Short Ribs stew with sweet potatoes puree
Max Reserva Cabernet Sauvignon

  • 13 Ingredients
  • Preparation in 4 steps
  • Serves 4

Ingredients

  • 1 Kilo short ribs

  • 1 Carrot

  • 1 Onion

  • 1⁄2 Red bell pepper fresh oregano

  • 200 cc red wine

  • 1 Liter beef broth

  • Fresh oregano

  • 1 Kilo Sweet potatoes

  • 2 Teaspoons cinnamon

  • 1 Pinch nutmeg

  • 1 Teaspoon fresh ginger, grated

  • 1 Tablespoon butter

  • Salt and pepper

Preparation

1

Cut the meat into 4 pieces and cook in a casserole until golden brown. Add the thin sliced onions, diced red bell pepper, shredded carrot, oregano, salt and pepper. Stop the cooking process by pour- ing the wine; add the broth and cook for 2 hrs. over medium heat.

2

Cut the squash in cubes and place them on a baking sheet. Season with olive oil, cinnamon, ginger, nutmeg, salt and pepper. Roast in the oven until squash is very tender. Then, process until smooth and transfer to a pot. Add the butter.

3

Once the meat is ready, strain the cooking juices and simmer until it thickens.

4

Serve the meat on top of the sweet potatoes puree  and add the gravy resulting from the meat juices.

Food Pairing

This Max Reserva Cabernet Sauvignon has a good sense of body and structure so it´s perfect to pair with a meat of such pronounced flavors as short ribs. Its characteristics of black pepper combines very well in palate with the spiced mashed Camote squash. The wine leaves a juicy aftertaste that invites you to keep enjoying this ideal winter day dish.

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