FLANK STEAK MARINADE

6


1/4 c. red wine

1/4 c. soy sauce

1/4 c. fresh lime juice

¼ c. Blueberry or blackberry jelly

2 T. fresh garlic, minced

1/2 t. 5 spice seasoning

1/2 t. coriander

1/2 t. allspice

1/2 t. fresh black pepper

1/2 t. salt


2- 2 1/2 lbs. flank steak


Mix all marinade ingredients together.  Rub into flank steak and let sit 4-24 hours.  Grill 4-6 minutes per side for medium rare and cut across grain and serve with BENNETT LANE MAXIMUS.


BEEF STEW WITH RED WINE AND CHERRIES

6

 

4 T. olive oil

3 ½-4 lbs. boneless beef chuck, trimmed and cut into 1-inch pieces

4 c. chopped yellow onions (2 large)

4 cloves garlic, minced

1 c. Bennett Lane Cabernet Sauvignon (or good quality dry red wine)

1 14.5 oz. can diced tomatoes with liquid

¼ c. hoisin sauce

1 t. dried thyme

2 bay leaves

 

3 c. carrots (about 4 large), peeled and cut into ½ inch thick circles

3 c. red potatoes, washed and cut into 1 inch dice

½ c. dried cherries, Bing if available

 

2 T. fresh parsley, chopped

 

Heat 2 T. of oil in a large heavy pot over high heat.  Season meat with salt and pepper.  In batches, add meat to pot in a single layer and sauté until brown on all sides, about 10 minutes.   Remove meat and set aside. Repeat with remaining beef, adding oil if necessary.  In the same pan you browned the meat, add the onions and sauté until soft and golden brown, about 6-8 minutes.  Mix meat back in along with garlic, wine, tomatoes with juice, hoisin sauce, thyme and bay leaves.  Bring to a boil.  Reduce heat to low, cover pot and bring to a slow simmer for 1 hour, stirring occasionally.  

 

Add carrots, potatoes and dried cherries, cover, bring to a simmer and cook covered for 30 minutes.  Uncover and increase heat to high.  Boil until sauce is slightly thickened, stirring occasionally, about 10 minutes.  If too thick add more wine, beef stock or water.  Stew can be made 1-2 days ahead at this point, cooled, covered and refrigerated.

 

When ready to serve, remove bay leaves.   Bring stew to a simmer, season with salt and pepper to taste then transfer to individual serving bowls and sprinkle with parsley.  Serve with BENNETT LANE CABERNET SAUVIGNON.