WAYGU SHORTRIB WITH BROCCOLI, BABY POTATO, TALLOW EMULSION AND ONION JAM
Ingredients
Serves 4
WAGYU SHORT RIBS:
1 lb (500 g) boneless wagyu beef short ribs
kosher salt
freshly ground pepper
CONFIT BABY POTATO:
1 whole garlic head
1 lb (500 g) baby potatoes
1 cup (250 ml) olive oil, plus extra, if needed
ROASTED BROCCOLI:
1 head broccoli
olive oil
salt
TALLOW EMULSION:
3 egg yolks
2 tbsp (30 ml) lemon Juice
1 cup (250 ml) tallow or clarified butter
salt, to taste
ONION JAM:
2 large yellow onions, julienned
½ cup (125 ml) granulated sugar
¾ cup (175 ml) white wine vinegar
Instructions
- To make WAGYU SHORT RIBS: Using an immersion circulator (sous vide), warm a water bath to 140 F (60 C). Generously season beef with salt and pepper and tightly seal in a food saver bag such as a ziplock bag. Place meat in water bath and cook for 24 hours. Alternately, use a large Dutch oven with water and cook in the oven at 140 F (60 C) for 24 hours.
- Remove from water bath and place beef, still in bag, into an ice-water bath. Once fully cooled, remove from bath and discard bag. Place beef, uncovered, on a shallow platter. Refrigerate overnight for meat to dry.
- Preheat oven to 425 F (220 C). Preheat dry, oven-safe frying pan over high heat. When piping hot, add beef to dry pan and sear on all sides just until browned. Then place pan with beef into oven and bake long enough to warm the meat through, about 5 minutes.
- Remove from oven and place meat on a cutting board. Let rest for 10 minutes before cutting and serving.
- To make CONFIT BABY POTATO: Cut whole garlic in half to expose the cloves and place in a small saucepan with baby potatoes. Pour enough olive oil over potatoes and garlic to cover potatoes completely.
- Place saucepan over medium-high heat and bring oil temperature to 194 F (90 C). Reduce heat if necessary in order to maintain oil temperature until potatoes are cooked through, about 1 hour. Remove from heat and cool potatoes in oil until they can safely be removed. Using a slotted spoon, remove potatoes from oil to a bowl and refrigerate, uncovered, until completely cooled. Once cooled, remove from fridge and cut in half.
- Preheat oven to 425 F (220 C). Place potato in a hot, dry, oven-safe frying pan and lightly sear the flat sides of the cut potatoes. Once lightly seared, place pan with potatoes in oven for a couple of minutes until warmed through.
- To make ROASTED BROCCOLI: Preheat oven to 425 F (220 C). Cut broccoli into pieces so that each stem has a couple of florets still attached. Place in a bowl and generously coat with olive oil and a little salt. Preheat dry, oven-safe frying pan over high heat. When piping hot, add broccoli and cook until lightly seared and begins to colour on one side. Place broccoli in oven for 5 to 6 minutes to roast until done as desired, but still a little crisp.
- To make TALLOW EMULSION: Place egg yolks and lemon juice in a blender and whirl just until combined, about a few seconds. Set blender with egg mixture aside. Warm tallow in a saucepan until it reaches 155 F (68 C) on a meat thermometer. Remove from heat. With blender and egg yolks whirling at low speed, slowly add tallow bit by bit, not too quickly or the eggs will separate. Season with salt to taste.
- To make ONION JAM: Sauté onions in a heavy-bottomed saucepan over medium-high heat, continuously stirring until onions start to color. Add sugar and white wine vinegar. Stew onion until liquid is almost completely reduced, resulting in a sweet and savoury Onion Jam. Transfer to a glass jar and cool before serving. Can be refrigerated in a covered container for a few days. Makes 1 cup (250 ml).
