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Gourmet Recipes for Your Festive Table

Cassoulet Paired with Sterling Iridium Cabernet Sauvignon

Serves 6

Cassoulet

Warm your holiday celebrations with Cassoulet, a classic French dish that embodies comfort and culinary richness. This hearty blend of tender beans, succulent meats, and aromatic herbs is simmered to perfection, offering layers of indulgent flavors. Pair with Sterling Iridium Cabernet Sauvignon, and experience how the wine's full-bodied character beautifully enhances the rich, hearty nature of the dish. The complementary flavors create a memorable dining experience, perfect for sharing cherished memories with every bite.

Ingredients

Cassoulet Base

1# Small diced Bakers smoked pork belly (can sub double cut bacon)

1 ½ Cups small diced onions

1 ½ Cups small diced carrots

1 ½ Cups small diced red cabbage

3 TBSP avocado oil (neutral oil)

4 Large garlic cloves (minced)

3 Large sprigs of thyme

2 oz Tomato paste

8 oz Red wine

4 Cups cooked Rancho Gordo Scarlett Runner Heirloom Beans (Can sub cannellini beans)

4 Cups roasted chicken stock

Salt to taste

Roasted Pork Shoulder

4# Niman Ranch pork shoulder

¼ Cup avocado oil (Neutral oil)

1 Large diced yellow onion

5 Whole garlic cloves

5 Bay Leaves

4 Thyme sprigs

1 TBSP black peppercorns

8 oz Red wine

1 Quart roasted chicken stock

Salt to taste

Directions

Method for Cassoulet base

In a large base stock pot, heat 3 TBSP of avocado oil until the pan is slightly smoking. Add small, diced bacon.

Continue cooking bacon until some fat has rendered out and the bacon starts to caramelize.

Once the bacon is caramelized add a mirepoix of yellow onions, carrots, and purple cabbage. Sauté mirepoix with bacon until the carrots and onions are slightly caramelized.

Add minced garlic and thyme sprigs

Turn down the heat and add tomato paste. Sauté for 2-4 minutes on low heat.

Add red wine and turn the heat back up. Continue to cook until most of the wine has evaporated.

Add the roasted chicken stock and cooked heirloom beans. Cook on low until the cassoulet base has thickened. The base should have a stew-like consistency.

Method for roasted pork

Preheat oven to 350 degrees

Prep Niman Ranch pork shoulder into large, diced pieces.

Season the Pork shoulder with salt

Preheat a cast iron pan on high. Add avocado oil and heat until the pan is slightly smoking.

Add the pork shoulder and brown on all sides. Sear in batches if you do not have a large enough skillet.

Once the pork has been seared remove and place in an oven proof pan.

Add onions and garlic cloves to the cast iron skillet. Caramelize and add tomato paste.

Add red wine to deglaze. Reduce by 25%, and then add roasted chicken stock, bay leaves, black peppercorns, and thyme sprigs.

Continue to heat to a boil. Once it comes to a boil add to the pan with pork shoulder and cover tightly.

Roast covered for 1 ½ -2 hours, or until for tender. Check texture after 1 ½ hours of cook time.

Once the pork shoulder is tender, remove and serve over cassoulet.

To Assemble the cassoulet, ladle cassoulet base into appropriate bowls and top with roasted pork shoulder. Toasted herb breadcrumbs can also be added as an additional garnish.

Chef Jason

The culinary team at Sterling Vineyards is led by Chef Jason Toji. A graduate of the Culinary Institute of America, Chef Jason is a Napa Valley veteran and brings with him a passion for perfecting dishes in an elevated yet approachable way. Paired with our Sterling Reserve wines, these dishes are sure to make every meal a memorable occasion.

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