Spicing up Spring Volume 2 | Shiraz Cabernet & Massaman Beef
Blending Shiraz and Cabernet has long been known as a quintessentially Australian blend. Jip Jip Rocks Shiraz Cabernet has long been recognised as one of Padthaway’s best, winning numerous awards in shows the world over.
Our current vintage release, the 2021 has been awarded the following:
DOUBLE GOLD : San Francisco International Wine Comp. 2022
GOLD: BTI World Wine Championships 2022
GOLD: Women's Wine & Spirits Awards 2023
GOLD: China Wine & Spirits Awards 2022
96 Points: Aust. Winestate Magazine Sept. 2022
To spice up this iconic Australian red wine blend this spring, we are encouraging you to try our Massaman Beef recipe. This traditional southern Thai beef dish with its rich and creamy blend of spices, coconut milk, peanuts and potato works wonderfully well with our award winning Jip Jip Shiraz Cabernet.
Try this at recipe at home!
Massaman Beef Curry
2 tablespoon peanut oil
2 brown onions (400g), chopped
1 kilogram gravy beef, diced
2/3 cup (200g) massaman curry paste
1 cup (250ml) coconut milk
1 cup (250ml) chicken stock
2 cinnamon sticks
2 dried bay leaves
3 potatoes (600g), cut in quarters
1/2 cup (70g) roasted unsalted peanuts
2 tablespoon brown sugar
1 tablespoon fish sauce
1/3 cup lightly packed fresh coriander leaves
1 lime, cut into wedges
1. Heat half the oil in a large frying pan over medium heat; add the onion, stirring until browned lightly. Transfer mixture to a 4.5-litre slow cooker.
2. Heat remaining oil in same pan over high heat; cook beef, in batches, until browned. Add paste; cook, stirring, 1 minute or until fragrant. Transfer mixture to cooker.
3. Add coconut milk, stock, cinnamon, bay leaves, potato and nuts to cooker. Cook, covered, on low, 8 hours.
4. Stir in sugar and sauce. Serve curry topped with coriander; accompany with lime wedges.