Perfect Pairings: Mt. Jagged, Single Vineyard Shiraz, Southern Fleurieu, Australia, 337748

Beef Kebabs with Chocolate BBQ Sauce

chocolate bbq sauce

2 cups tamarind concentrate (available at Latin or Asian markets)
(If tamarind can't be found, soak 1 pound of dark raisins or dried prunes in enough boiling water to cover by 1 inch for 30-45 minutes. Puree fruit and water in a blender.)
2 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons white balsamic vinegar
1 tablespoons powdered ginger
1 tablespoon paprika or chile powder
1 teaspoon black pepper
2 tablespoons unsweetened cocoa powder (or to taste)
pinch of salt

Combine all ingredients and blend well. Allow to steep for at least 2 hours before serving. Brush on kebabs just before removing them from the grill or serve as a sauce on the side.

beef kebabs

3 lbs beef steak (style of cut is optional), cut into 1-inch cubes
2 cups apple cider vinegar
1/2 cup white wine (optional)
1/2 cup soy sauce
2 cloves garlic, crushed
1 teaspoon cracked black pepper
1/2 teaspoon allspice
1 lb white mushrooms
1 lb pearl onions or 1 large red onion, quartered
1 lb cherry or grape tomatoes
1 red or green bell pepper
olive oil
salt and pepper

1. Combine vinegar, wine, soy sauce, garlic, pepper, and allspice in a large non-reactive (glass or enamel) oven dish.

2. Marinate beef in liquid for 1 hour. While the beef is marinating, soak bamboo skewers in water (also try wine or a combination of your favorite vinegar, soy sauce, Worcestershire sauce, etc.)

3. Light charcoal in the grill.

4. Skewer beef with onion, mushrooms, pepper, and tomatoes. Brush with olive oil and sprinkle with salt and pepper. Set aside until coals are ready.

5. Grill until done to your taste.







					Beef Kebabs with Chocolate BBQ Sauce chocolate bbq sauce 2 cups tamarind concentrate (available at Latin or Asian markets) (If tamarind can't be found, soak 1 pound of dark raisins or dried prunes in enough boiling water to cover by 1 inch for 30-45 minutes. Puree fruit and water in a blender.) 2 tablespoons liquid smoke 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce 2 tablespoons white balsamic vinegar 1 tablespoons powdered ginger 1 tablespoon paprika or chile powder 1 teaspoon black pepper 2 tablespoons unsweetened cocoa powder (or to taste) pinch of salt Combine all ingredients and blend well. Allow to steep for at least 2 hours before serving. Brush on kebabs just before removing them from the grill or serve as a sauce on the side. beef kebabs 3 lbs beef steak (style of cut is optional), cut into 1-inch cubes 2 cups apple cider vinegar 1/2 cup white wine (optional) 1/2 cup soy sauce 2 cloves garlic, crushed 1 teaspoon cracked black pepper 1/2 teaspoon allspice 1 lb white mushrooms 1 lb pearl onions or 1 large red onion, quartered 1 lb cherry or grape tomatoes 1 red or green bell pepper olive oil salt and pepper 1. Combine vinegar, wine, soy sauce, garlic, pepper, and allspice in a large non-reactive (glass or enamel) oven dish. 2. Marinate beef in liquid for 1 hour. While the beef is marinating, soak bamboo skewers in water (also try wine or a combination of your favorite vinegar, soy sauce, Worcestershire sauce, etc.) 3. Light charcoal in the grill. 4. Skewer beef with onion, mushrooms, pepper, and tomatoes. Brush with olive oil and sprinkle with salt and pepper. Set aside until coals are ready. 5. Grill until done to your taste.



	Mt. Jagged, Single Vineyard Shiraz • 2003 • Southern Fleurieu, Australia • 337748 Grape: Shiraz appearance - bright, clear color : very dark with garnet rim aroma - intense flavors (smell + taste) sweetness - meduim-dry acidity - smooth oak - burnt sugar, burnt wood fruit - jam, prunes earth - chocolate body - full additional notes - first impression is the oakiness, very fruity				• Syrah and Shiraz are both names for the same grape and they are based on the grape's supposed place of origin. Shiraz points to a city in Persia. Syrah links the grape to Syracuse on the island of Sicily. The truth is far more humbling, the grape is actually the offspring of two obscure Southeastern French varieties. • Interestingly enough, Australia has no native vines, but has been making wine for over 175 years. Until recently however, Australian wines had a taste only an aussie could love. But that has all changed. From 1832 when James Busby brought the first cuttings of Shiraz back from the Rhone Valley until now Australia has used its technological prowess to create world class wines. • Southern Fleurieu is considered to have the perfect Mediterranean climate which means rainfall in the winter and little to none in the growing season.