Cabernet Sauvignon has a character that is perfect with red meat. It is a full body red wine with tannin, acidity and berry notes Reducing the wine over hight heat removes the excess alcohol, but unfortunately takes away the inherent characteristics of the raw wine.
As an experiment I decided to use the distiller to remove the alcohol from the wine and keep only the tannin. By using a vacuum pump the boiling point is reduced and the distillation is done at much lower temperature. 80 degrees Celsius was my first experiment, but in fact it works just as well at a temperature of 60 degrees Celsius. The wine keeps a lot of its raw qualities, and gets concentrated flavors without any alcohol remaining.
After the distilled wine, the sauce itself is done with a very traditional way of cooking. We first prepare a beef bouillon with beef chuck. Then raw short ribs trimming are caramelized over low heat in a sauce pot. We add black pepper, shallots, fresh huckleberry, bitter sweet chocolate, licorice and the beef bouillon to the pot. The sauce is braised until the concentration and the balance of flavor is right. Only then the wine is added to the sauce after it is taken off the stove. The liquid is passed through a fine chinois and the sauce is ready to be served.
As an experiment I decided to use the distiller to remove the alcohol from the wine and keep only the tannin. By using a vacuum pump the boiling point is reduced and the distillation is done at much lower temperature. 80 degrees Celsius was my first experiment, but in fact it works just as well at a temperature of 60 degrees Celsius. The wine keeps a lot of its raw qualities, and gets concentrated flavors without any alcohol remaining.
After the distilled wine, the sauce itself is done with a very traditional way of cooking. We first prepare a beef bouillon with beef chuck. Then raw short ribs trimming are caramelized over low heat in a sauce pot. We add black pepper, shallots, fresh huckleberry, bitter sweet chocolate, licorice and the beef bouillon to the pot. The sauce is braised until the concentration and the balance of flavor is right. Only then the wine is added to the sauce after it is taken off the stove. The liquid is passed through a fine chinois and the sauce is ready to be served.
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