Wines of Spain
Monday, May 21
7 - 9:30 pm

Join us for a wine tasting of Spain's wonderful wine regions. Spain has the most land under vine in the world and yet is only third in production. Its arid climate and often drought conditions are the cause of extremely low average yields. From the cool Atlantic region of Galicia to the warmer mediterranean climate in the south, Spain's wine producing areas are extremely diverse offering deep rich, alcoholic reds to light minerally whites to its famous fortified wine, sherry. Spain has much to offer wine lovers and novices alike. So, join us Monday, May 21 for a tasting tour of this interesting wine-producing country.

The cost of this event is $40 per person; space is limited, so reserve early. Please pay in advance and pick up a ticket for this tasting at either Panzanella or the customer service desk at Weaver Street Market in Carrboro.

Ingredients:
1/4 cup olive oil
1 (3-pound) boneless beef chuck roast, or brisket of equal weight
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups chopped yellow onions
1 cup chopped carrots
1 cup chopped celery
1 tablespoon minced garlic
1 1/2 bottles red wine, Italian of course!
2 to 4 cups beef stock, water is ok, chicken stock is better
2 sprigs rosemary
2 bay leaves

In a large Dutch oven, heat the oil over medium-high heat. Sprinkle beef with salt and pepper. Add the onions, carrots, and celery and cook until caramelized, about 10 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beef to the pan and add the wine, 2 cups of the stock, rosemary, and bay leaves. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the meat is tender, 2 1/2 to 3 hours, occasionally turning the meat and skimming any foam that forms on the surface. Add the remaining 2 cups of stock, as needed, to keep the meat covered with liquid. When the meat is fork tender, remove it and allow to cool, just enough to be handled. Strain the liquid, discard the solids and return the sauce to a pot to reduce over med heat. Skim any fat or impurities off the top. Shred or chop the meat to the desired size. When the sauce looks the consistency of thin gravy, add the meat back to the pot. Check the seasoning, add salt and pepper if you wish.

Reduce 2 cups of heavy cream with 1 Tablespoon of prepared horseradish. Let the cream reduce by half. Be careful, as the cream will have a tendency to boil over. Let it come to a boil quickly, then turn down and let it reduce. Keep an eye on it so it doesn't overflow.

Cook some egg noodle or your favorite pasta as per the package directions. You could of course make your own if you are so inclined.

At the restaurant we like to take some of the sauce, add it to a sauté pan, toss in the pasta; allow it to cook for that final minute or thirty seconds in the sauce. Plate it in a pasta bowl, and drizzle a little cream over the top.