Daube of Orkney Buffalo in red wine

I’ve had to make my own cups of tea this week.  The Husband has been away which means all my one sided conversations have been with the dog and I’ve been drinking much less tea.  I’ve been super busy with other essential tasks like undertaking a daily bug sweep of the kale and watching Great British Bake Off.  This explains (I hope) why it’s taken me so long to get this post out there into the blogosphere.  This post, like the daube, is worth the wait and the effort.  Actually, no effort.

Daube has been in my ‘delicious things I want to make’ list since January so in my case it’s been a considerable wait.  I didn’t do an extensive recipe comparison exercise as I usually like to do but I did find that some recipes advocated the addition of olives, anchovy and other exotic ingredients whereas others did not; some marinated the meat and some used red wine and others used white.  I’m certainly no expert on the wine front but for the red go for something like cabernet sauvignon or côtes-du-rhône.  If you’re going for white wine you’re on your own.

I meant to marinate overnight but I forgot so just managed a few hours which was fine.  Overnight would be better.  I added orange peel, which combined with the long cooking time, filled the house with a wonderful sweet aroma.  I used Orkney Buffalo shin which just fell apart after nearly 4 hours cooking and produced a rich dark gravy.  This is my third foray into cooking with Orkney Buffalo and I’m loving the results so far.  Check out Orkney Buffalo sausages in onion gravy and Orkney Buffalo chilli for more ideas.

Daube of Orkney Buffalo in red wine

Serves 3 (easily doubled)


600 g Orkney Buffalo shin cut into 5 cm chunks

Approximately 400 ml or half a bottle red wine

1 garlic clove finely chopped

Few sprigs of herbs (thyme, rosemary, parsley)

Approximately 6 cm strip of orange zest


1 onion

200 g baby carrots

100 g bacon lardons

300 g tomatoes, skinned, deseeded, and roughly chopped

olive oil

Large knob of unsalted butter

Sea salt and black pepper

100 g button mushrooms

100 – 200 ml beef stock

For the beurre manié to finish

1 tsp unsalted butter

1 tsp plain flour

  1. Combine the marinade ingredients in a bowl, push the meat so it is covered by the marinade as much as possible, cover the bowl and chill, ideally overnight but a few hours is ok in the event you forget.  When ready to start cooking remove the meat from the marinade and drain on kitchen paper.  Set the marinade aside for adding to the stew later.
  2. Peel and thinly slice the onion into rounds and wash and cut the tops off the carrots.  Heat 1 tbsp olive oil and the butter on a medium heat in a large pan or a wide heavy based non-stick frying pan with a lid.  Sear the meat in batches on all sides until browned.  I had two batches using the wide frying pan.  Don’t crowd the buffalo pieces otherwise you will end up with dry meat.  Remove the meat from the pan and set aside.
  3. In the same pan add the carrots, onion and bacon and fry until the onions are softened and they have started to brown.  Stir occasionally.
  4. Return the meat back into the pan, add the chopped tomatoes, the marinade and season. Don’t add too much salt as the bacon will add salt to the dish.  Submerge the meat in the liquid.  Add a little bit of beef stock if necessary until the meat is barely covered.  Give the stew a stir, bring to the boil, cover with the lid and simmer on a very low heat for 3 hours.
  5. Fry the mushrooms in 1 tbsp olive oil over a medium high heat until browned, about 5 minutes. Add to the stew and cook for another 30 minutes.
  6. To finish combine the butter and flour to create a ball.  Add this and simmer for a few more minutes until it has disappeared into the stew and then simmer a few minutes more.  Check the seasoning.  Remove the herb stalks and the orange peel (if you can find it!) before serving with either a potato dish of your choice or cooked macaroni stirred through the stew just before serving.

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