Drink Pairings
MISO MUSSELS WITH TOGARASHI-DASHI MARINATED TURNIPS
Ingredients
Serves 2
TOGARASHI-DASHI MARINATED TURNIPS:
8 cups (2 L) water
½ tbsp (7 ml) dried Bonito flakes
½ tbsp (7 ml) Kombu, dried seaweed
4 fresh lemons, zest and juice
⅔ cup + 2 tsp (160 ml) tamari sauce
¼ cup (60 ml) each mirin ( Japanese rice wine) and liquid honey
2 cups (500 ml) baby turnips, halved
6 tbsp (90 ml) sesame oil
2 tbsp (30 ml) togarashi spice, to taste
¼ cup (60 ml) cilantro leaves
¼ cup (60 ml) sesame seeds
MISO MUSSELS:
1 lb (500 g) mussels, scrubbed and de-bearded discarding any that remain open when tapped
1¼ cups (310 ml) white wine
¾ cup + 2 tbsp (200 ml) whipping cream
¾ cup + 2 tbsp (200 ml) unsalted butter, at room temperature
¼ cup (60 ml) blonde miso paste
2 tbsp (30 ml) lemon juice
Instructions
- To make TOGARASHI-DASHI MARINATED TURNIPS: To make dashi, place water in a medium-sized saucepan with Bonito flakes and Kombu. Bring to boil, then remove from the heat and set aside to cool and for flavours to marinate.
- Strain dashi and return to saucepan. Whisk in lemon zest and juice, tamari, mirin and honey. Bring to a gentle boil. Add turnips and cook over medium-high heat, with lid ajar, for 20 minutes or until tender when pierced and flavour is absorbed from dashi. Cooking time will vary depending on size of turnips.
- Remove turnips from liquid and place in a large bowl. Drizzle with sesame oil and toss to coat. Season with togarishi spice according to taste. Cover and set aside.
- To make MISO MUSSELS: Preheat a large, heavy saucepan over medium-high heat. When very hot, add mussels to the dry pan. Immediately pour wine over the mussels. It will boil rapidly. Cover and cook for 1 minute.
- As soon as mussels open, remove from the heat. Using tongs, remove mussels from hot liquid to a separate bowl. Save liquid. Discard any mussels that remain closed. You can leave mussels in their open shells or remove the shells and discard.
- Place saved liquid in a smaller saucepan. Cook over medium-high heat until reduced to about ¼ cup (60 ml). Whisk in cream. Return to a boil and continue cooking until reduced by half. Whisk in butter and miso paste. Add lemon juice and adjust to taste.
- To serve, plate Miso Mussels with turnips, and garnish with cilantro and sesame seeds.
Drink Pairings
TAGLIATELLE BOLOGNESE SERVED WITH GRILLED GARLIC BREAD
Ingredients
Serves 6 to 8
¾ cup (175 ml) olive oil, divided
2 oz (60 g) pancetta, coarsely chopped
½ lb (250 g) lean ground beef
¼ lb (125 g) ground veal
¼ lb (125 g) ground pork or Italian sausage (casings removed)
3 garlic cloves, finely minced
1 large yellow onion, peeled and finely chopped
2 small carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 x 28 oz (796 ml) can crushed plum tomatoes
2 cups (500 ml) dry red wine
1 tsp (5 ml) crushed red pepper
½ tsp (2 ml) nutmeg
¼ cup (60 ml) flat-leaf parsley, coarsely chopped
2 tsp (10 ml) dried oregano
3 tbsp (45 ml) fresh rosemary, coarsely chopped
1 piece Parmesan rind, about 3-in (7.5 cm) square (optional)
2 tsp (10 ml) brown sugar
sea salt and freshly ground black pepper, to taste
2 lbs (1 kg) fresh tagliatelle
1 tbsp (125 ml) salt
freshly grated Parmesan, for garnish
GRILLED GARLIC BREAD:
1 cup (250 ml) unsalted butter
4 garlic cloves, minced
1 tbsp (15 ml) sea salt
½ cup (125 ml) flat-leaf parsley, finely chopped
freshly ground black pepper
2 large crusty French loaves, halved horizontally
Instructions
- In a large frying pan, heat ¼ cup (60 ml) olive oil over medium heat. Add pancetta and sauté for 1 minute. Gradually add ground meat and cook just until browned, breaking up any large pieces with a fork, about 5 minutes. Remove meat with a slotted spoon to a fine-meshed sieve to drain any excess fat.
- In a very large Dutch oven, heat remaining olive oil over medium-high. Add garlic and sauté until golden, about 3 minutes. Add onion, carrots and celery and cook until onion is translucent. Stir in drained meat, tomatoes, wine, crushed red pepper, nutmeg, parsley and half the oregano and rosemary. Stir and bring to a simmer. Add Parmesan rind and brown sugar and season to taste. Simmer slowly over low heat, uncovered, about 1½ hours, stirring occasionally to prevent bottom from sticking and burning.
