Buffalo Bourguignon with Duck Fat-Poached Red Potatoes

Total Time:
12 hr 40 min
Prep:
20 min
Inactive:
8 hr
Cook:
4 hr 20 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 3 pounds lean buffalo stew meat, cut into 2-inch cubes
  • 5 cups red wine
  • 5 sprigs fresh thyme
  • 4 sprigs fresh parsley
  • 1 bay leaf
  • 2 black peppercorns
  • 8 ounces bacon
  • 5 tablespoons olive oil
  • 2 1/2 tablespoons flour
  • 1 onion, sliced
  • 1 shallot, chopped
  • Salt and pepper
  • 3 1/2 cups beef stock, plus more if necessary
  • 1 tablespoon tomato paste
  • 3 cloves garlic, 2 cloves minced and 1 clove smashed
  • 20 peeled red potatoes
  • 3 cups duck fat
  • 20 pearl onions
  • 1 tablespoon unsalted butter
  • 1 pound cremini mushrooms, quartered
  • 1 pinch of salt
Directions
  • Marinate the buffalo shoulder meat in a large bowl with 2 cups of the red wine overnight.

  • Preheat the oven to 450 degrees F.

  • Place the parsley, 3 sprigs of the thyme, the bay leaf and peppercorns on a square of cheesecloth and tie into a bundle with kitchen twine.

  • Cut the bacon into 1/4-inch cubes. Saute the bacon in 4 tablespoons of the olive oil in a braising pan over medium heat until brown, then remove from the pan using a slotted spoon.

  • Drain the meat from the wine marinade and dry with paper towels, add the meat to the bacon fat and brown all sides.

  • Sprinkle the flour over the meat to coat evenly. Place the braising pan in the oven for 5 minutes. Remove the pan, toss the meat, and return it to oven until the meat is browned, about 5 more minutes.

  • Remove pan from oven and reduce the oven temperate to 300 degrees F.

  • In a separate saute pan, saute the onion and shallot with a pinch of salt and pepper over medium heat until soft, about 4 minutes. Add the bacon.

  • Heat the braising pan on the stovetop over medium heat. Add the remaining 3 cups of red wine, 3 cups of the beef stock, the tomato paste, minced garlic, cooked shallots and onions and the herb bouquet. Bring to a simmer, cover, and place the braising pan in the oven. Cook until the meat is tender, about 3 1/2 hours.

  • When there is about 1 hour left for the meat to cook, heat the duck fat in a medium pot to 200 degrees, and then add the smashed garlic, the remaining 2 sprigs thyme and some salt and pepper. Add the potatoes and cook, keeping the fat at 200 degrees, until soft, about 45 minutes.

  • In a separate saute pan, saute the pearl onions in the butter over medium heat until brown. Add the remaining 1/2 cup beef stock and some salt and pepper and simmer until tender, about 30 minutes.

  • In a separate saute pan, saute the mushrooms in 1 tablespoon olive oil over medium-high heat until tender, then season with some salt and pepper.

  • When the meat is done, strain the liquid from the braising pan into a saucepan. Discard the herb bouquet and reserve the meat.

  • Return the meat to the braising pan and top with the pearl onions and mushrooms.

  • Begin to reduce the liquid in the saucepan over high heat; adjust the thickness of the sauce by continuing to reduce if too thin or adding stock if too thick.

  • Pour the sauce over the meat and vegetables in the braising pan and bring to a simmer. Serve the bourguignon in a bowl surrounded by the duck fat-poached potatoes.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.


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