Strawberry BBQ sauce and Shredded beef sandwiches
2011 Reyes Winery Cabernet Sauvignon
Last week I wrote about her newest release, our 2018 roses choice rose, and I was wondering what wine inspires me this week to share with you. The 2011 Cabernet spoke to me and I’ve been thinking what dishes I am going to make for dinner that would pair the best. Every night I try to find something to prepare that we haven’t had for a little while just so that there’s variety every day. This week, we have had potato pancakes, poached salmon, ricotta gnocchi and a beef stew. So for tonight‘s dinner, I am thinking roast beef sandwiches. It’s kind of warm tonight and not necessarily a heavy dinner would be what I would want but a good hearty sandwich sounds enticing.
Last week I made pretzel rolls for dinner and we had them with amazing hamburgers and then of course the following day I had it with tuna fish. So, this week I’m thinking to make a roll that’s a little bit different than I did last week. I am leaning towards an onion rye or a potato peppercorn roll. (I ended up making a roll that had all four ingredients) Either one will pair really well with a shredded beef sandwich even a sloppy Joe. last fall if everybody recalls I made a cranberry barbecue sauce. It’s spring and strawberries are in season, so I am thinking of a strawberry barbecue sauce to go on top of my shredded beef to go on this roll. For the meat, you can use brisket or try tip. You can even use ground beef, turkey or chicken if that’s what you have in your refrigerator or freezer.
Now I’m thinking what to eat with it, do I want mashed potatoes, potato salad or hmm what would we want. My dad has mentioned an orzo salad. So, I don’t have to go out, what is in my fridge will be in it. I have arugula, fresh roasted corn, olives and a shallot.
This outstanding rich and luxurious wine exhibits flavors of intense dry strawberry with a hint of cracked black pepper and finishes with soft and detailed tannins. I will share that we are almost out of this fabulous wine. We are now under 15 cases. It has received 88 points in the Wine Enthusiast Magazine (12/2017 Edition) and a bronze medal in the 2019 San Francisco International Wine Competition. It pairs well with duck cranberry, Pepper and garlic herb rib roast, peppercorn crusted chevre, or strawberries with a balsamic reduction.
Strawberry BBQ Sauce
- ¼ cup tbsp Butter
- 1 cup Reyes 2011 Cabernet Sauvignon
- 1 cup of Cabernet Sauvignon Strawberry Peppercorn Jam (See below)
- 1 onion, minced
- 1 20oz bottles of ketchup
- ½ cup brown sugar
- 1 tbsp Dijon mustard (truffle mustard is best)
- ¼ cup cider vinegar
- 1 tsp Worcester sauce
- 2 tsp kosher salt
- 2 tsp pepper
- 4 cloves of garlic
- 1 tbsp of red pepper flake, opt
- 2lbs of prepared of a beef brisket or chicken
- Melt butter in large saucepan over medium heat.
- Sauté onion and chopped garlic with salt and pepper, for about 5 minutes. You want the onion to be translucent.
- Add brown sugar, mustard, cider vinegar, Worcester, and ketchup. Cook for 10 minutes at medium heat.
- Add Reyes 2011 Cabernet Sauvignon and cook until bubbly, about 20-30 more minutes.
- Add shredded beef or chicken and Cabernet Sauvignon Peppercorn Jam to the sauce and bake in 325 oven for 30-45 minutes.
- Serve with of Reyes 2011 Cabernet Sauvignon.
Strawberry Peppercorn Reyes 2011 Cabernet Sauvignon Jam
- 4 ½ cups strawberries, chopped
- 4 cups of sugar
- 1 lemon, juiced
- 2 tsp slightly cracked peppercorns
- 1 package of Sure-jell Certo liquid pectin
- 1/3 cup of Reyes 2011 Cabernet Sauvignon
- Pour sugar into large pot and cook over medium to high heat.
- When sugar starts to melt and sides of pot, looks like it is a caramel color; add strawberries, lemon juice, peppercorns and pectin.
- When it starts to boil, continue to cook until frothy.
- When the back of the spoon looks like it is sticking to the back. (Take a finger and go down the back of the spoon, if you make a line and it feels thick, it’s done.) Turn off the heat.
- Add Reyes 2011 Cabernet Sauvignon.
- Chill and then Serve.