- In a large saucepan, bring 24 cups (6 L) water with 1 tbsp (15 ml) salt to a boil over high heat. Add pasta and stir well. Cover until it returns to a boil. Uncover and boil just until pasta is al dente.
- Reserve ¾ cup (175 ml) cooking water and thoroughly drain pasta. Add pasta to sauce and mix well, adding a bit of the reserved water if needed to evenly coat pasta. Cover and cook 1 minute. Season with remaining spices, to taste and serve immediately with freshly grated Parmesan.
- To make GRILLED GARLIC BREAD: Preheat grill. Heat butter in a small saucepan with garlic and salt over medium heat, stirring until melted. Cool slightly and stir in chopped parsley and black pepper to taste. Brush sides of bread with half the garlic butter. Grill bread cut sides down, about 2 minutes. Flip and brush with remaining garlic butter. Grill until golden, about 2 to 3 more minutes. Slice and serve.
Drink Pairings
STUFFED EGGPLANT WITH LAMB SERVED WITH SAFFRON RICE
Ingredients
Serves 4 to 6
3 medium-sized Italian eggplants
1 cup (250 ml) olive oil
2 tbsp (30 ml) butter
1 large yellow onion, peeled and finely chopped
½ tsp (2 ml) each, crushed red pepper and dried oregano
3 garlic cloves, finely chopped
1 lb (500 g) ground lamb
3 to 4 ripe plum tomatoes, blanched, peeled, seeded and chopped
1 green bell pepper, cored, seeded and cut into ½-in (1.25 cm) dice
1 red bell pepper, cored, seeded and cut into ½-in (1.25 cm) dice
salt and freshly ground black pepper, to taste
½ cup (125 ml) flat-leaf parsley, finely chopped
2 tbsp (30 ml) lemon juice
1 cup (250 ml) water
2 tbsp (30 ml) tomato paste
¼ cup (50 ml) grated Parmesan
SAFFRON RICE:
2 cups (500 ml) long grain or basmati rice
1 tbsp (15 ml) butter
2 tbsp (30 ml) olive oil
1 small yellow onion, peeled and finely chopped
3 large pinches saffron threads
3¾ cups (925 ml) chicken stock
1 tsp (5 ml) salt
Instructions
- Peel eggplant lengthwise in ½-in (1.25 cm) strips “zebra-style,” leaving a ½-in (1.25 cm) strip of skin between each peel. Cut eggplant in half, lengthwise, and score the inner flat surface a few times with the tip of a paring knife
- Heat olive oil in a large deep frying pan. In batches, fry eggplant, flat-side down first, until golden and begins to soften. Turn frequently. Place eggplant on a paper towel-lined baking sheet to drain, then transfer to a single layer in a large baking dish. Cut a deep slit lengthwise in each eggplant. Set aside.
- Preheat oven to 350 F (180 C).
- Heat butter in frying pan and add onion, red pepper and oregano. Sauté until soft and fragrant, about 5 minutes. Add garlic and sauté for 2 more minutes. Add lamb and cook for 10 minutes, breaking up meat with a fork to separate. Add tomatoes and bell peppers. Season with salt and pepper and sauté until all juices have evaporated, about 5 more minutes. Mix in parsley and lemon juice. Remove from heat and allow to cool slightly.
- Stuff eggplant tightly with lamb mixture, enlarging eggplant opening with your hand. In a small bowl, mix together water and tomato paste and pour into baking dish around eggplant. Sprinkle eggplant with Parmesan. Cover and bake 30 to 40 minutes, or until tender.
- To make SAFFRON RICE: Rinse rice in cold water three to four times until water is clear. Drain and set aside.
- In a heavy saucepan, heat butter and olive oil over medium heat. Add onion and saffron and sauté until onion is translucent and mixture is fragrant. Add drained rice and stir well to absorb, about a minute. Add chicken stock and bring to a boil. Cover tightly with a lid, reduce heat to low and simmer, about 20 minutes. Do not lift lid until rice is cooked. Fluff rice with fork and serve immediately. Makes about 6 cups (1.5 L).
