Birria and bourbon barrel-aged Zinfandel are a 1000 Stories match made in heaven. Tender, slow-cooked meat. Ripe fruit, savory spice, and herb notes. What more could you want in this warming dish perfect for winter?
Hailing from the Mexican state of Jalisco, birria is a super savory, slow-cooked stew typically prepared with goat, which means mouthwateringly tender meat and piquant broth.
To create your own birria and bourbon barrel-aged wine pairing at home, check out Claudette Zepeda’s recipe for birria beef tacos via Food & Wine below or support your local birria takeout spot.
- 1 (2-pound) boneless chuck roast (about 2 1/4 inches thick)
- 2 pounds English-cut beef short ribs (about 3 ribs)
- 2 tablespoons plus 1/4 teaspoon kosher salt, divided, plus more to taste
- 8 cups water
- 1 cup finely chopped white onion, rinsed
- 1/3 cup finely chopped fresh cilantro
- Canola oil, for greasing
- 32 (6-inch) fresh corn tortillas or 16 packaged corn tortillas
- Lime wedges, for serving
Sprinkle chuck roast and short ribs all over with 2 tablespoons salt. Combine roast, ribs, and adobo in a large nonreactive bowl; toss to coat. Cover and chill at least 4 hours or up to 24 hours.
Preheat oven to 300°F. Transfer adobo mixture to a large (9 1/2-quart) Dutch oven; add 8 cups water. Bring to a simmer, uncovered, over medium, stirring occasionally. Cover with lid, and place in preheated oven. Bake until meat is fork- tender, about 4 hours.
Remove chuck roast and short ribs from braising broth, and transfer to a large bowl; cover with aluminum foil to keep warm. Return broth in Dutch oven to heat over medium, and cook, uncovered, skimming off fat as needed, until reduced to about 8 cups, 15 to 20 minutes. Season broth with salt to taste. Shred meat; discard bones. Toss meat with 1 1/2 cups of the broth.
Stir together onion, cilantro, and remaining 1/4 teaspoon salt in a small bowl; set aside.
Heat a large nonstick electric griddle to 400°F or a large (12-inch) cast-iron skillet over medium-high. Using a paper towel dipped in canola oil, lightly grease griddle. If using fresh tortillas, stack 2 tortillas, and use tongs to dip them together into adobo broth. (If using packaged tortillas, dip 1 tortilla per taco.) Place stacked tortillas on griddle; top with 1/4 cup meat. Repeat with as many tortilla stacks as will comfortably fit on griddle. Cook until bottom tortilla is lightly browned and crispy, 1 to 2 minutes. Fold tacos in half, gently pressing with a spatula. Transfer to a serving plate. Repeat process with oil, adobo broth, remaining tortillas, and remaining meat.
Serve tacos hot with onion-cilantro mixture, lime wedges, and remaining adobo broth for dipping or sipping.
Adobo can be made up to 3 days ahead. Meat can be braised up to 2 days in advance and reheated in broth before shredding meat and reducing broth.
Distance has nothing on game night. Whether you’re starting your own game night tradition or taking your weekly poker night online, up the ante with a glass of bourbon barrel-aged wine in hand.
Here are our tips for safely hosting the ultimate virtual game night with friends or the whole family:
Set the scene with a theme: All dressed up with nowhere to go? Sounds like an ideal way to celebrate game night.
Raise the stakes: Everyone wins when this week’s game night loser coordinates next week’s signature cocktail or wine pairing. (Hint: 1000 Stories has you covered.)
Game on: Check out some of our game night favorites.
Card Games: Poker, Gin Rummy, Blackjack, Hearts
Board Games: Backgammon, Chess, Checkers, Monopoly
Word Games: Boggle, Scrabble, 20 Questions, Charades
First mentioned in Charles Dickens’ “A Christmas Carol” in 1843, the Smoking Bishop Cocktail is warm, sweet, and perfect for the holidays. For a modernized take, we’ve recreated the recipe found in “Drinking with Dickens”, written by the author’s great-grandson Cedric, and brought it all together with one of our favorite bottles of red – the 1000 Stories Zinfandel.
Perfectly balanced, our Zinfandel is bourbon barrel-aged and exceptionally smooth with a ripe raspberry character. The bramble and berry palate is accented by a savory richness, layered over notes of dried herbs and burnt vanilla for the perfect balance.
What you need:
6 Seville oranges
½ cup Demerara sugar
1 bottle 1000 Stories Zinfandel
1 bottle Ruby Port
30 cloves (optional)
5 dried green cardamom pods
Orange peel for garnish
If you can’t find Seville oranges, don’t worry. Simply substitute five navel oranges and add the juice of one lemon when roasting, and you’ll be in good shape.
You can even bottle this batch cocktail to enjoy any time of the year! In this case, just fortify your concoction with Orange Brandy and omit the port. When ready to serve, simply heat your drink and add the port with a cup of water.
Note: When your cocktail is finished brewing, it may actually appear to be smoking slightly as the vapor rises, hence the name – the Smoking Bishop!
So whether you’re curling up with a classic novel, or treating your friends and family at home, let’s all raise our glass to the timeless power of a good story!