Chef Markus Cooks His Favorite Meals With Toasted Head Wine!
Denver-based Executive Chef Markus Georg shares two of his favorite meals, both served with braised red cabbage.
*Full recipes below!*
Yield: 4 portions
2 lb. beef top round or shoulder tenderloin trimmed and cut into 2-inch cubes
¼ cup "good quality" sweet paprika
¼ cup all purpose flour
6 oz. tomato paste
3 garlic cloves, peeled and minced
2 cups Untamed Red wine
1 qt. veal stock (beef stock can be substituted)
5 yellow onions, sliced
½ cup olive oil
Season the meat to taste with kosher salt, black ground pepper and the paprika. Dust the meat with flour before searing. Place a large heavy pot over medium heat with ¼ cup olive oil. Heat until smoking hot and add the meat to sear it, stirring frequently. Once the meat is seared, add the tomato paste and garlic and continue to stir frequently, so that the tomato paste has a chance to caramelize. Deglaze with red wine and stock. Bring to a boil, then lower to a simmer and cook until the meat is tender (approximately 1 ½ hours). While the meat is simmering, place another heavy pot on the stove with remaining ¼ cup of olive oil. Heat until smoking and add the onions to caramelize them. Set aside. Add the onions to the goulash about 30 minutes before finishing it.
PAN ROASTED PORK LOIN
6 lb. pork loin
1 tsp. fresh rosemary, leaves only, minced
1 tsp. fresh sage, chopped
1 tsp. Spanish paprika
Kosher salt and black pepper to taste
Mirepoix (onion, celery and carrots)
1 quart veal stock, hot, strained
5 cups Untamed White wine
½ oz. corn starch
Rub the outside of the pork with the salt, pepper, herbs, and paprika. Place the mirepoix in a greased roasting pan and place the pork on top of it. Place it into preheated oven at 375 F for 1 hour and 15 minutes. After it's cooked, pour the wine over the pork loin and continue roasting for 15 more minutes. Remove the pork oin and cover it with foil and set aside in a warm place. Place the roasting pan on a burner and scrape with a wooden spoon to loosen browned drippings. Add 1 quart of veal stock. Simmer the stock until the mirepoix is tender, strain and bring to a boil again. Thicken the sauce with a mixture of 1 part water to 1 part cornstarch and stir until the sauce is smooth. Strain through a fine sieve and adjust the seasoning to taste with salt, pepper and a little more wine if needed. Slice the meat thinly, and serve it with roughly 2 ounces of the sauce poured over the meat.
For a different variation add ½ tsp. of caraway seeds with the mirepoix and rub the pork with Dijon mustard. Mirepoix: a combination of chopped aromatic vegetables -- usually two parts onion, one part celery and one part carrot. Veal stock is available in most delicatessen food markets.
BRAISED RED CABBAGE
2 ½ lb. red cabbage
1 yellow onion
2 garlic cloves
6 juniper berries
1/4 cup sugar
1/2 tsp. caraway seeds
4 oz. butter
1 cup red wine vinegar
1 qt. applesauce
Small pinch cinnamon
Kosher salt and black pepper, to taste
Slice red cabbage very thinly with a knife, or the slicer blade of a robot coup, or mandoline. Place the red cabbage and all of the seasonings, except the butter, in a large braising pan and mix well. Place the butter in the middle and start cooking the red cabbage. When the butter has melted, cook the cabbage for five more minutes. Add red wine vinegar and cook for 5 more minutes. Remove from heat and mix in the applesauce. Season to taste with salt and pepper. Set aside and keep warm.