041online

041WINE columnist Lelethu Zondani had the opportunity of working with Nederburg to celebrate 50 years of their Baronne Cabernet Sauvignon/ Shiraz blend and in doing so incorporated this beautiful vintage in cooking a delicious South African meal.

WELCOME to a world where the simple act of uncorking a bottle of wine becomes the gateway to a universe of rich and tantalizing flavours. Cooking with wine isn’t just a technique; it’s an art, a science, and a passport to gourmet experiences. In this blog post, we embark on a gastronomic adventure to explore the exquisite fusion of wine and cuisine, discovering how a splash of this timeless elixir can transform ordinary dishes into culinary masterpieces. So pour yourself a glass and let’s uncork the potential of cooking with wine. 

The perennially popular Cabernet Sauvignon/Shiraz blend, launched in 1973, remains a great Mzansi favourite. Based on annual domestic volumes sold, the equivalent of a bottle of Baronne is opened somewhere in the country every 15 seconds.

Chef Nti, or to call her by her full name, Nthabiseng Ramaboa, has been inspired by the wine’s succulent, smooth spiciness, and mouth-filling palate to develop a suite of new-generation, street-style dishes. For Nederburg she has developed a selection of Baronne-friendly dishes that, like the wine itself, blend heritage and modernity with delicious results.

RECIPE: RED WINE BRAISED SHORT RIBS

Served on a bed of lerotse maize rice risotto   

Paired with Nederburg Baronne 2022

INGREDIENTS:

Red wine braised beef short ribs

2kg bone-in, beef short ribs 

2 tbsp salt 

3 tbsp black pepper 

2 tbsp vegetable oil 

1 medium-sized onion, finely chopped 

3 celery sticks, finely chopped 

2 medium-sized carrots, finely chopped 

4 garlic cloves, thinly sliced 

2 tbsp tomato paste 

2 cups Nederburg Baronne 2022 

2 bay leaves 

2 sprigs fresh thyme 

2 cups beef stock 

Finely chopped flatleaf parsley, for serving 

Lerotse risotto  

1 cup lerotse purée (or pumpkin purée as substitute)  

2 tbsp olive oil  

2 tbsp butter, about 30g  

½ onion, finely diced 

1 celery stick, very finely diced 

400g maize rice, cooked (but undercooked by 10 minutes)  

120ml Nederburg white wine, such as Heritage Heroes The Anchor Man Chenin Blanc 2021

500ml chicken stock, hot 

50g Parmesan cheese, finely grated 

3 tbsp crème fraîche 

Micro cress to serve  

2 tbsp white sugar

1 lemon, zested and juiced  

METHOD:

Red wine braised beef short ribs

Preheat the oven to 180°C with a rack in the center position. Generously season the short ribs with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Once the oil just begins to smoke, working in batches, add the short ribs and cook until browned, 2 to 3 minutes per side. Transfer the ribs to a plate. Remove all but 2 tbsp fat from the pot. Reduce the heat to medium. Add the onion, celery and carrots, cook, stirring constantly, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute. Add the tomato paste, stirring to combine. Pour in the wine to deglaze and stir to incorporate. Bring to a simmer over medium heat and allow the liquid to reduce by about 15 minutes. Return the ribs to the pan along with any collected juices. Add the bay leaves, thyme and beef stock.  Increase the heat to high and bring to a boil, cover the pot and transfer it to the oven. Cook until the ribs are tender and falling off the bone, about 2 hours. Discard the bay leaves and thyme stems. Using tongs, transfer the meat to a serving platter and tent with foil to keep warm. 

Lerotse risotto

Heat oil and butter in a round casserole and add onion and celery with a little salt. Fry for 5 minutes until translucent. Add the maize rice and stir well, ensuring every grain is coated in oil. Fry to toast and cook the maize rice for another 3 minutes. Pour in the wine and let it bubble until it’s almost all evaporated. Add the stock a ladleful at a time, stirring constantly. Taking care to keep the risotto dry. Adding more stock only once the last ladleful has been absorbed. Once the rice is almost cooked, stir through the pureé, and cook for a further 5 minutes, stirring regularly. Once the rice and vegetables are cooked, stir through the Parmesan, crème fraîche, lemon zest and juice, and season to taste. 

To serve

Serve the braised short ribs with the lerotserisotto, and garnish with flatleaf parsley. 

I’m so excited to see your own renditions and the way you freestyle this recipe to make it your own, make sure to tag us on your pictures and videos!

Cheers !