Red Bordeaux and Chilean Cabernet Both Good with a Beef Daube

We tried Allegra McEvedy’s Daube of Beef recipe from Economy Gastronomy.  Cubed braising steak is cooked with shallots, bay leaves, lardons, thyme, garlic, red wine, beef stock and a tin of beef consommé.  Unusually for a daube the recipe did not call for marinating the meat beforehand.

We served the daube with mashed potato and curly kale.  Whilst we found the recipe pleasant, we didn’t detect as much depth of flavour as more traditional daubes we have cooked .

We thought a Bordeaux should be a good pairing with the dish and opened a bottle of Chateau Grand Bireau 2008, a medium to full bodied red from the Sunday Times Wine Club. We enjoyed the plum and blackcurrant flavours and smooth tannins of this Merlot-based blend.  A good match with the meal.IMG_0436

The next evening we finished the remainder of the daube, which had been thickened with cornflour and the flavours had also intensified a bit.

This time we chose to pair it with a bottle of Los Gansos Cabernet Sauvignon 2011 Cono Sur, a Chilean red from the Wine Society.

This wine delivered blackcurrants, plums, with some spiciness and smooth vanilla.  Another good match.

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