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Spicy tshotlho on pasta ribbons with Nederburg Double Barrel Reserve

– Recipe

Nice ‘n slow, this melt-in-the-mouth brisket of beef dish needs time and lots of it. That’s the way for its rich tomato and spicy goodness to meld into the fibre of the meat. When done, its umami velvety softness will be ready to crown a pillowy bed of pasta.

 

Affirm its hearty goodness with a wine that also takes its time to reach its best. A Bordeaux-style Cabernet Sauvignon-based blend, what sets it apart is a double-barrel treatment. Every wine going into the composition is made separately and left to age in French oak.  In time, these individual components are brought together to achieve a fragrant fusion of plump, juicy black and blue berry flavours with a lovely savoury depth. Then it goes back into wood a second time to polish and round it out.

 

SERVES 6-8

 

INGREDIENTS

 

SPICE MIX

1 Tbsp paprika

1 Tbsp mustard powder

1 tsp smoked paprika

1 tsp ground allspice

1 tsp ground coriander

1 tsp cumin

1 tsp salt

freshly ground black pepper, to taste

 

TSHOTLHO

1.5 kg beef brisket

3 Tbsp oil

6 cloves garlic, finely chopped

1 onion, finely chopped

thyme sprigs

1 cup Nederburg Double Barrel Reserve

2/3 cup orange juice

410g can chopped tomatoes

70g tomato paste

2-4 cups of beef stock

salt and freshly ground black pepper, to taste

500g tagliatelle or pappardelle

Parmesan cheese, for serving

 

METHOD

 

Preheat the oven to 170oC. Mix all the spices and coat the beef brisket in the spice mix. Heat the oil in a large pot that is ovenproof, and sear the brisket until golden all around.

 

Remove the brisket from the heat, add another glug of oil, and then add the finely chopped onion. Cook the onion for 8-10 minutes. Add the garlic and cook for another minute. Return the meat back to the ovenproof pot and add the wine, orange juice, canned tomatoes, and enough beef stock to cover the meat.

 

Cook the beef covered for about 4 hours in the oven at 170oC, or until the meat falls apart when you pull at it with a fork and a knife. If the sauce is still quite watery – remove the lid, pop the pot onto the stove and leave to simmer over low to medium heat until the sauce thickens. Shred the brisket with two forks and fold through the sauce.

 

Cook the pasta ribbons according to the packaged instructions until al dente. Toss the pasta with the spicy totshlo, and serve steaming hot with fresh parmesan, and a scattering of basil. And don’t forget the wine!  Nederburg Double Barrel Reserve is the ideal match.