Wine and Food Pairing : Red Blend with the juicy "Dunbar Dip"

Sep 20, 2017

This Month's Wine and Food Pairing spotlights Dunbar Kitchen & Taphouse's "Dunbar Dip" with Joy Wine & Spirits red blend Kivelstadt wine.

Host Rodney Franks had a chance to sit down  with Charles Wessels of Dunbar Kitchen & Taphouse who brought over Dunbar's signature sandwich "The Dunbar Dip."  Carolyn Joy of Joy Wine & Spirits  paired it with a red blend Kivelstadt. Joy Wine & Spirits hosts wine tastings every Wednesday and Saturday.

Click on the headline above  for the "Dunbar Dip" recipe and to hear the conversation with Carolyn, Charles, and Rodney.

Thank you Joy Wine & Spirits and Dunbar Kitchen & Tap House!

Dunbar Dip with Au jus and Kivelstadt red wine blend
Credit photo courtesy of Mindi McNeil

 

DUNBAR DIP RECIPE:

Au jus:
1 qt beef stock, homemade or low sodium store bought
1/2 cup red wine
Olive oil as needed
1 cup Demi glace
1 carrot
1 onion
1 stalk celery
2 tablespoons tomato paste
2 cloves garlic
4 sprigs fresh thyme
1 sprig fresh rosemary
Salt and pepper to taste
Large dice vegetables and smash sand peel garlic cloves

In a large sauce pan cook vegetables with olive oil until softened
Add tomato paste and continue cooking until it forms a rust colored paste on the bottom of the pan
Add red wine and simmer until evaporated
Add beef stock and bare simmer for 1 hour the add Demi glace. Stir until blended
Strain with a fine strainer or cheese cloth

Beef
2 lbs beef roast like strip loin or eye of round
2 cups roasted garlic cloves
1 tablespoon fresh chopped rosemary
1 teaspoon fresh chopped thyme leaves
2 tablespoons Dijon mustard
2 teaspoons kosher salt
1 teaspoon fresh ground pepper

Marinate beef
In a food processor mix together all ingredients except beef and blend until a smooth paste
Rub beef with paste covering all area and wrap in plastic wrap
Refrigerate overnight

Cook beef
Remove beef from refrigerator and remove plastic wrap
Preheat oven to 400 degrees
Place meat in a roasting pan and put in oven
Immediately drop temperature to 225 degrees
Slowly roast until internal temp reaches 120 to 125 degrees. Time will vary based on cut of beef used.
Remove from oven and allow to rest for about 30 minutes then cool completely in the refrigerator.

Make the sandwich
6 6" pieces of French bread
12 pieces good provolone
Au jus
Slice the roast beef against the grain as thin as possible
Warm au jus in a sauce pan
Heat oven to 375
Split bread lengthwise keeping it in tact on one side
Slightly toast bread in oven. While toasting bread place beef in au jus to warm
Remove bread from oven and divide meat equally between the rolls
Top with cheese and return to oven until cheese is melted
Serve with remaining au jus for dipping