Double Barrel Reserve
- 2/3 cup orange juice
- 410g can chopped tomatoes
- 70g tomato paste
- 2-4 cups of beef stock
- salt and freshly ground black pepper, to taste
- 500g tagliatelle or pappardelle
- Parmesan cheese, for serving
Preheat the oven to 170°C. Mix all the spices and coat the beef brisket in the spice mix. Heat the oil in a large pot that is ovenproof, and sear the brisket until golden all around.
Remove the brisket from the heat, add another glug of oil, and then add the finely chopped onion. Cook the onion for 8-10 minutes. Add the garlic and cook for another minute. Return the meat back to the ovenproof pot and add the wine, orange juice, canned tomatoes, and enough beef stock to cover the meat.
Cook the beef covered for about 4 hours in the oven at 170°C, or until the meat falls apart when you pull at it with a fork and a knife. If the sauce is still quite watery – remove the lid, pop the pot onto the stove and leave to simmer over low to medium heat until the sauce thickens. Shred the brisket with two forks and fold through the sauce.
Cook the pasta ribbons according to the packaged instructions until al dente. Toss the pasta with the spicy tshotlho, and serve steaming hot with fresh parmesan, and a scattering of basil. And don’t forget the wine! Nederburg Double Barrel Reserve is the ideal match.