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.

For the roast:
• 6 lb. Rump Roast
• 1 1/2 cups of water
• 1 cup red wine vinegar
• 1 cup red wine
• 1 large onion sliced
• 3 Bay leaves
• 1 tbsp. Pink peppercorns
• 1 tbsp. Green peppercorns
• 1 tbsp. Black peppercorns

For the gravy:
• 3 tbsp cornstarch in water

For the potatoes:
• 6 Russet Potatoes, peeled and cubed
• one garlic head, roasted and peeled
• 3 tbsp butter
• 1/2 cup heavy cream
• 1/2 cup sour cream
• salt and pepper to taste

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.