It's winter in South Africa and the perfect time for stews. Whether you are making a braai for a potjie or just want to cook on your stove top, stews offer a wonderful way to marry rich flavours over longer cooking times.
Watch the video above from Jamie Oliver's Youtube channel and Felicitas Pizarro will show you how to cook an Argentinian-style stew. Substitute the peaches at this time of the year with pineapples or simply leave them out.
Wines with a fuller body will do the wine pairing trick here. Cabernet Sauvignon, Shiraz/Syrah, Malbec and Bordeaux-style blends will do wonders. The best part is most stews or potjies require wine as an ingredient. It goes without saying that you should use the wine you intend to pair.
Stewing cuts of meat are often on the bone and soften over longer periods of cooking. At chef school they taught us that the working parts of animals, those being tougher as result, will have more flavour but require longer gentle cooking. These cuts, however, with enough time will fall off the bone!
Choose the neck, chuck, shin, bolo and brisket cuts for stewing. Have a look below. These cuts are full of flavour!
Remember to choose grass-fed beef. Grass-fed beef contains about twice as much Conjugated Linoleic Acid as grain-fed beef. This fatty acid is associated with reduced body fat and some other beneficial effects for humans. Grass-fed beef also has 5 times the amount of Omega-3 Fatty Acids. The bottom line is that these animals live a happier life and this translates into flavour and health benefits for us humans too..
Try the stew shown above with the following wines: