Recipe: Braised Bondiola with Rutini Cabernet Malbec Collection

The seasonal cuisine of chef Juliana López May proposes an autumn dish paired with one of the most selected wines of the winery. A proposal to delight your senses.

Juliana’s braised bondiola is a slow-cooked recipe that invites you to gather around the table and let yourself be enveloped by the warm aromas of home. The meat, cooked for hours with herbs, vegetables and red wine, reaches a texture that melts just by looking at it. Next to it, the oven-baked golden cabbage provides a crunchy and vegetable counterpoint that completes the experience.

To accompany this recipe, we suggest a wine to go with its depth: Rutini Colección Cabernet Malbec. This blend of two great Uco Valley grape varieties – the spicy character of Cabernet Sauvignon and the vibrant fruit of Malbec – is ideal for dishes with long cooking times, concentrated sauces and complex aromatic profiles.

Here is the recipe:

BRAISED BONDIOLA WITH BAKED CABBAGE

Ingredients: for 6 persons

• 4 slices of bondiola (250 gr each)
• 1 onion
• 1 head of garlic
• rosemary and thyme
• 1 carrot
• 1 celery
• 1 leek
• 4 tablespoons of honey
• ½ bottle of red wine
• 1 small white cabbage
• Olive oil
• Salt and pepper

Preparation:

• Cut all the vegetables (except the cabbage) into slices and brown them in a large pot.
• Brown the bondiola slices on all sides.
• Add the bondiola to the vegetables and add the wine and herbs.
• Cover and cook for 2 hours in the oven until fraying.
• At the moment of serving, strain the sauce, let it reduce a little, degrease it and use it as follows
• The bondiola can be made overnight.
• For the cabbage: Cut the cabbage into wedges and place on a plate with olive oil on top and bottom.
• Bake in a high oven until golden brown.

This culinary proposal invites you to turn an autumn meal into a special moment. Enjoy this recipe with Rutini Colección and celebrate the nobility of the ingredients, the know-how in the kitchen and the art of sharing.