Beef & Dumpling Stew with a Spanish Proprietary Blend

Soup can be a tricky dish to pair with. The main reason being texture; both are liquids. When it comes down to it most soups will pair beautifully with wine, but I like to make a soup with some added texture, something more like a stew. That added texture really enhances the food and wine experience.

That being said, this particular soup works well with a smooth, slightly spicy red wine; L’Encastell Marge 2009. The blend of Grenache, Merlot, Syrah and Cabernet Sauvignon make for a very balanced, structured wine. Plus, it works great in the recipe for some added flavor!

1 ½ lbs beef brisket, fat trimmed
2 tablespoons extra virgin olive oil
2 cups red wine, L’Encastell Marge
3 cloves garlic, smashed and peeled
2 dried bay leaves
2 small shallots, diced
2 teaspoons red pepper flakes
1 quart beef stock
1 cup cake flour
2 teaspoons baking powder
1/2-teaspoon of salt.
1 egg, beaten
2 tablespoons milk
2 tablespoons seltzer water
2 tablespoons scallions, diced
Salt & freshly ground black pepper, to taste
Special Equipment: Slow cooker

  1. Generously season brisket with salt and pepper.  Preheat a large skillet with 1 tablespoon olive oil over medium-high heat, add brisket.  Sear on both sides, 3-4 minutes per side until a deep brown crust forms. Add to slow cooker with garlic cloves and bay leaves. Cover meat with red wine. Cook on high for 4-5 hours, on low 8 hours.
  2. Remove brisket from slow cooker, set aside to rest. Reserve cooking liquid.
  3. In a large saucepan over medium heat, add remaining tablespoon of olive oil, shallots and red pepper flakes. Cook until shallots are soft, 3-4 minutes. Add reserved cooking liquid and beef stock.  Bring to a boil, then reduce to a simmer.  Shred reserved brisket with two forks or with your fingers, adding the meat to the pot as you go. Continue to simmer soup, covered, over low heat for 20 minutes.  Adjust seasoning.
  4. While soup simmers, build dumplings.  Sift cake flour, baking powder and salt into a large mixing bowl. Create a well in the middle and add egg, milk and seltzer water. Stir to combine. If more liquid it needed, add more milk, 1 tablespoon at a time. DO NOT overmix.
  5. Wet your hands so the dumpling batter is easy to maneuver. Create small dumplings, no more than a tablespoon in size. When add dumplings are made, add to soup. Cover and continue to simmer over medium-low heat, 7-10 minutes, until cooked through.
  6. Serve in large, deep bowls and top with scallions. Enjoy!

Posted on April 18, 2012, in Wine. Bookmark the permalink. Leave a comment.

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