Drink Pairings
BISTECCA FLORENTINA SERVED WITH ARUGULA SALAD
Ingredients
Serves 6
ARUGULA SALAD:
8 cups (2 L) baby arugula, rinsed, drained and spun dry
1 tbsp (15 ml) balsamic vinegar
3 tbsp (45 ml) extra-virgin olive oil
coarse sea salt
freshly ground coarse black pepper
BISTECCA FLORENTINA:
4 sprigs fresh rosemary, coarsely chopped
3 tbsp (45 ml) olive oil
coarse sea salt, to taste
freshly ground coarse black pepper, to taste
2½ lb (1.25 kg) porterhouse steak, about 2-in (5 cm) thick
large Parmesan curls, for garnish
lemon wedges, for garnish
Instructions
- To make ARUGULA SALAD: In a small mixing bowl, whisk the extravirgin olive oil and balsamic vinegar. Toss with arugula and season to taste with sea salt and freshly ground black pepper.
- To make BISTECCA FLORENTINA: In a small mixing bowl, combine rosemary, olive oil, sea salt and freshly ground black pepper. Brush or rub into steak and allow to marinate at room temperature for 1 hour.
- Preheat grill to high.
- Place steak onto grill and cook until a dark, golden brown crust forms on the underside (not burnt), 5 to 6 minutes for medium-rare, depending on thickness of steak. Flip steak and continue cooking until golden on the opposite side, about 5 to 6 more minutes.
- Or, to cook steak on the stove, preheat oven to 450 F (230 C) and heat a large, cast iron frying pan on the burner. When pan is piping hot, brush a little olive oil over the bottom. Using tongs, place steak in centre of sizzling pan. Cook until the underside of steak is seared golden brown, about 4 minutes. Turn steak over and place pan in oven. Roast about 6 more minutes, for medium-rare.
- Remove steak to a carving board and let rest 5 to 10 minutes before carving. While cooling, prepare Arugula Salad.
- Slice steak and arrange on a warmed platter and top with dressed salad. Garnish with Parmesan curls and lemon wedges.
Drink Pairings
SWEET POTATO GNOCCHI
Ingredients
Serves 6
SWEET POTATO GNOCCHI:
2 lbs (1 kg) unpeeled sweet potatoes
⅔ cup (175 ml) ricotta cheese
1 tsp (5 ml) salt
½ tsp (2 ml) ground cinnamon
¼ tsp (1 ml) ground nutmeg
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) freshly ground black pepper
1¼ cups (300 ml) all-purpose flour, plus more for work surface, about ⅓ cup (75 ml)
SAGE AND MAPLE BUTTER:
½ cup (125 ml) unsalted butter
18 to 24 fresh sage leaves
½ tsp (2 ml) ground cinnamon
2 tbsp (30 ml) maple syrup
sea salt and freshly ground black pepper, to taste
Instructions
- To make SWEET POTATO GNOCCHI: Preheat oven to 425 F (210 C).
- Pierce sweet potatoes with a fork. Bake in oven until tender and fully cooked, about 40 to 55 minutes, depending on size. Cool to touch. Cut in half lengthwise and scoop out flesh into a large bowl. Mash sweet potato flesh and measure out 2 cups (500 ml), discarding remainder or saving for another use. Add ricotta and spices. Mix until well blended.
- Add flour, ½ cup (125 ml) at a time until a soft dough forms. Lightly flour a clean work surface. Divide dough into 6 equal balls. Roll out each ball into a 1-in (2.5 cm) thick rope. Cut each rope into 1-in (2.5 cm) pieces to make gnocchi. Roll the gnocchi with tines of a fork. Transfer gnocchi to a large baking sheet. Repeat with remaining dough.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add gnocchi in 3 to 4 batches and cook until tender but still al dente, or firm to the bite. Remove with a slotted spoon to a baking sheet. Loosely cover with foil to keep warm while cooking remaining gnocchi.
- To make SAGE AND MAPLE BUTTER: In frying pan, melt butter over medium heat. When melted, add sage leaves and swirl occasionally until foam subsides and solids begin to brown. Remove from heat and stir in cinnamon and maple syrup. Season with salt and black pepper. Add Sweet Potato Gnocchi and toss to coat evenly. Serve immediately.
