Sous-vide paleron – red-wine shallots & potato mash
Preparation
Why this wine?
Good to know
Tips & insights
- Cook the paleron sous-vide in the bag with thyme for a long time until the marbled connective tissue is tender.
- After the bath, pat the meat dry and sear it hard all over in a hot pan.
- Braise the shallots gently in the reduced Gigue until they are soft and glossy.
- For the mash, use floury potatoes, work in warm milk and butter and do not stir too long.
- Use the same wine you drink; the reduced shallots then return deepened in the pairing.
Frequently Asked Questions
Which wine pairs with sous-vide paleron?
The Gigue. It is already in the red-wine shallots and carries the tender braised meat with lively fruit and fine tannins, without weighing it down. If the dish is seasoned more robustly, the Sarabande gives more density and spice and meets it with quiet depth.
What temperature and time does paleron need sous-vide?
Paleron is rich in connective tissue and turns tender and juicy at about 65 to 68 degrees over 24 to 36 hours. The long, even heat dissolves the collagen into gelatine while the meat stays sliceable. Afterwards, simply sear it hard for aroma and colour.
How does the potato mash turn especially creamy?
Use floury potatoes, steam them and let the steam escape briefly. Work in warm milk and butter with a masher, never a blender, or the mass turns gluey. Brisk mixing keeps the mash loose and airy.
Can I replace the potato mash?
Yes. A celeriac purée or a potato-celeriac mash goes just as well and takes up the red-wine shallots. A creamy bed of polenta also works. Choose a quiet, velvety side that absorbs the sauce and keeps the tender paleron at the centre.
