For the Buffalo Bourguignon
- 6 ounces bacon (we like bacon cubes as saves on the chopping
- 1 Tbsp. rapeseed or olive oil
- 3 pounds lean Buffalo Steak Chunks or steak, cut into 2-inch cubes
- 1 sliced carrot
- 1 sliced onion
- 1 tsp. salt
- 1/4 tsp. black pepper
- 2 tbsp. flour
- 3 cups (large cups) full-bodied red wine
- 2 cups brown beef stock (stock cube will do)
- 1 tbsp. tomato paste
- 2 cloves mashed garlic
- 1/2 tsp. thyme
- Crumbled bay leaf
- 18 to 24 small white onions, brown-braised in stock (recipe follows)
- 1-pound quartered fresh mushrooms, sautéed in butter (recipe follows)
- Parsley sprigs
For the Mushrooms
- 2 tbsp butter
- 1 tbsp oil
- ½ lb fresh mushrooms, cleaned, left whole if small, quartered if large
- 1 to 2 tbsp minced shallots
For the Baby Onions
- 18 to 24 peeled white onions
- 1½ tbsp butter
- 1½ tbsp oil
- ½ cup of red wine
Preheat oven to 450 degrees.
Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the buffalo
Dry the buffalo in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
In the same fat, brown the sliced vegetables. Pour out the sautéing fat (if there’s anything left).
Return the buffalo and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the buffalo lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. This browns the flour and covers the meat with a light crust. Remove casserole and turn oven down to 325 degrees.
Stir in the wine, and enough stock so that the meat is barely covered. Add the tomato paste, garlic, herbs. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Turn down the heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork can pierce it easily.
While the beef is cooking, prepare the onions and mushrooms:
Heat butter in a pan. When the butter has melted but not browned, add the onions and sauté over moderate heat for about 5-10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins.
Pour in the liquid, and season to taste. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Set aside until ready to add to the beef.
Place the pan over high heat with the butter, when the butter has melted then add the mushrooms. Toss and shake the pan for 4 to 5 minutes. As soon as they have browned lightly, remove from heat.
Toss the shallots or onions with the mushrooms. Sauté over moderate heat for 2 minutes. Set aside with the onions until ready to add to the beef.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.
To Serve: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times.
Serve with mashed potatoes or Liam and Sinead of Macamore Buffalo’s personal favourite mustard mash and a large glass of Red Wine, it would be rude not to.
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