Slow Cooked Korean Beef and Syrah

This slow-cooked Korean beef delivers a dynamic and satisfying dining experience, especially when paired with our “Dragon’s Kiss” Syrah, with its robust structure and bold flavors. The rich and flavorful profile of the beef when paired with our Syrah, make each bite and sip a delightful journey of complementary tastes and textures.

Syrah + Korean Beef and why it works!

1. Bold and Robust Flavors: Syrah often features dark fruit flavors like blackberry and plum, along with notes of black pepper, smoked meat, and sometimes even hints of chocolate or espresso. These flavors complement the deep, savory, and slightly sweet profile of slow-cooked Korean beef, which often includes ingredients like soy sauce, garlic, ginger, and brown sugar.

2. Spice Balance: The black pepper and spice notes in Syrah can enhance the flavors of the spices used in the Korean beef, such as gochujang (Korean chili paste), which adds a touch of heat and complexity to the dish.

1. Tannin Structure: The moderate to high tannin content in Syrah helps to cut through the richness and fattiness of the slow-cooked beef, creating a balanced mouthfeel. The tannins can also help to cleanse the palate between bites, making each bite of the tender beef taste as flavorful as the first.

2. Acidity: Syrah's good acidity balances the sweetness from the brown sugar and any fruit elements in the Korean beef sauce, preventing the dish from feeling too heavy or cloying.

1. Smoky and Earthy Notes: The smoky, earthy, and sometimes herbal notes found in Syrah can mirror the flavors imparted by ingredients like sesame oil and toasted sesame seeds, creating a harmonious aromatic experience.

2. Barrel Aging Influence: If the Syrah has been aged in oak, the subtle vanilla and toasty notes can complement the caramelization that occurs when the beef is slow-cooked, adding another layer of flavor to the pairing.

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Slow Cooked Korean Beef

PREP TIME: 10 min

COOKING TIME: 8 hours

YIELD: 10 servings

PAIRED WINES: Dragon’s Kiss Syrah

INGREDIENTS

3/4 cup beef broth, divided

1/2 cup soy sauce

1/3 cup brown sugar packed

5 cloves garlic, minced

2 tablespoons sesame oil

2 tablespoons rice vinegar

2 tablespoons fresh ginger, grated

1-2 tablespoons Gochujang sauce

1/2 teaspoon onion powder

1/2 teaspoon pepper

3-4 pound boneless beef chuck roast, cut into 1-inch cubes

1-2 tablespoons cornstarch (depending on desired sauce thickness)

DIRECTIONS

1. In a medium bowl, whisk together 1/2 cup beef broth, soy sauce, brown sugar, garlic, sesame oil, rice vinegar, ginger, Gochujang sauce and onion powder.

2. Place cubed roast into a slow cooker. A 4 or 5 quart slow cooker works well.

3. Pour sauce over cubed meat.

4. Cover and cook on low heat for 6-8 hours.

5. In a small bowl, whisk together cornstarch and remaining 1/4 cup broth.

6. Stir cornstarch mixture into the slow cooker.

7. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.