BUFFALO BOURGUIGNON WITH DUCK FAT-POACHED RED POTATOES

Steps:

• 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.