Detroit Uncorked to benefit Gleaners
The 11th annual Detroit Uncorked premiere wine tasting is returning to delight the Greater Detroit community on September 25, 2015 from 6-9 p.m. at Gleaners Community Food Bank, 2131 Beaufait, Detroit.
Detroit Uncorked is one of Southeast Michigan's largest wine tasting events and this year is no exception, featuring more than 250 world class wines, Michigan handcrafted beers and premium spirits.
The Detroit Wine Organization's 2015 Winery of the Year Award will be presented to Caymus Vineyards.
Food tastings from many Detroit area restaurants is a new addition this year with the Rattlesnake Club providing a strolling dinner for VIP ticket holders.
Click here for tickets / event info.
Recipe courtesy of The Rattlesnake
Coffee-Braised Beef Short Ribs
with Roasted Broccolini, Cabernet-Herb Vinaigrette
Serves 6
For the Short Ribs:
6 oz coarsely ground coffee
4 cups water
3 lbs. boneless beef short ribs or chuck flap
2 cups cold-brewed coffee
2 cups Cabernet Sauvignon
2 cups veal stock (demi glace)
8 shallots, peeled and halved
1 carrot, peeled and quartered
4 garlic cloves, crushed
1 fresh bay leaf
4 sprigs fresh thyme
2 oz olive oil
Method:
Combine the coffee and water and let infuse for 12 hours.
Strain through cheesecloth or a coffee filter. Discard the solids. Reserve the liquid for the short rib marinade.
Combine 2 cups of the coffee with the Cabernet Sauvignon in a large glass or plastic bowl.
Add the short ribs and submerge.
Cover & refrigerate for 12 hours.
Preheat the oven to 300F.
Remove the beef from the marinade and pat dry. Season generously with kosher salt and black pepper.
In a dutch oven or large pot, heat the olive oil to medium high and sear the ribs on all sides.
Remove the beef from the pot and add the shallots, garlic and carrots.
Lightly roast the vegetables until they brown slightly and begin to soften.
Deglaze the pot with the wine and coffee used to marinade the beef.
Bring to a boil and reduce by half.
Add the ribs back in and add the stock.
The meat should be covered.
Take a piece of foil and place directly over the top of the pot.
Cover this with the lid from the dutch oven.
Place the short ribs in the oven for at least 4 hours.
They should be tender and yielding, but not falling apart to the touch.
When they are done, gently remove them and place into an oven-proof container.
When cool, trim them into 6-8oz pieces.
Strain the braising liquid back over the meat to serve
For the Cabernet-Herb Vinaigrette:
1 1/2 cups Cabernet Sauvignon Reduction
1/4 cup rice vinegar
2/3 cup olive oil
2 tbsp. finely chopped basil
1 tsp. finely chopped thyme
1 tsp. finely chopped oregano
Salt and freshly ground pepper
Method:
In a saucepan over high heat, bring the wine to a boil and reduce by half. Allow to cool.
Combine all the ingredients in a Mason jar with a tight fitting lid and shake well to combine.
Can be made in advance.
Shake well again before serving.
For the Broccolini:
3 cups fresh broccolini or rapini
3 tbsp. olive oil
Salt & Pepper
Method:
Preheat the oven to 400F.
Toss the broccolini in the olive oil and spread out on sheet trays.
Season with Kosher salt and freshly ground black pepper.
Roast until lightly browned, about 15-20 minutes.
Place broccolini on a serving platter, drizzle with Cabernet-Herb Vinaigrette and serve immediately.