Nederburg Luxury Recipe

The rich flavours of a slow-cooked ragù over feather-light handmade pasta and a glass of Heritage Heroes The Brew Master 2010 Bordeaux-style blend by Nederburg are a match made in heaven. Time is a luxury for most, but taking a few hours out to use only the best ingredients and prepare a classic dish such as this from start to finish is what luxury is all about. Award-winning Nederburg winemaker Razvan Macici created the Heritage Heroes selection of wines as limited-edition offerings, honouring major figures in South African winemaking. Heritage Heroes The Brew Master is made from grapes harvested by hand. Its aromas of dark fruit and tobacco work wonderfully with a full-flavoured dish such as a slow-cooked Italian beef ragù with home-made pappardelle pasta and Parmesan. Full-bodied and with its ripe and silky tannins, the wine enhances the flavours of the food, resulting in a sumptuous meal that’s sure to impress guests. Slow Cooked Italian Beef Ragù With Homemade Pappardelle Pasta and a Generous Sprinkle Of Parmesan Ingredients:

  • 4 carrots, peeled
  • 3 leeks, rinsed
  • 4 cloves garlic, crushed
  • 30 – 45 ml olive oil
  • 3 sprigs fresh rosemary
  • 4 sprigs oregano
  • 30ml tomato paste
  • 3 cups passata or 1 x 400g canned plum tomatoes
  • 1kg brisket or silverside, cut into portions
  • 500g of cake flour
  • 5 free-range eggs
  • 45ml olive oil
  • Parmesan, to serve
Directions: Soften the chopped carrots, chopped leeks and crushed garlic in some olive oil. Add a couple of sprigs of rosemary, oregano, tomato paste and passata (or a of can plum tomatoes), and bring to a simmer for about 30 minutes. Add the brisket (or silverside) to a large roasting tray (or keep in a cast iron saucepan) and roast in a preheated oven at 120C⁰ for six to seven hours, or until tender and the meat shreds easily. Once the meat has shredded, leave to reduce and thicken for a further 30 minutes to an hour. Alternatively you could halve cooking time by using a pressure cooker. To make your pasta, lightly beat the eggs before pouring into a well of flour with some olive oil and a pinch of salt. Gently pull it all together with a fork to form a dough. Knead it well until smooth and elastic before letting it rest, covered, for one hour. Simply follow the instructions on the pasta machine's box to roll out. Hand cut into 2 – 3cm strands to make pappardelle. Once cut, boil in salted water for two to three minutes until al dente. Serve your beautiful, rich ragù tossed between strands of al dente, homemade pappardelle pasta and top with parmesan. Serves 6 – 8