Serves: 4
Skill level: Easy
The richness and intense berry aroma of Queen Adelaide Cabernet Sauvignon just begs to be partnered with a comforting slow braise. This decadent and mildly spiced beef dish paired with zingy coriander chimichurri, velvety mashed potato and a glass of Queen Adelaide Cabernet Sauvignon will make you dream about winter all year round.
Serve the Argentinian Braised Beef with mashed potatoes and Coriander Chimichurri.
*** Tip: I buy my chuck steak from my butcher in large pieces (about 500gms each). I like to cook them whole and gently separate with a fork once cooked.
You could also try this recipe with beef cheeks, brisket or ribs. Just adjust the cooking time accordingly as these cuts will take longer than chuck steak to break down and become tender.