Drink Pairings
BISON POT PIES
Ingredients
Serves 6
⅓ cup (75 ml) all-purpose flour
salt and freshly ground pepper, to taste
2½ lbs (1.1 kg) boneless bison chuck, cut into 2-in (5 cm) cubes
4 strips thick-cut bacon, cut into ½-in (1.25 cm) pieces
2 tbsp (30 ml) grapeseed oil
1 cup (250 ml) chopped yellow onion
1 large carrot, peeled and chopped
½ cup (125 ml) chopped celery
4 garlic cloves, minced
2½ cups (625 ml) dry red wine
2½ cups (625 ml) low sodium beef stock
¼ cup (60 ml) tomato paste
2 bay leaves
1 tsp (5 ml) fresh thyme
½ cup (125 ml) chopped Italian parsley leaves
1 lb (500 g) ready rolled puff pastry
1 large egg, beaten
Instructions
- In a large bowl, whisk together flour with a generous couple of pinches of salt and pepper. Add bison and toss to coat.
- Place bacon in a large pot or cast-iron Dutch oven over medium heat. Cook, stirring often, until crisp, about 8 to 10 minutes. Transfer to a paper towel-lined plate and set aside.
- Add oil to pot bacon was cooked in and warm over mediumhigh heat. Shake any excess flour from bison. Working in batches, sear bison until browned. Transfer to a clean bowl and set aside.
- In same pot, add onions, carrots, celery and garlic. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Add wine, scraping up any brown bits from bottom of pot with a wooden spoon, and bring to a boil. Stir in stock, tomato paste, bay leaves, thyme, reserved bacon and bison. Reduce heat to low, cover and simmer for 1½ hours, stirring occasionally. Uncover pot and continue to cook stew for one more hour, stirring occasionally, until bison is tender. Remove pot from heat, stir in parsley and season to taste with extra salt and pepper.
- While bison stew is cooking, preheat oven to 400 F (200 C).
- Place puff pastry on a lightly floured work surface. Using round cookie cutters or a sharp knife, cut six circles of puff pastry slightly larger than tops of large ramekins or small baking dishes pot pies will be served in. Transfer to two parchment-lined baking trays and lightly brush tops with beaten egg. Bake until pastry is puffed up and golden brown, about 20 minutes.
- Divide hot bison stew between ramekins or small baking dishes. Top each with a disk of puff pastry and serve.
Drink Pairings
DECONSTRUCTED DUCK LASAGNA
Ingredients
Serves 6
4 duck legs
½ oz (15 g) dried porcini mushrooms
½ cup (125 ml) boiling water
2 strips thick-cut bacon, finely chopped
1 yellow onion, finely chopped
4 garlic cloves, crushed
1 medium carrot, peeled and diced
2 celery stalks, diced
1 x 28 oz (796 ml) can unsalted, diced tomatoes
2 cups (500 ml) red wine
3 sprigs thyme
salt and freshly ground pepper, to taste
1 lb (500 g) fresh lasagna pasta sheets
fresh basil leaves, for garnish
freshly grated Parmesan, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Place duck legs in a single layer in a shallow roasting pan. Roast until golden brown and tender, about 45 minutes. Drain off duck fat and reserve for another use. Set aside duck legs to cool.
- In a bowl, soak mushrooms in boiling water for 20 minutes. Drain mushrooms, reserving liquid, and finely chop.
- Place bacon in a large pot or cast-iron Dutch oven over medium heat. Cook, stirring often, until crisp, about 8 to 10 minutes. Stir in mushrooms, onion, garlic, carrots and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add tomatoes, wine, thyme and reserved mushroom liquid before increasing heat to bring mixture to a boil. Reduce heat to medium-low and simmer, uncovered, stirring often, for 25 minutes.
- Discard skin from duck legs and shred meat into bite-sized pieces. Stir duck meat into sauce and simmer, still uncovered, until sauce is reduced and thick, about 45 minutes. Adjust seasoning, to taste.
- While sauce is simmering, bring a large pot of water to a boil and season generously with salt. Cook lasagna according to package directions. Drain and lay flat on a paper towel-lined baking sheet.
- To serve, place a spoonful of duck sauce onto each serving plate. Tear lasagna into long strips and layer with duck sauce. Garnish with basil leaves, grated Parmesan and freshly ground pepper.
