Garlic beef

Here’s a great beef recipe for these great winter’s night. Perfect with a glass of Alto.

 

Ingredients:

  • 1 tbsp black peppercorns
  • 6 garlic cloves
  • 4 tbsp red wine vinegar
  • 600g piece well-trimmed beef skirt

Method:

  1. In a pestle and mortar, crush peppercorns and garlic with a pinch of salt until you have a smooth-ish paste, then stir in the vinegar. Sit the beef in a non-metallic dish, then rub all over with the paste. Leave in the fridge for a few hrs, but no longer.
  2. To cook, place a griddle pan over a very hot heat. Rub the marinade off the meat, then season with a little more salt. Cook meat until charred on each side – about 5 mins on each side for rare; if the cut is very thick, you may want to roast it in a hot oven for 5 mins after searing. Lift onto a chopping board, then rest for 5 mins before carving into slices and serving with chips, if you like.

Recommended wine: The Alto Cabernet Sauvignon will pair excellent with this dish.

Source: bbcgoodfood.com

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