We would normally recommend pairing Bel Bruzzo with a good Italian Sausage dish or anything pork. When we tasted this recipe with the Bel Bruzzo though, we became believers in the power of a good beef recipe. The recipe has all the essentials for the Bel Bruzzo; fatty, sweet, and savory. The sweet from the cherries balances nicely with this fruity wine while the beef provides the sustenance the Italian wine is looking for. Make this when the weather starts to cool down. Open your Bel Bruzzo at the start of this recipe to let breathe while the beef cooks.

2 1/2 pound beef roast
salt & pepper
olive oil
1 large yellow onion
12 ounces cherry juice
1 cup beef broth
1 cup frozen sweet cherries
bread rolls (we used sourdough rolls) about 6

Preheat oven to 300 degrees.

On stovetop, heat about 2 tbsp olive oil in a Dutch oven over medium heat. Season beef generously with salt and pepper on all sides. Brown beef on all sides when oil is hot then add onions. Cook until onions start to brown. Add the cherry juice, beef broth, and frozen cherries to the pot and give a stir. Cover and place in oven to cook for 4 hours, turning halfway through. When beef is done remove the beef from the pot and place on a cutting board. Pull apart and shred beef.

Blend the remaining juices with an immersion blender or transfer to a blender or food processor. Add beef and juices back to pot to fully coat beef with juices. Spoon onto rolls and enjoy with your Bel Bruzzo.