The Moo Shiraz is a playful deviation from our flagship Lotties Shiraz. A full bodied wine wine that embodies the spirit of Barossa artistry.
Showcasing the region’s strengths, The 2017 is a full bodied and complex, textural experience driven by bright fruit intensity aided by two and half years of barrel maturation. Expect an aroma of dark berries and coffee, while the robust palate bursts with cherry and mint with a peppery finish.
This wine is drinking beautifully now, and reminds us of evenings sitting by the fire with family enjoying simple Italian fare made with fine Barossa ingredients.
Reuben’s Beef Ragu with Tagliatelle
- 1kg brisket or chuck steak cut in 4 equal pieces
- black pepper
- olive oil
- 2 brown onions diced
- 4 cloves garlic finely diced
- ½ tsp dried chilli flakes
- 2 tbs tomato paste
- 1 cup dry red wine
- 2 cups beef stock
- 1 cup water
- 2 bay leaves
- 2 sprigs thyme
- 500g dried tagliatelle
- fresh basil and parmesan cheese to serve
1. Season beef generously with salt and pepper. Heat 2 tbs olive oil over high heat and sear beef, in batches if necessary, until brown on all sides. Remove to bowl and set aside.
2. Add 2 more tbs olive oil to pan with onions, garlic and chilli and fry until cooked, 6-8 minutes. Add tomato paste and fry until colour begins to darken.
3. Deglaze pan with wine and bring to boil, scraping the bottom of the pan. Reduce liquid by half, 2-3 minutes. Add stock and water and bring to a low simmer.
4. Add beef pieces to slow cooker. Carefully add liquids and onion mixture to slow cooker with a ladle. Be sure to scrape bottom and sides of pan to include any remaining caramelised onion pieces. Season with salt and pepper to taste. Cook in slow cooker on low for 6-8 hours.
5. Remove meat from slow cooker and shred with 2 forks, discarding any fat. Return meat to slow cooker.
6. Cook pasta according to packet instructions, drain and add ragu sauce to pasta, stirring to combine. Check for seasoning.
7. Serve with a generous sprinkle of fresh basil and parmesan cheese.