Grilled buffalo T bone steak with tail & beer sauce
Nothing is better than cooking meat on the bone. These buffalo T bone steaks were delicious especially with the nice crust of salt and pepper seasoning on the outside. You could use beef T bone steaks and oxtail to make this dish if you can’t get buffalo.
Hands on time 30 minutes
Cooking time 3 hours
1 tablespoon olive oil
1 kg chopped buffalo tail pieces
1 carrot, chopped
1 brown onion, chopped
1 stick celery, chopped
1 tablespoon fresh thyme sprigs
1 head garlic, halved
2 tablespoons fresh basil leaves
2 tablespoons red wine vinegar
1 tablespoon sugar
2 extra carrots, chopped, steamed
1 swede, chopped, steamed
375ml dark ale
3 cups (750ml) veal or chicken stock (or a mixture of both)
Sean – you said veal gravy but I think that will make it too complicated if we need to have a recipe for that too in this. What do you think?
¼ cup chopped fresh flat-leaf parsley
2 x 1 kg buffalo T bone steaks
Preheat oven to 160°C.Heat the oil in a large frying pan over high heat. Add tail pieces and cook turning occasionally until browned, caramelized and crispy. Place in a large baking dish. Add carrot, onion, celery and garlic to pan and cook stirring for 3-4 minutes or until softened. Add thyme, basil, garlic, vinegar, sugar and ale and bring to the boil. Stir to combine and pour into baking dish. Tightly cover with foil and bake for 2 ½ - 3 hours or until super, super tender.
Remove meat from the bones and reserve. Discard bones. Strain the liquid into a saucepan. When ready to serve, heat the liquid and add the meat and the diced, cooked carrot and swede. Stir in the parsley just before serving.
For the T bones, heat a chargrill or barbecue. Lightly spray or brush the steaks with oil and season with sea salt and freshly ground black pepper. Cook for 2 -3 minutes on each side or until there are nice grill lines on both sides. Then to finish off the cooking, either place on a baking tray and cook under a grill and cook for another 2-3 minutes on each side, or bake in 200°C oven for 5 minutes or until cooked to your liking.
Now to serve. For a spectacular presentation, thickly slice the meat from the T bones and place on a wooden board. Serve the buffalo tail sauce in individual bowls alongside. Accompany with homemade thick-cut chips and a green salad.
If you have a kettle barbecue you could cook the steaks on that with the lid down for the final part of cooking. Start with a high temperature to brown the sides of the steaks, and then cook on a medium temperature, with the lid down, for 5- 10 minutes or until cooked to your liking.