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Oxtail Stew (Rabo de Toro)

3-3 1/2 pounds oxtail, cut into 2-inch pieces 4 bay leaves
oil for frying Salt to taste
2 large onions, finely chopped 1 scant Cup red wine
3 garlic cloves, minced 1 scant Cup water
3 carrots, cut in thick slices 1 Tbl. unsweetened chocolate powder
1 green pepper, chopped  

Cover bottom of large casserole with oil and heat. Brown pieces about 15 minutes. Add onion, garlic, carrots, green pepper, bay leaves, salt, red wine and water. Heat to boiling; reduce heat. Skim off foam. Cover and simmer 3 hours. Remove meat to warm platter. Discard bay leaves. Skim fat from broth. Purée broth in blender until smooth. Pour into saucepan. Stir in chocolate powder and heat through. Check seasonings. Pour over oxtail pieces and serve immediately. For additional sauce, add more red wine or beef broth and chocolate powder. Serves 4-6. Serve with a hearty Spanish red, a good Cotes du Rhone or a medium red Zinfandel.

Grilled Ribeye Steak with Chianti Sauce

4 boneless ribeye steaks 1/2 Cup beef stock
2 Tblsp peanut oil 1 Tbl. balsamic vinegar
salt and pepper 1 Tbl. chopped shallots
1 Cup Chianti 1 tsp. Italian parsley, chopped

Brush steaks with oil and season with salt and pepper. Place wine in a saucepan over high heat. Simmer until reduced by half. Add the beef stock, balsamic vinegar and shallot. Reduce again by half. Add the parsley. Keep warm. Prepare a fire in your barbecue. When ready, grill the steaks to desired doneness, but don’t overcook. Serve with the Chianti sauce. Serves 4. Serve with a good Chianti Classico such as Pieve di Spaltenna or a Chianti Riserva such as that by Campobello.

Skewered Sirloin Over Long Grain Rice

1 1/2 lb. top sirloin, cut into 12 cubes 3 Tbl. salad oil
2 Tbl. grated ginger 12 shiitake or button mushroom caps
2 Tbl. minced garlic 2 red bell peppers
1 C reduced salt soy sauce 2 medium zucchini
1 Tbl. frozen orange juice concentrate 8 green onions
1 Tbl. minced fresh cilantro 2 C cooked long grain rice
1 Tbl. sesame oil 4 long metal skewers

Marinate the meat over night in first 6 ingredients. Remove stems from mushrooms. Cut and clean peppers. Then cut each into 6 pieces. Cut each zucchini into 6 equal rounds. Thread 3 pieces of meat and 3 pieces of each vegetable on each skewer, alternating. Brush with salad oil, salt and pepper. Heat grill to medium and grill the skewers for 7-10 minutes, turning once. Brush green onions with oil, salt and pepper and grill until tender, approx. 3 min. Place each skewer on a bed of rice and crisscross two grilled onions on top. Serves 4. Serve with a good Rhone, a medium-full Australian Shiraz or a good California Zinfandel.

Daube de Boeuf Provençale

2 1/2 lb. stewing beef, cut in 1 1/2” chunks 2 Tbl. extra virgin olive oil
2 medium onions, coarsely chopped 3 C red wine (preferably Provençal)
2 garlic cloves, crushed 1 bunch fresh thyme
1 carrot, peeled and cut into 1/2” rounds 3 imported bay leaves
1 carrot, peeled and cut into 1/2” rounds 1 strip orange zest (2”), chopped
salt and freshly ground black pepper  

Two days before serving the stew, combine all of the ingredients, except the orange zest, in a large enameled casserole. Cover and refrigerate. The next day, bring the mixture to a simmer over low heat. Simmer gently until the meat is very tender, 3-4 hours. Allow the stew to cool. Refrigerate, until fat rises and can be scraped off with a small spoon (about 12 hours). At serving time, scrape off any additional fat. Reheat 15 minutes, or until meat is heated through. Adjust seasonings. Remove bay leaves and thyme. Stir in orange zest. Serve over rice or pasta of your choice. Serves 8. This would be perfect with a hearty red from Provence or a good Cabernet, a Rhone, or a good Bordeaux.

Marinated Flank Steak

1 pound of flank steak, trimmed   Vegetables:
Marinade:      3 Tbl. peanut oil
   4 Tbl. olive or peanut oil      20 snow pea pods
   4 Tbl. soy sauce      1 carrot cut thinly on a bias
   4 Tbl. molasses      1/2 red onion, julienned
   2 Tbl. Worcestershire      1/2 red pepper, julienned
   2 Tbl. honey      8 mushrooms, sliced
   1 onion, coarsely chopped      1/2 Cup bean sprouts
   4 Cloves garlic      2 tsp. sesame oil
   2 fresh jalapeño peppers, chopped      salt and freshly ground pepper
   2 bunches fresh cilantro, chopped  

Process all the marinade ingredients in a food processor until smooth. Reserve 1/4 C of marinade. Pour remainder over the flank steak in a large pan. Marinate, refrigerated and covered at least 10 hours. Turn occasionally.

Prepare a hot grill. Grill the steak to the desired degree of doneness. Remove from fire and let rest. Heat the peanut oil in a wok or large sauté pan over high heat. Add the vegetables and cook, stirring briskly, until tender. Add the sesame oil, salt and pepper. Keep warm. To serve, slice the flank steak thinly on a bias and arrange on a platter or plates with the vegetables. Spoon reserved marinade onto the meat and serve immediately. A bowl of basmati or jasmine rice is an excellent accompaniment. Serves 4. Serve with a big juicy Cabernet, Zinfandel, Merlot, Bordeaux or Rhone.

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