![]() ![]() Past Recipes Jeramie's Lamb Shanks and Soft Polenta Mediterranean Seasoned Lamb Kefta Pitas Mt. Tam Cheese and Pear Panini Petrale Sole with Lemon-Caper Brown Butter Sauce Skirt Steak with Chimichurri de Naranja with Spinach and Tostones Asparagus and Trumpet Mushrooms with Humboldt Fog Cool Balsamic and Black Pepper Strawberries with Warm Toasted Mozzarella Flatbread Ginger Double Duck Wonton Soup Grilled Miso Glazed Salmon with Drunken Cabbage Nutty Pork with Rosemary Potatoes Lemon roasted Asparagus over Spaghettini Dungeness Crab Croquettes with Lemon Paprika Aioli Boneless Leg of Lamb with Rosemary Chevre and Shiitake Mushroom Turnovers Chicken Breasts with Paprika Cream Sauce Gruyère and Mushroom Stuffed Pork Chops Thai Grilled Lobster with Lemongrass Dipping Sauce Avgolemono - Greek Lemon Chicken Soup Pinot Braised Short Ribs with Creamy Polenta Chicken Liver Bruschetta with Ajvar Hokkian Spicy Noodles with Prawns Lamb Stew with Spring Vegetables and Prosciutto Chunks NY Pepper Steaks with Gremolata Butter Bleu Cheese Stuffed Portobello Mushroom Burgers Swahili Chicken in Coconut Vinegar (Kuku Siki) Herb Marinated Grilled Leg of Lamb Grilled Ham Steak with Peach/Orange Coulis |
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Sauerbraten with Garlic Mashed Potatoes
Pairing with Cabernet Sauvignon At Navarro we believe that good taste takes time. Our Cabernet Sauvignon is a wine which confirms that good things are worth the wait; we don't release Navarro's Cabernet until 5 years after the grapes are harvested. The same patience applies to this classic comfort food which makes those of German heritage salivate at the mere mention of its name. This Teutonic-inspired roast beef dish requires a little extra effort before it is even put in the oven but the results will reward your precision and patience. This recipe is worthy of a special occasion such as the opening of an aged Cabernet with family and friends. Special thanks to Cheryl Lindgren from Vinalhaven, ME for providing the recipe and cooking it on a West Coast visit.
Marinate the roast in the liquid either in a pot or a plastic container which allows for the most even immersion of the roast's surface area. Let the meat soak in the ingredients for 5 days, turning it with a fork twice a day. Prior to roasting the meat, remove it from the marinade(reserving the marinade) and use a braising pan to brown the meat on all sides. Bake in a 300 degree oven for four hours, or until the meat has reached an internal temperature of 140 degrees. You can vary baking time based on how you prefer to have your meat cooked. To make the gravy, deglaze the pan on medium high heat with a little bit of the marinade first, then add in the rest and stir until bubbling, and reduce for a few minutes. Stir in the cornstarch and water mixture a little at a time until the gravy thickens up nicely. Slice the meat and serve with the gravy. For the potatoes, boil them until they are soft yet slightly resistant to fork prods. Preferably using a ricer, though if one is not available, a masher will do, work the potatoes, butter and garlic until smooth. Fold in the sour cream and heavy cream until the mixture is smooth. It can be kept for a few minutes in a 215 degree oven until the meal is served. |