Tag Archives: Castelão

Casal Da Coelheira Terraços Do Tejo Red

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Azores_Beef_Stew_with_PotatoesMOLHA DE CARNE (Azores Beef Stew with Potatoes)

INGREDIENTS:

  • 3.5 lbs sirloin tip roast cut into large pieces (about double or triple the size of regular stewing meat)
  • 1 cup white wine
  • 1 cup beer
  • 1 small can of tomato paste (5.5 fl oz)
  • 2 tsp salt
  • 2 tsp paprika
  • 1 tsp ground allspice
  • 3 bay leaves
  • 1 cinnamon stick
  • 4 cloves garlic minced
  • 1 medium onion diced
  • 1 cup water
  • 6 white potatoes chopped into large pieces

DIRECTIONS:

  1. Cut the beef into large chunks.
  2. In a large bowl add the white wine, beer, tomato paste, salt, paprika, allspice and whisk until well combined. Add the bay leaves and cinnamon stick.
  3. Add the meat to the bowl and mix well to cover all the meat pieces. Cover the bowl with a plastic wrap or put place the entire contents into a ziplock. Store in the fridge for at least two hours or even over night.
  4. Place a large pot on the stove and add the meat contents to the pot. Add the onions and garlic and bring to a slow boil for 30 minutes covered.
  5. Remove the lid, add the water and cover again. Simmer for 2 hours.
  6. Uncover, add the potatoes, mix well, cover and continue to simmer for 30 minutes.

© Recipe courtesy of Nelson Cardoso of Photos & Food.

OCTOBER WINE CLUB:

Bold wine Style logoCasal da Coelheira_Terraços do TejoCasal da Coelheira
Terraços do Tejo Red
Tejo, Portugal

BOLD WINE STYLE

Deep red in color, this wine has a lively aroma with ripe fruit. On the palate, despite its youthfulness, the tannins are presented but well rounded and accompanied by a good structure. It makes for a very tasty wine, easy for daily consumption but with lots of personality.

Varietal: Aragonês, Syrah, Castelão
Region: Tejo, Portugal
Analysis: 13.6% alcohol / volume
Total Acidity: 6.10 g/L
pH: 3.64
Total Sugar: 0.9 g/L
Soil Type: Sandy
European Vegetarian Union: Vegan
Serving Temperature: 60ºF-64ºF
Pairing: Pasta and white or red meat
Longevity: Drink now or keep it until the end of 2025
Winemaker: Nuno Falcão Rodrigues

WINEMAKING NOTES:
Destemming, maceration and fermentation with temperature control, malolactic fermentation and filtration.

ABOUT THE WINERY:
Located at parallel 39 North, Casal da Coelheira Estate has been benefiting from the Mediterranean climate for over three generations. For years, they have been committed to producing the best and most innovative wines within the Tagus River wine region. While the winery has seen many upgrades to their production and winemaking technology over the years, the facade at Tramagal remains the same – showcasing a traditional Portuguese facility with timeless architecture and impressive white and yellow walls. Learn more about the winery here.

© Photo by Casal da Coelheira
© Photo by Casal da Coelheira
© Photo by Casal da Coelheira

Photos and information © Casal da Coelheira – All Rights Reserved.

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Costa Lusa IG Lisboa Red Wine

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Shepherd's-Pie-With-Ground-Beef-Potato-And-Cheese-On-WoodenShepherd’s Pie

INGREDIENTS:

  • For the Potatoes:
    • 1 ½ pounds russet potatoes
    • ¼ cup half-and-half
    • 2 ounces unsalted butter
    • ¾ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
    • 1 egg yolk
  • For the Meat Filling:
    • 2 tablespoons canola oil
    • 1 cup chopped onion
    • 2 carrots, peeled and diced small
    • 2 cloves garlic, minced
    • 1 ½ pounds ground lamb
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
    • 2 tablespoons all-purpose flour
    • 2 teaspoons tomato paste
    • 1 cup chicken broth
    • 1 teaspoon Worcestershire sauce
    • 2 teaspoons freshly chopped rosemary leaves
    • 1 teaspoon freshly chopped thyme leaves
    • ½ cup fresh or frozen corn kernels
    • ½ cup fresh or frozen English peas

DIRECTIONS:

  1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
  2. Preheat the oven to 400 degrees F.
  3. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch sauté pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and sauté just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  4. Add the corn and peas to the lamb mixture and spread evenly into an 11 x 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.

© Recipe courtesy of Alton Brown from Food Network.

APRIL WINE CLUB:

Bold wine Style logoCosta Lusa Lisboa_Red_wineCosta Lusa
Lisboa Red Wine IG
Lisboa, Portugal

BOLD WINE STYLE

Ruby red in color with red fruit aromas, the IG Lisboa red wine has a rounded palate with ripe tannins and an elegant finish.

Varietal: Touriga Nacional, Aragonez and Castelão
Analysis: 13% alcohol / volume
Region: Lisboa, Portugal
Total Acidity: 5.5 +/-1
pH: 3.5 +/-0.5
Fermentation: Fermented in small, stainless steel vats
Serving Temperature: 60.8ºF-64.4ºF
Winemaker: Carlos Eduardo

REGION:
The Geographical Indication (IG) Lisbon is one of the most important Portuguese wine regions, in terms of vineyard area and wine production. Formed by gentle hills, of low relief, IG Lisboa extends from the capital of Portugal to the north, along the coast. The multifaceted region encompasses several denominations of origin, ancient and modern, with distinct characteristics. The climate is temperate, influenced by the Atlantic ocean, with relatively mild summers, and warmer and drier in the areas protected by Montejunto mountain.

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