Drink Pairings
VENISON WITH RED-EYE GRAVY
Ingredients
Serves 4
2 lbs (1 kg) venison
salt and freshly ground pepper, to taste
1½ tsp (7 ml) grapeseed oil
2 tbsp (30 ml) unsalted butter, divided
2 sprigs fresh thyme
6 oz (180 g) thick-cut country ham, diced
¾ cup (175 ml) strong black coffee
¾ cup (175 ml) low-sodium chicken stock
2 tsp (10 ml) brown sugar
4 cups (1 L) mixed baby winter greens
1 tsp (5 ml) white wine vinegar
1 tsp (5 ml) hazelnut oil
1 tbsp (15 ml) finely chopped chives, to garnish
Instructions
- Preheat oven to 450 F (230 C). Generously season venison with salt and pepper. Set aside at room temperature while oven preheats.
- Heat oil in a cast-iron skillet over medium-high heat. Add venison and sear, browning on all sides, about 5 minutes total. Add 1 tbsp (15 ml) butter along with thyme, allowing butter to melt. Baste venison with butter before transferring skillet to oven. Roast venison until a meat thermometer registers 125 F (52 C), about 7 to 10 minutes. Transfer venison to a cutting board and allow to rest while preparing red-eye gravy.
- Place same skillet used to cook venison over medium-high heat. Discard thyme sprigs and add ham, sautéing until it starts to brown, about 2 to 3 minutes. Transfer ham to a plate. Pour coffee into skillet and, using a wooden spoon, scrape up any brown bits. Stir in stock and sugar and cook at a simmer, stirring occasionally, until reduced to about a ½ cup (125 ml). Remove skillet from heat and whisk in remaining 1 tbsp (15 ml) butter before stirring in reserved ham.
- Just before serving, place greens in a large bowl. Season with salt and pepper to taste, then drizzle with white wine vinegar and hazelnut oil. Toss to combine.
- Slice venison into ½-in (1.25 cm) slices and transfer to serving plates. Pour some red-eye gravy over top and garnish with chives. Place some salad alongside venison and serve.
Drink Pairings
SHORT RIBS WITH BUCKWHEAT POLENTA
Ingredients
Serves 4
2 lbs (1 kg) boneless beef short ribs, cut into 2-in (5 cm) square pieces, dried well
1 tsp (5 ml) kosher salt
¼ tsp (1 ml) freshly ground pepper
1 tbsp (15 ml) grapeseed oil
1 large onion, peeled and chopped
2 medium carrots, peeled and chopped
1 celery rib, chopped
2 garlic cloves, peeled and crushed
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) all-purpose flour
2 cups (500 ml) red wine
4 cups (1 L) homemade beef stock (or, if you cannot make a beef stock, chicken or vegetable stock can be used)
3 sprigs fresh thyme
3 sprigs fresh parsley
1 tsp (5 ml) balsamic vinegar
1 tsp (5 ml) butter
BUCKWHEAT POLENTA:
4 cups (1 L) chicken or vegetable stock
1 tsp (5 ml) salt
¼ tsp (1 ml) freshly ground pepper
¾ cup (175 ml) polenta
¼ cup (60 ml) buckwheat flour
2 tbsp (30 ml) butter
½ cup (125 ml) fontina cheese, shredded
Instructions
- Season beef with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat oil over medium-high heat. Brown beef in batches until golden brown on all sides, about 2 minutes per side. Remove and set aside.
- In same pot used to brown beef, add onion, carrots, celery and garlic. Cook vegetables until they are soft and onions are translucent. Add tomato paste and flour, stir and cook until tomato paste has caramelized slightly. Add red wine, prepared beef, stock, thyme and parsley. Cover and simmer over low heat for 3 to 4 hours, or until beef is tender. Alternatively, if your pot is ovensafe, you can cook it in a 300 F (150 C) oven for 3 to 4 hours.
- Once beef is cooked, remove it from pot and set aside. Strain cooking liquid and discard vegetables. Return liquid into pot and reduce over medium-high heat until it is sauce consistency and coats the back of a spoon.
- Add balsamic vinegar and butter to sauce. Stir until combined. Return beef to pot and reduce heat to low. Baste beef with sauce, turning beef over so that it is coated with sauce (about 10 minutes). Serve over Buckwheat Polenta.
- To make BUCKWHEAT POLENTA: In a medium-sized saucepan, bring stock to a boil with salt and pepper. Slowly pour polenta into water, whisking constantly, until all polenta has been added. Add buckwheat flour the same way.
- Reduce heat to low and continue whisking until polenta has thickened and is not settling at bottom. Continue to cook for 20 more minutes, stirring occasionally with a rubber spatula. Add butter and cheese and stir until cheese has melted and combined into polenta. Adjust seasoning, to taste.