J. Lohr Estates Los Osos Merlot

J. Lohr Estates Los Osos Merlot-Braised Beef Brisket

recipe Courtesy of Chef Andy Husbands, Chef/Owner of Tremont 647 and Sister Sorel, Boston, Massachussetts

Serves 4 to 6 as an entrée

  • 4 to 6 lbs beef brisket               
  • 2 Tbsp canola oil
  • Salt and freshly ground black pepper, to taste       
  • 4 cloves garlic, peeled and minced
  • 4 stalks celery, cut into 1-inch pieces       
  • 2 large carrots, peeled and cut into large chunks
  • 1 large yellow onion, peeled and cut into large chunks   
  • 1 bottle J. Lohr Estates Los Osos Merlot
  • 1 to 2 dried ancho chilies, stemmed, seeded, and chopped   
  • 2 tsp chopped fresh thyme leaves
  • 1 bay leaf, crumbled               
  • 3 Tbsp butter
  • 3 Tbsp all-purpose flour               
  • 2 cups cooked navy beans, strained

Preheat oven to 500°F. Pat the brisket dry, and arrange fat-side up in a large, heavy, deep roasting pan, referably one with a lid. Rub the brisket with the oil, and season liberally with salt and pepper. Roast, uncovered, until well browned, 20 to 30 minutes. Remove pan from oven, and reduce oven temperature to 350°F. Using large forks or turkey lifters, transfer the brisket to a large platter. Place the roasting pan on a stovetop over 2 burners, and turn heat to medium-high. Add the garlic to the drippings in the pan and cook for about 30 seconds, using a spoon or spatula to scrape up any juices and bits stuck to the bottom of the pan. Add the celery, carrots, and onion; cook, stirring, until the onions soften, about 5 minutes. Add 1 cup of the J. Lohr Estates Los Osos Merlot to the pan, along with the chilies, thyme, and bay leaf, scraping the bottom of the pan well. Remove pan from heat.

Carefully arrange the brisket on top of the vegetables, and pour the remaining J. Lohr Estates Los Osos Merlot around the meat. Add additional water as necessary so that the liquid reaches 2/3 up the sides of the meat. Tightly cover with foil, pressing the foil down the sides of the pan and pressing directly on top of the meat; then cover with a lid. Braise in the oven for 90 minutes. (If the pan does not have a lid, use 3 layers of heavy-duty foil.)
 

Collard Greens with Roasted Corn and Applewood Smoked Bacon

Courtesy of Chef Andy Brooks, Chef at Brooks Restaurant, Ventura, California

  • 4 bunches collard greens, blanched, rough chopped   
  • 2 ears yellow corn, roasted, removed from cob
  • 1 large red bell pepper, small diced           
  • 1/2 cup Applewood smoked bacon, finely diced
  • 1 Tbsp unsalted butter               
  • salt and fresh ground black pepper to taste

In a large skillet or sauté pan, render the bacon in the butter on medium heat until crispy. Add the corn and red bell pepper to the pan, and continue cooking until the pepper is tender. Finally add the collard greens to the pan and stir together, mixing thoroughly. When collard greens are hot, season with salt and pepper.

Guajillo Blackberry Sauce

courtesy of Chef Andy Brooks, Chef at Brooks Restaurant, Ventura, California

  • 1/4 lb dried Guajillo peppers, soaked in warm water
  • 1 red onion, medium diced
  • 1/2 lb fresh tomato, chopped
  • 4 cloves garlic, sliced
  • 4 cups veal stock
  • 1 ½ cups J. Lohr Estates Los Osos Merlot
  • 1/4 cup black raspberry purée 1 tsp salt
  • 1 Tbsp butter

In saucepot, caramelize peppers, red onion, tomato, and garlic. Deglaze pan with J. Lohr Estates Los Osos Merlot. Add veal stock and blackberry purée, and reduce. Season with salt and pepper. Mount with butter and pass through a fine strainer.

Toasted Cumin Seed Crusted Tuna

Courtesy of Chef Andy Brooks, Chef at Brooks Restaurant, Ventura, California

Serves 4

  • 4 Tbsp toasted cumin seeds           
  • 4  6 oz  pieces Ahi tuna
  • 2 tsp salt                   
  • 2 tsp black pepper
  • 1 Tbsp olive oil

In a small sauté pan, toast cumin seeds until golden brown, let cool and grind. Add salt and pepper to the crushed cumin seeds. Coat the tuna in the spice mixture. Heat olive oil on medium-high heat and sear the tuna to rare. Serve on top of collard greens and drizzle with sauce.

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