Perhaps your new favorite bean dish:
Cut meat into cubes and pour wine and vinegar. Coarsely chop garlic cloves and add with a chopped cloves, bay spice, onions, savory, marjoram and peppercorns and leave in the refrigerator for one night with the lid closed.
Drain and dry the meat, then fry it heartily in the hot oil with the remaining chopped onion. Gradually pour the strained marinade and steam for 30-40 min.
Add the halved olives (green or black – as you like) at the end. Info: (*) Rioja wines: divide into 3 categories: Gran Reserva, Reserva and Cosecha. All are traditionally aged on fresh oak barrels or vats (Tinos (Bariques)). Therefore, the young wines contain a lot of tannic acid, which is lost only through relatively long aging. With traditional development Rioja wines are drinkable after 6-10 years – they are idR (in particular Reserva and Gran Reserva) just as longer storable.
They are comparable to the strong wines from Bordeaux or a Côtes-du-Rhone or a Barolo.
In Germany, Rioja wines fall into the medium to high price range. While there are equally acceptable (and young) Rioja wines in the supermarket for 7-12 Dm/fl, you can’t compare them to an 8-10 year old Reserva bought directly from the producer (for the same price) and aged by themselves.
Served with: Baguette, potatoes Drink: Rotwe
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