This recipe is based upon my recipe for bolognese sauce, which originally uses beef mince. I've used chunks of beef instead of mince before, which gives a more textured, meatier sauce. It makes a beautiful, tasty bolognese sauce for pasta...
This Saturday I made a trip to the farmer's market and purchased some Puddledub farm buffalo braising steak. The meat is very lean but also extremely tender – not chewy at all. It also has an amazing flavour, with more personality than beef but not as flavoursome as game. I've had buffalo at restaurants before, but this was my first experience of cooking it myself.
1 onion, diced
1 carrot, diced
1 celery stick, diced
1 tblsp rapeseed or olive oil
A packet of lardons or diced pancetta (70g)
2 cloves of garlic
1lb of buffalo steak/beef steak
a handful sage leaves and a bay leaf
salt and pepper to taste
Preheat the oven to gas mark 2/150°C/300°F
1, In a oven proof pan (cast iron, such as le creuset is perfect) heat your oil and add the onion, carrot and celery. Cook, stirring regularly, until softened. If the onion starts to burn, add a pinch of salt - magic trick!
2, Add the lardons or pancetta and cook until the fat turns translucent.
3, Mince the garlic and add it to the pan, stirring continuously to make sure it doesn't burn. Remove from the heat after two minutes.
4, If using steak, dice it into the desired size - I go for about 1 inch cubes, but you can go bigger or smaller depending on taste.
5, In a hot, heavy bottomed pan, heat a small amount of oil and add the meat to it. Sprinkle with salt and stir. The buffalo seems to let off a lot of water, I drained this off. Cook the meat until browned.
6, When you are happy that the meat is browned, add it to the vegetable pan. Mix well and leave on the heat to absorb the flavours for a few minutes.
7, Add the glass of wine and stir until it has evaporated. Tear the herbs and add them to the pan.
8, Add the stock and the tomatoes, then cover and place in the oven. It must cook for at least 2 hours, and up to 4. The longer you leave it, the more the flavour will develop and the better the dish.
You can serve this with pasta, potatoes, rice or bread. It's so, so good, and easily converted to being vegetarian - simply replace the mince and stock with veggie alternatives.
This Saturday I made a trip to the farmer's market and purchased some Puddledub farm buffalo braising steak. The meat is very lean but also extremely tender – not chewy at all. It also has an amazing flavour, with more personality than beef but not as flavoursome as game. I've had buffalo at restaurants before, but this was my first experience of cooking it myself.
1 onion, diced
1 carrot, diced
1 celery stick, diced
1 tblsp rapeseed or olive oil
A packet of lardons or diced pancetta (70g)
2 cloves of garlic
1lb of buffalo steak/beef steak
A glass of dry white wine
500ml beef stock
1 tin chopped tomatoesa handful sage leaves and a bay leaf
salt and pepper to taste
Preheat the oven to gas mark 2/150°C/300°F
1, In a oven proof pan (cast iron, such as le creuset is perfect) heat your oil and add the onion, carrot and celery. Cook, stirring regularly, until softened. If the onion starts to burn, add a pinch of salt - magic trick!
2, Add the lardons or pancetta and cook until the fat turns translucent.
3, Mince the garlic and add it to the pan, stirring continuously to make sure it doesn't burn. Remove from the heat after two minutes.
4, If using steak, dice it into the desired size - I go for about 1 inch cubes, but you can go bigger or smaller depending on taste.
5, In a hot, heavy bottomed pan, heat a small amount of oil and add the meat to it. Sprinkle with salt and stir. The buffalo seems to let off a lot of water, I drained this off. Cook the meat until browned.
6, When you are happy that the meat is browned, add it to the vegetable pan. Mix well and leave on the heat to absorb the flavours for a few minutes.
7, Add the glass of wine and stir until it has evaporated. Tear the herbs and add them to the pan.
8, Add the stock and the tomatoes, then cover and place in the oven. It must cook for at least 2 hours, and up to 4. The longer you leave it, the more the flavour will develop and the better the dish.
You can serve this with pasta, potatoes, rice or bread. It's so, so good, and easily converted to being vegetarian - simply replace the mince and stock with veggie alternatives.
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