SUMMER 2011


RECIPE


About The Chef – David Myers Chef David Myers embarked on numerous culinary adventures and studied under some of the finest chefs in the nation and abroad before opening his first restaurant in 2002. Five years later, he opened his second restaurant, Comme Ça, a traditional French brasserie in West Hollywood, California. A second Comme Ça location was unveiled in Las Vegas in 2010. Chef David says that the menu of Comme Ça is based on “the kind of food I cook at home, for myself and my friends.” Chef David has earned numerous industry honors, and has appeared on the Today Show, the Early Show and Iron Chef America, and also starred in Shopping with Chefs on the Fine Living TV Network. He kindly shares his Paleron recipe as a fine match for our Cabernet Sauvignon.


Chef David Myers’ Paleron


Enjoy with Vina Robles 2008 Cabernet Sauvignon Ingredients


1 ea - beef Paleron (whole chuck will work if Paleron is not available) Canola oil


1 ea - yellow onion 1 cup - button mushrooms


2 ea - large carrots 4 ea - celery stocks 2 qts - veal stock


1 bottle - Vina Robles Cabernet Sauvignon (or any of your other favorite red wines) 1 bouquet garni (a small bundle of thyme, bay leaf, black peppercorns, and garlic)


Method Preheat a large roasting pan on medium high heat. Season the Paleron with salt and pepper. Put a small amount of canola oil in the pan and sear the meat on all sides until dark brown. Once the meat is properly seared, place it in a vessel that is taller than wide. Pour off the excess oil into an old coffee can or something similar. Next, roast all of the roughly chopped vegetables (mirepoix) in the pan that you seared the meat in. Once the mirepoix is cooked, add the whole bottle of red wine. Reduce the wine by half and then add the bouquet garni and the veal stock. Pour all of this over the meat, cover with tin foil and place in a 300 degree oven for 4-5 hours until a bamboo skewer can be inserted into meat with little resistance. Very important: All braised items should be made 1 day in advance. Once the cooking is done, the meat


needs to cool down in the broth. Removing the meat too early will result in dry meat. When you are ready to serve, remove the meat from the broth, cut into the desired portion size and add to a baking tray. Place the broth in a large pot and bring to a boil. Strain away all of the mirepoix and discard the bouquet garni. Once the stock is reduced by 1/3, pour it over the portioned meat and toss into a 400-degree oven for 10 minutes. Serve Paleron with pommes puree or polenta and some roasted carrots. Spoon some of the extra jus (reduced meat stock) over the Paleron and enjoy.


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