Fire and wine: A smoke-infused dish inspired by Double Barrel wineby Jacobs's Creek
Fire and wine
Inspired by Jacob’s Creek’s Double Barrel wine process, restaurateur Ryan Clarke of Miss Moonshine’s creates a bespoke, smoke-infused dinner party dish.
The wines are first crafted by ageing in traditional seasoned wine barrels, then transferred into American oak whisky barrels to mature further. Whisky barrels have more joins and are scorched at high heat, meaning the extra step of ageing allows for greater oxygen flow for intense fruit flavours to develop. This also imparts smoothness and additional layers of toasty complexity to the final wine. Inspired by this unique Double Barrel process, Ryan Clarke from Miss Moonshine’s took the concept and created an equally unique double-smoked recipe to match.
A fan of the American South’s BBQ-driven cuisine, the recipe uses two smoking methods to develop the beautiful smoky flavours in the dish. “For this recipe, it’s all about starting with the best quality ingredients,” says Ryan. In winemaking, exceptional wines start from quality grapes; and cooking meat is no different where a quality cut is needed. Clarke starts with a premium tomahawk cut of beef, highly sought after as a result of its marbling and the flavour this creates. Then, like the wine, the beef goes through two stages of preparation. It is first smoked slowly over pohutukawa chips, to impart an intense, smoky flavour to the meat, and at its second stage is charred to create added depth, mirroring the effect the second barrelling of the wine has on flavour. To finish off the dish, a rich jus made with Double Barrel Shiraz is drizzled on top, bringing it all together.
Double Smoked Tomahawk with Porcini Butter and Jacob’s Creek Jus
Red wine jus
300ml Jacob’s Creek Double Barrel Shiraz
6 black peppercorns
1 bay leaf
2 sprigs fresh thyme
1 cup quality beef stock
Brown sugar, salt and pepper to taste
1 beef tomahawk (approx 650-850g to serve 2)
1 Tbsp salt
1 Tbsp cracked pepper
1 Tbsp beetroot powder
200g quality unsalted butter, softened
2 Tbsp quality porcini powder
Salt to season
- Bring a barbecue or smoker up to 150°C (we used a wood-fired barbecue and added pohutukawa chips for an intense deep smoke). You could also use an Egg, Weber, or pizza oven as long as you put the meat away from direct heat.
- While it heats up, bring the beef to room temperature. This will ensure an even cook.
- Put the jus ingredients into a pot and simmer until reduced by half, around 20-25 minutes. Strain and season with brown sugar, salt
- Whip softened butter then stir in 2 Tbsp of porcini powder (or more if you really love it) and season with salt to taste. Set aside in a cool place.
- Mix salt, pepper and beetroot powder together, rub the tomahawk with oil and evenly sprinkle the mix over the top.
- Place meat on the barbecue, just away from the hottest part. Turn the meat after nine minutes and cook for a further nine minutes until rare. If using a cooking thermometer, internal temp should be roughly 48°C. Or press a finger into thickest part, it should feel soft and bounce back slowly.
- Take the meat off the heat and allow to rest, covered, for 10-15 minutes.
- Crank the barbecue to high and grill the tomahawk to get beautiful char marks, four minutes per side. If using a thermometer, insert into the meat to check for a reading of 57°C, which is a perfect medium-rare, or when pressing thickest part with a finger it should feel firm and springy. Remove from the grill and allow another five minutes to rest.
- Pour the juices from the rested meat into the jus and reduce by half.
- Slice the meat and top with the porcini butter and jus. Serve with a fresh salad and a glass of Jacob’s Creek Double Barrel Shiraz or Cabernet Sauvignon.
Try this unique dish and wine pairing at Miss Moonshine’s, 24 Oct-11 Dec, 3/130 Ponsonby Rd
To learn more about the Jacob’s Creek Double Barrel wine range and their other innovative ranges, head to jacobscreek.com/nz
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