As a chef, I appreciate the transformational power of a good stock. For me, this humble liquid forms the invisible architecture of exceptional cuisine – the foundation upon which remarkable flavours are constructed. A meticulously prepared stock transmits depth and character through every element of a dish. It’s the difference between cuisine that simply satisfies and cuisine that resonates. When proteins, aromatics, and herbs surrender their essence during those long, patient hours of simmering, they create something greater than their individual parts.
The incorporation of a quality red wine elevates this transformation to an art form. A thoughtfully selected wine brings not merely acidity and sweetness but complex tannins and fruit notes impossible to achieve through other means. The alcohol serves as an exceptional solvent, coaxing out flavours inaccessible to water alone, while the wine’s own character melds with the stock’s backbone.
For a truly magnificent stock, I love the Alto Estate Blend 2022. This exceptional vintage – born of a cool growing season following Cape Town’s cold, wet winter of 2021 – allowed grapes to ripen slowly, developing deeply concentrated flavours that translate magnificently into stock-making. The blend’s composition of 60% Cabernet Sauvignon, 30% Shiraz, and 10% Cabernet Franc creates a perfect harmony of structure and flavour. Its intoxicating notes of fynbos, pencil-shavings, and maritime salinity, coupled with its firm, muscular tannins and nuances of black currant, plum, dried fig, and tobacco leaf, infuse a stock with a beautiful complexity and depth.
A persistent misconception plagues many kitchens: that cooking wine need not be of drinking quality. This notion fundamentally misunderstands the alchemical process of reduction. When wine reduces in a stock, its essence becomes concentrated – every characteristic intensifies. The harsh notes, chemical additives, and imbalanced profiles of inferior wines don’t magically transform, they magnify.
The Alto Estate Blend 2022, with its broad-shouldered structure and sensual plushness, doesn’t merely contribute flavour, it brings architectural integrity to the stock. Its inherent excellence becomes the stock’s foundation, creating a liquid base worthy of the finest culinary creations. This Alto Estate Blend Beef Stock recipe is one of my favourites – make a batch and see how it transforms your favourite casseroles and soups into something truly special.
Alto Estate Blend Beef Stock
INGREDIENTS
2 kg beef bones
2 onions, peeled and quartered
4 carrots, peeled and roughly chopped
1 bunch leeks, washed and roughly chopped
1 bunch celery, washed and roughly chopped
small handful fresh thyme
small handful fresh rosemary
300 ml Alto Estate Blend 2022
3 ml black peppercorns
3 bay leaves
60 ml tomato paste
4 litres cold water
METHOD
Heat the oven to 160° C. Place the bones on two baking trays. Place in the oven and roast for 1½ to 2 hours. Once the bones are roasted put them in a large saucepan.
Place the carrots on one tray (use the same trays that you used to roast the bones) and on the other tray spread out the onions, leeks, celery, and onions. Toss around in the residual beef fat and roast in the oven for 15 – 20 minutes until golden brown, stirring every 5 minutes. Scrape the roasted vegetables into the saucepan with the bones.
On one of the trays add the tomato paste and Alto Estate Blend 2022. Place in the oven and cook for 20 minutes, stirring every 5 minutes. Remove from the oven and scrape the tomato paste and red wine reduction into the saucepan.
Add the thyme, rosemary, black peppercorns, bay leaves, and water. Place on a high heat and bring to a simmer then reduce the heat and cook uncovered for 8 hours. Every time a layer of scum or fat forms on the surface of the stock skim it off. After about 4 hours of cooking add more water to replace the liquid that has been lost in the cooking and skimming process.
After 8 hours of cooking, remove the large pieces of vegetables and bones from the stock and discard them. Carefully pass the hot stock through a sieve or chinois that has been lined with cheesecloth or a clean tea towel. Again, discard any remaining vegetables and bones.
Allow your stock to cool completely before portioning it into 1l containers or zip seal bags that will allow for easy storing or freezing.
USE EXCEPTIONAL INGREDIENTS
In all our JAN kitchens we understand that exceptional ingredients yield exceptional results. A stock made with Alto Estate Blend 2022 does more than just complement dishes, it elevates them to heights worthy of their Michelin-starred surroundings. And of course, it goes without saying, that a glass of Alto Estate 2022 makes an excellent accompanying pour!
