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1
Marinate the buffalo shoulder meat in a large bowl with 2 cups of the red wine overnight.
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2
Preheat the oven to 450 degrees F.
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3
Place the parsley, 3 sprigs of the thyme, the bay leaf and peppercorns on a square of cheesecloth and tie into a bundle with kitchen twine.
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4
Cut the bacon into 1/4-inch cubes.
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5
Saute the bacon in 4 tablespoons of the olive oil in a braising pan over medium heat until brown, then remove from the pan using a slotted spoon.
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6
Drain the meat from the wine marinade and dry with paper towels, add the meat to the bacon fat and brown all sides.
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7
Sprinkle the flour over the meat to coat evenly.
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8
Place the braising pan in the oven for 5 minutes.
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9
Remove the pan, toss the meat, and return it to oven until the meat is browned, about 5 more minutes.
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10
Remove pan from oven and reduce the oven temperate to 300 degrees F.
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11
In a separate saute pan, saute the onion and shallot with a pinch of salt and pepper over medium heat until soft, about 4 minutes.
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12
Add the bacon.
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13
Heat the braising pan on the stovetop over medium heat.
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14
Add the remaining 3 cups of red wine, 3 cups of the beef stock, the tomato paste, minced garlic, cooked shallots and onions and the herb bouquet.
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15
Bring to a simmer, cover, and place the braising pan in the oven.
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16
Cook until the meat is tender, about 3 1/2 hours.
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17
When there is about 1 hour left for the meat to cook, heat the duck fat in a medium pot to 200 degrees, and then add the smashed garlic, the remaining 2 sprigs thyme and some salt and pepper.
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18
Add the potatoes and cook, keeping the fat at 200 degrees, until soft, about 45 minutes.
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19
In a separate saute pan, saute the pearl onions in the butter over medium heat until brown.
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20
Add the remaining 1/2 cup beef stock and some salt and pepper and simmer until tender, about 30 minutes.
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21
In a separate saute pan, saute the mushrooms in 1 tablespoon olive oil over medium-high heat until tender, then season with some salt and pepper.
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22
When the meat is done, strain the liquid from the braising pan into a saucepan.
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23
Discard the herb bouquet and reserve the meat.
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24
Return the meat to the braising pan and top with the pearl onions and mushrooms.
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25
Begin to reduce the liquid in the saucepan over high heat; adjust the thickness of the sauce by continuing to reduce if too thin or adding stock if too thick.
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26
Pour the sauce over the meat and vegetables in the braising pan and bring to a simmer.
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27
Serve the bourguignon in a bowl surrounded by the duck fat-poached potatoes.
