Red Wine-Braised Beef
Peter Pastan loves the beef flatiron (or top blade) steak from the shoulder because it stays tender and flavorful after long braising, unlike the brisket or round roast, which can get stringy. At the Piedrasassi harvest dinner, he marinated the meat in just-picked and crushed Syrah grapes; in this recipe, table grapes work just as well. More Recipes with Red Wine
The beef flatiron is usually precut and sold as individual steaks. This whole flatiron roast will need to be ordered from the butcher in advance.
Serve this luscious beef with more of the wine it was braised in—which, at this dinner, means Syrah. The licorice hints in Moorman's Holus Bolus make it particularly intriguing; another terrific Syrah to try is the peppery Jelly Roll, a boutique label owned by Jim Knight.