RSA news: Wine not Just for Drinking

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Recipes that use wine are popular in some cultures such as French cooking. Here we look at some interesting and delicious recipes that are made with wine.

Chefs suggest never using cheap wine to cook with, as a general rule if it’s not good enough to drink it not good enough to add to your food. So if you have some leftover wine from last night’s dinner, here are some recipes that you could try.

Cabernet-braised Short Ribs from MirassouWinery :

Prep time: 20 minutes.

Cook time: 3 hours.

  • 3 to 4 pounds bone-in beef short ribs (4 large short ribs)
  • Sea salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 1 pound small parsnips, peeled and cut into chunks
  • 4 medium carrots, peeled and cut into chunks
  • 1 medium onion, peeled and cubed
  • 1 garlic bulb, peeled and sectioned
  • 1 tablespoon flour
  • 1 (750 ml.) bottle Mirassou California Cabernet Sauvignon
  • 1 (14 1/2 -oz.) can reduced sodium beef broth
  • 1 tablespoon Dijon mustard
  • 2 tablespoon chopped fresh thyme

Season short ribs with salt and pepper. Working in batches in a large pot, cook in oil on medium-high heat until well browned. Remove from pot and set aside. Add parsnips, carrots, onion and garlic; cook over medium heat, stirring frequently, for 10 minutes. Stir in flour and cook for 1 minute more. Add wine, broth and Dijon to pot, scraping up any browned bits on the bottom of the pot with a wooden spoon. Return short ribs to the pot. Bring to a boil; reduce heat and simmer over low heat, covered but with the lid cracked, for 2 hours. Remove cover and simmer over medium-high heat for 30 minutes. Season to taste with thyme, salt and pepper. Serve over soft polenta or mashed potatoes.

Makes 4 servings.



Serving with the same wine used to cook the dish to drink with it will echo the tastes in the food.

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If you’ve got some time, why not try the oh-so-elegant and traditional Beef Bourguignon. It’s perfect for using up that left over wine.


  • 3 cups Burgundy wine
  • 2 tablespoons brandy
  • 2 onions, thinly sliced
  • 2 carrots, chopped
  • 1 sprig fresh parsley
  • 1 bay leaf
  • 1 clove garlic, crushed
  • 10 whole black peppercorns
  • 1 teaspoon salt
  • 2 pounds cubed beef chuck roast
  • 4 tablespoons olive oil, divided
  • 1/4 pound bacon, cubed
  • 2 onions, chopped
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 2 cloves garlic, crushed
  • 1 (10.5 ounce) can beef broth
  • salt and pepper to taste
  • 4 tablespoons butter
  • 1 pound fresh mushrooms, sliced


For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.

Preheat oven to 300

For Bourguignon:

  • Strain the meat from the vegetables and marinade; reserve marinade.
  • Dry meat with paper towels.
  • Heat 2 tablespoons of the oil in a large skillet over medium high heat.
  • Add the meat and saute for 10 minutes, or until browned on all sides.
  • Transfer meat to a separate medium bowl with a slotted spoon and set aside.
  • In the same skillet, add the bacon and saute until lightly browned.
  • Transfer the bacon to the bowl with the meat.
  • Drain the skillet and return it to the heat.
  • Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits.
  • Return this liquid to the reserved marinade.
  • Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you’ve chopped, and saute for 5 minutes, or until tender.
  • Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat.
  • Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
  • Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps.
  • Add this to the meat and vegetable mixture. Place entire mixture into a 9×13 baking dish.
  • Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
  • About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.

Although lengthy, this recipe is so worth it and the wine, although used to marinate the meat does not come off as overpowering in the dish but adds another subtle layer of flavour. And why not end off your dinner with your favourite dessert wine or an alcoholic coffee, the perfect way to enjoy alcohol responsibly.


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