Our Wines

Recipes

Beef Barbeque

From Keuka Holidays

This recipe is simple to make and warming in the winter. Enjoy with a glass of Crooked Lake Red.

3-4 lbs. top round
2-3 cups of your Favorite Barbeque Sauce
1 cup Keuka Spring Crooked Lake Red or Merlot

Cut beef into chunks and place in crock pot. Add sauce and wine. Cook on low overnight or for 8 hours until beef shreds. Pull beef apart and return to pot. Serve on rolls with Keuka Spring Crooked Lake Red.

----------------------------------------------------------------------------------------------------------

Chocolate Chili

A favorite from our Red Wine & Chocolate Event

The chocolate adds a nice richness to this chili, which is made with Clara's Red.
Serve with Keuka Spring Cabernet Franc or Cabernet Sauvignon.

2 pounds ground beef
1 onion chopped
2 cloves garlic, minced
1 Tbls. Flour
3 Tbls. Chili powder
1 tsp. salt

1 Tbls. Cumin
1 can (29 oz.) pureed tomatoes
1/4 tsp. Cinnamon
4 tsp. Sugar
1 square semi-sweet baking chocolate
1/2 cup Keuka Spring Clara’s Red

Brown ground beef. Add onion and garlic. Cook until onion is soft.

Sprinkle flour, chili powder, salt and cumin over meat. Stir to coat meat. Add tomato puree. Cover and simmer 1 to 2 hours. Remove from heat and allow to cool to serving temperature. Add cinnamon, sugar, chocolate and Clara's Red. Stir to dissolve. Heat gently as not to burn the chocolate.

--------------------------------------------------------------------------------------------------------------------

Keuka Spring Sauerbraten

A German tradition for Oktoberfest

A comfort food that always tastes good, we make this with Keuka Spring Riesling.
Perfect served with rye bread and a glass of Riesling.

3-4 lbs. top sirloin beef
1 cup water
1 cup vinegar
1/2 cup Keuka Spring Riesling
1 large onion, sliced
1 lemon, sliced

4 Bay leaves
6 whole peppercorns
2 tsp salt
2 Tbsp sugar
12 ginger snaps
10 whole cloves

Place meat in deep ceramic or glass bowl. Combine water, vinegar, wine, onion, lemon, cloves, bay leaves, pepper, salt, and sugar. Cover meat with marinade and refrigerate for 24-36 hours; turn meat several times. Place beef in slow cooking pot; pour 1 cup marinade over meat. Cover and cook on low for 6-8 hours. Place meat on serving platter. Strain meat juices and return to pot. Turn control to high. Stir in ginger snaps; cover and cook for 10-15 minutes. Pour over meat. Serves 8.

-------------------------------------------------------------------------------------------------------------