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Pairing of the Day: April 11-15, 2011

Slide 4 of 5

Beef Brasato with Pappardelle and Mint

At Incanto, chef Chris Cosentino braises beef shank and oxtail in red wine to make a brasato he serves with house-made mint pappardelle. Instead of oxtail, the dish uses just beef shank. Fresh pappardelle from a store replaces the house-made kind.

Pairing: Blackberry-rich Washington-state Syrah: 2008 Owen Roe Ex Umbris.

slideshow  More Recipes by Chris Cosentino

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