Roast Beef with Sherry

Pair with Oloroso

Oloroso, as its name suggests, is a wine with an enormous aromatic complexity. Due to its powerful personality it can be perfectly matched with even the most complex and sophisticated dishes, such as this delicious recipe for Roast Beef with Oloroso Sherry.

Ingredients

3 kg  
rib of beef
5  
Garlic cloves peeled
1 glass 
Sherry brandy
1 glass  
Oloroso Sherry
Splash  
Olive oil
To taste 
Salt & Pepper

Directions

Clean, trim and truss the meat. Rub it thoroughly with garlic, season with salt and pepper, and add the garlic cloves. Heat a cupful of oil in a large frying pan or roasting tin on top of the stove, then brown the meat well on all sides until it has formed a crust to keep in its juices, colour and other qualities. Pour the sherry brandy over the meat, then sprinkle with the sherry and place the pan in a pre-heated oven. Roast for 15 minutes per kg, turning the meat over half way through. Baste frequently during cooking, being careful not to let the meat dry out, burn or overcook. Beef cooked in this way should still be bright pink inside, but if you prefer it rarer or well done adjust the timing accordingly. Allow the joint to stand after removing from the oven. Serve it warm, carving into slices at the last minute so that it remains juicy. Fresh vegetables tossed in a little butter are a good accompaniment.

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Pairing Oloroso with food

The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC. 

This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.

Oloroso fast facts

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

Smooth and Persistent

Ideal accompaniment for prolonging the sensation of intense flavours.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.

Analytic data

  • Alcoholic content between 17 and 22% vol.
  • Sugar < 5 gr. / litre
  • Total Acidity (tartaric) 4 - 6 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
  • High in Gylcerine Content 8 - 10 gr. / litre
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Meet the maker

José María Quirós Sacaluga
Bodegas Tradición ,...
Victoria Frutos Climent
Bodegas Real Tesoro &...
Reyes Gómez Rubio
Sánchez Romate ,...
Juan Manuel Hidalgo
Emilio Hidalgo ,...
Ignacio Lozano
Osborne , Enólogo
Jan Pettersen
Fernando de Castilla...
Manuel José Valcarcel Muñoz
Bodegas Fundador SLU...
Rocío Ruiz
Bodegas Urium ,...
Salvador Espinosa Rodríguez
Bodegas y Viñedos Díez-Mérito...
José Carlos Garrido Saborido
Bodegas Argüeso ,...
Jerez-Xérès-Sherry

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