Oct/Nov 2015 Feb/Mar 2015 - Page 22

inthekitchen

THE ULTIMATE STEAK EXPERIENCE

At the Sandman Hotel 1750 Sargent Avenue 204 788 2015
chop . ca
WALK-IN GUESTS ALWAYS WELCOME
Bison Ribeye
A dark rich stock is the succulent , robust essence of this dish . Chef ’ s tip is to make it over 3 days to let the flavours deepen . Be sure to have some crusty bread on hand on day 3 to sop up the goodness .
INGREDIENTS : 12 oz Bison Ribeyes , divided into 4 portions 1 small can tomato paste , divided ¼ cups honey , divided ¼ cup olive oil , divided 12 beef bones with marrow 1 bottle of fine red wine 3 L water 8 chicken carcasses 2 onions 2 carrots 4 stalks celery 3 pork hocks 1 bunch thyme 3 sprigs rosemary 6 bay leaves
Broccoli Puree 1 head of broccoli ½ cup butter ¼ cup white cheddar salt & pepper to taste
Garnish gai lan sour cream maldon salt
METHOD : 1 . Day 1 : Pre heat oven to 450˚F . Mix together 1 Tbsp each of honey , tomato paste , and olive oil . Rub beef bones with mixture . 2 . Roast bones for about 45 minutes , until very dark in colour 3 . Transfer to a stockpot and add all the wine and water . 4 . Simmer for 5 hours . 5 . Strain and cool in the refrigerator overnight . 6 . Day 2 : Mix together 1 Tbsp each of honey , tomato paste , and olive oil . Rub mixture on chicken bones and roast in a 450˚F oven until golden brown , 30-40 minutes . 7 . Transfer chicken bones to a stockpot and pour the prepared beef stock over top . 8 . Simmer for 3-4 hours . Strain and cool . 9 . Day 3 : Mix remaining honey , tomato paste , and olive oil and toss with onions , carrots , and celery . Roast vegetables at 450˚F for 45 minutes , until caramelized . 10 . Meanwhile , pour previously prepared stock over pork hocks . Simmer for 1 ½ hours . 11 . Add the roasted vegetables , bay leaves , and herbs to the pork . 12 . Simmer for 2 additional hours , then remove from the heat . 13 . Cool , then refrigerate until cold . 14 . Skim the layer of fat off the top . You should have something that looks like jello .
Broccoli Puree . 1 . Put broccoli and butter in a pressure cooker for 10 min at 13 psi . 2 . Puree and add cheese . 3 . Season to taste with salt and pepper . 4 . Sear , grill or sous vide the bison ribeyes to your preferred doneness and let rest for 6 minutes before serving .
ASSEMBLY Gently heat sauce and pour onto plate . Slice bison and garnish with a dollop of sour cream and broccoli puree . Blanch the gui lan for 40 seconds , season with a pinch of salt , and add it to the plate
Yield 4 servings .
20 ciao ! / feb / mar / two thousand fifteen