Mark Miller's Cabernet Tamales with Beef and Black Pepper

Note from Cheri: The recipe, photo and text below is reprinted with permission from Tamales (2002 Wiley). It was created by celebrity chef Mark Miller (of Coyote Cafe fame). Tamales is a fabulous book that brings this simple food to new levels of haute cuisine. Click here for more information about this book, along with more sample recipes from Miller's co-authors Styephan Pyles and John Sedlar. MUCH MORE ON TAMALES! Be sure to check out the FabulousFoods.com Tamale Tutorial for recipes and photo instructions for making this fabulous, festive food. Even if you're new to making tamales, you're sure to achieve spectacular results.

The complex, satisfying flavors of rich, fruity cabernet sauvignon wine and robust, peppered beef were made for each other. Cabernets are often described as "peppery," which is why this combination works so well. Use a young, non-tannic California cabernet for this recipe. For the most dramatic presentation, I like to serve these tamales in dried red corn husks, but as our supply of red corn is grown specially for us at Coyote Café and it is hard to find otherwise, you should plan on using yellow corn husks, or dye them with hibiscus tea. Either way, the results will be striking.

For the Braised Beef 1 tablespoon olive oil 1 pound chuck steak, diced salt and freshly ground black pepper 2 cups water 1 cup Cabernet Sauvignon wine, or more water 1 bay leaf For the Sauce 2 cups Cabernet Sauvignon wine For the Tamales Fresh or Dried Corn Tamale Dough 6 large dried corn husks, soaked in warm water for 30 minutes 2 tablespoons coarsely cracked black pepper

Serves 8 Preheat the oven to 325° F. Heat the olive oil in a sauté pan. Season steak with salt and pepper to taste and sear over medium-high heat while stirring, for about 5 minutes, until browned. Transfer to a casserole or oven proof dish, add the water, wine and bay leaf (add more water, if necessary, to cover the steak). Cover the casserole and braise in the oven for 2 hours, until the meat is perfectly tender. Remove from the oven, strain the meat and set aside. While the beef is cooking, pour the wine into a saucepan and bring to a boil. Reduce over high heat until 3/4 cup remains. Let cool. Prepare the dough, substituting 1/2 cup of the reduced Cabernet for an equal amount water (reserve the remaining reduced Cabernet). Drain the corn husks and shake dry. Tear 16 thin strips (about 1/8 inch wide) from 2 of the husks and set aside for tying the tamales. Lay out the remaining 8 corn husks on a flat work surface. Take a 2 oz. (1/4 cup) portion of masa dough and, using a tortilla press or heavy pan, flatten to a thickness of about 1/4 inch. Place the masa dough inside each husk, leaving about 1 1/2 inches of exposed corn husk on each end and 3/4 inch at each side. Spread about 2 heaping tablespoons of the braised beef on top of the masa. Bring the sides of the cornhusk together, fording the dough; before securing the husk, press the cracked pepper on top of the dough so it adheres. Tuck on side of the husk under the other and roll up the tamale so the sough is completely enclosed inside the husk. Twist each end and tie with reserved strips of corn husk. Repeat for the remaining tamales. Fill the bottom of a steamer or saucepan fitted with a strainer or vegetable basket with 2-3 inches of water. Bring the water to boil and place tamales in the steamer. Cover tightly with a lid or foil. Steam tamales for 30-35 minutes over lightly boiling water, adding more boiling water as necessary. Tamales are done when they feel firm to the touch but are not hard and the dough comes away easily from the husk. Let rest at least 5 minutes before serving. Warm the reserved Cabernet. Place the tamales on serving plates and, with a knife, slice open the wrappers from end to end. Spoon or drizzle the warmed, reduced Cabernet around the tamales.