Orzo (Flour, Egg, Water, Salt), Beef Chuck, Oregano, Fenugreek, Coriander, Paprika, Salt, Pepper, Plum Tomatoes, Bay Leaf, Onion, Garlic, Parmigiano-Regiano, Extra Virgin Olive Oil.
How We Got Here:
The orzo is par cooked, strained, and tossed in a greek extra virgin olive oil. The beef chuck roll is cleaned of any fat, air dried, and cut into 1 inch cubes. We season each cube with greek oregano, fenugreek, coriander, paprika, salt and pepper. We sear each piece of beef in a cast iron pan to achieve a nice golden texture. Next we deglaze with red wine, this removes the “fond” or bits of beef remaining in the pan. In a separate pan we sweat onions and garlic. To this we add plum tomatoes and bay leaf. We pour this over the beef and braise for 3 hours. All the remaining ingredients are carefully prepped and packaged ready for you, the @home chef, to finish the dish. Enjoy!
Sommelier Doug Smith’s
Tasting Notes/Recommended Wine Pairings
Wine Recommendation: 2013 Kir Yianni Ramnista Xynomavro Yianakohori; PLCB $22
Xynomavro is the second largest red grape planting in Greece and, as recent as 2013, it was only planted in Greece. However, recently it can be found worldwide. The varietal is often compared to Italy’s Nebbiolo and Barolo wines. This particular wine features plum and black cherry on the nose with olive, plum and herbs on the palate. The varietal is a bit more sophisticated and has more depth of flavor than the Agiorgitiko grape, which we pour for the next dish. That sophistication which features those plum and herbal notes is ideal (and needed) to best enjoy with the Beef and Orzo offering as there is plenty of spice in the dish, including paprika, oregano, coriander, bay leaf and garlic. This would be the perfect combination to enjoy when you want that hearty meal.