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3 recipes with malbec

It is the varietal par excellence in Mendoza. However, malbec is not only taken, but also used as a fundamental ingredient for cooking.

Mendoza is a land of wines, and as such, we have taken care of using this drink in all its forms and functions. Some just take it. Others make it. Others are connoisseurs, and recommend. But  there are many people who, in addition to having a good glass of wine, use it as an essential ingredient in their meals . And, above all, they do it with malbec. Specialists consider this to be an ideal varietal for cooking red meats and other delicacies. Here are three recipes to prepare with a good malbec wine.

True, they are somewhat gourmet, so some ingredients are harder to get, and somewhat more expensive, but not impossible.

 With plums, sweet potatoes and malbec 

Specialists note that the most important feature of  malbec is that it is a balanced wine. They are usually round wines, with volume in the mouth, sweet tannins and long harmonic finish, they describe winemakers and tasters, adorning their speech with colorful words and metaphors . In this case, it is important to use a young malbec, from early harvests and fresh fruit, such as those of  Gualtallary, at the foot of the  Andes mountain range, with a more mineral profile. They are used for sweet and sour reductions in summer, with carozo fruit or with tomatoes, Because that freshness accompanies very well white or red meats.

To make the imply, it is necessary to brown well,  with 3 tablespoons of olive oil, two bowels (it can also be 800 g of vacuum) in a double-bottom pot. Add fresh plums without carozo or dried, half a cup of broth, half a glass of malbec, salt, black pepper, four medium sweet potatoes and four medium onions in quarters, and two cloves of garlic.   Cover, let cook on very low heat 45 minutes (check that the pot never runs out of liquid). Turn off and leave covered half an hour more. Cut the pot and sweet potatoes and serve with the cooking sauce.

 Osobuco to malbec with couscous 

Seal the osobuco  slices   from both sides in olive  . Book. In the same pot, add the onion, bell, carrot and garlic filleted. Salt and transparent. Add back the ossobuco slices, mushrooms previously hydrated in water (water also), laurel, tomato in quarters (without skin or seeds).

Add the wine until it covers and reduce for an hour on low heat since it breaks the boil. For couscous, in hot pot with broth, add couscous, butter and stir well.  Turn off the heat, cover and stand for 10 minutes. Serve the couscous with the merken above and above this, the ossobuco with the reduction.  

 Braised lamb with rice caldoso 

Season  a lamb leg with garlic, rosemary, paprika, sweet chili peppers, salt, olive oil and black pepper.   Marinate in a bag for three or four hours. Place in a deep baking dish on a bed of onions leeks and carrots.

 Cover with 50% broth and 50% wine (malbec or cabernet franc.). Bring to a soft oven covered with foil for 4 or 5 hours, the meat should be soft, tender and the liquid reduced by half. Book.  

Wash in cold water 4 wells of long-grain white rice to remove a little starch. In a separate saucepan, brown a garlic and a chopped onion, add rice, seal it well until the grains are crystalline, add salt and cover with lamb cooking juice one centimeter above the rice line, when it breaks boil lower heat to a minimum, cover and let cook 6 minutes.

Rice will be found al dente and the liquid was completely absorbed. Add a cup of the cooking juice of the lamb, adjust salt and pepper, serve with a piece of lamb meat and a glass of the same used wine.

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