Braised oven steaks on vegetables
A good wine tastes particularly delicious with the right dish. For this reason, from now on we would like to regularly inspire you with the favorite recipes of our CWW experts. We begin our journey into the culinary world with the CHÂTEAU CISSAC CRU BOURGEOIS SUPÉRIEUR 2016 with braised oven steaks on vegetables.
Ingredients for 2 people:
2 thick hip steaks (approx. 200 g each; approx. 3 cm thick)
1 large onion
1 clove of garlic
2 peppers (yellow and red)
250g cherry tomatoes
2 tbsp olive oil
Flor de Sal d'es Trenc (Sea Salt from Mallorca)
100 ml red wine (e.g. Château Cissac)
2-3 sprigs of oregano or marjoram
Preparation time approx. 20 minutes + 34 minutes cooking time
About 570 kcal per serving, protein: 60.9 g, fat: 22.9 g, carbohydrates: 16.9 g
Step 1: Prepare
Take the steaks out of the fridge about 1 hour before you prepare them. Peel onion and garlic. Cut the onion into strips, finely chop the garlic. Clean, rinse and coarsely dice the peppers. Rinse the cherry tomatoes and cut in half crossways.
Step 2: Sear
Dab the steaks dry with paper towels. Heat 1 tbsp olive oil in a heavy skillet. Fry the steaks for about 2 minutes on each side, remove and place in an oven dish. Season with flor de sal and coarse pepper.
Step 3: Add vegetables
Heat the remaining olive oil in the pan. Briefly sauté the onion, garlic and paprika. Season with flor de sal and pepper. Deglaze with wine and 75 ml water, bring to the boil and simmer for 2 minutes. Spread the vegetables and tomato halves over the steaks and stew in the hot oven (electric stove: 175 °C/ fan: 150 °C/gas: level 2) for approx. 20 minutes. Turn the steaks with two spoons or kitchen tongs and stew on the vegetables for another 10 minutes.
Step 4: Refine
Rinse the herbs, dab, dab and roughly chop. Mix with about 1/4 tsp Flor de Sal and sprinkle over the steaks just before serving. Fresh baguette and Château Cissac go well with it - the roasted aromas of the meat go perfectly with the blackberry aroma of the delicious red wine!
CHÂTEAU CISSAC CRU BOURGEOIS SUPÉRIEUR 2016
The 2016 Cissac has an attractive, quite lively and lively bouquet with well-defined blackberry and blueberry fruit, commendable minerality and tension that develops in the glass. The palate is medium-bodied with grainy tannins, crisp acidity, good grip in the mouth with a concentrated and fairly long finish. This is an excellent contribution to the Château Cissac vintage and should (fingers crossed) be a good value. Château Cissac presents itself powerfully with juicy fruit and great clarity that dispenses with any rusticity. Everything is in the right place here, the tannins are present and have a gripping texture. This pleases the connoisseur of classic Bordeaux wines. This Cru Bourgeois is located in the very north of the Haut-Médoc in the immediate vicinity of the prominent Château Mouton-Rothschild and is always a first-class price-pleasure tip!