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Pulled Beef Sandwich paired with Du Toitskloof Cabernet Sauvignon/Shiraz

For those who haven’t been out to visit the winery in a while; Ou Meul Bakery, our new companion and hearty calorie contributor has been open since August 2018. This year we decided to pair a meal from their menu with a Du Toitskloof wine every month and sat down with Clyde to get some scope for February.

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Q: Which Ou Meul Dish are we pairing with Du Toitskloof Wine today? 

A: Pulled Beef toasted sandwich paired with Du Toitskloof Cabernet Sauvignon / Shiraz.

Q: Describe the dish.

A: It’s a flat pressed toasted sandwich on homemade Sourdough bread with slow-cooked pulled beef, white cheddar cheese, Dijon mustard, fresh tomato and red onion marmalade. 

Q: Yum. Why did you pair this particular dish with our Du Toitskloof Cabernet Sauvignon / Shiraz? 

A: The beef brisket that we slow roast is roasted in your Cab Sauv/Shiraz and we also use it in preparing the red onion marmalade that compliments the sandwich. 

Q: That’s handy. Can you explain the process of preparing the pulled beef? 

A: We prepare a Mirepoix (meer pwah) of celery, onions and carrots which goes into a roasting dish with a 5kg chunk of beef brisket. We then prepare a blend of the Du Toitskloof Cabernet Sauvignon / Shiraz with tomato paste and add it to the roasting dish. Finally we sprinkle some fresh thyme and garlic, cover in foil and slow roast at 180 degrees for around 9 hours. 

Q: Really, that long? You can finish an entire season on Netflix while slow-roasting that brisket.

A: Yes Ed, the brisket needs to fall off the bone. It needs to be tender in order for it to flake apart when we pull it apart. 

Q: Sounds like a lot of effort goes into the making of this sandwich? 

A: Yes, if you think about it, even the sourdough bread used in the sandwich is made on site by our in-house baker and that is a process in itself. Ou Meul prides itself on using only the best ingredients and if we can make it in-house, we do. At least we don’t have to make the wine ourselves, we’ll leave that up to you guys at Du Toitskloof.