Method - Buffalo Pot Roast with Red Wine (serves 6)

1/ Taking a large casserole pot heat the olive oil (around 40-60ml) until medium / hot.

2/ Roll the Buffalo joint in the plain flour and brown the joint on all sides in the hot oil. When the joint is nicely caramelised remove from the pan (please note: you can use beef for this dish if you prefer).

3/ Reduce the heat to low and add the diced carrot, celery, onion & finely chopped garlic. Sweat the vegetables for 5 minutes.

4/ Place back the Buffalo joint and add the sage, bay leaves, beef stock, red wine (use a good red wine), peppercorns and add a good pinch of salt. Bring the liquor to the boil and place on a tight fitting lid.

5/ Place in the centre of a pre-heated oven at 150-160 Degrees C. (Gas mark 2-3 / 300-325 F).

6/ Braise slowly for approximately 3 hours. Ideally during the cooking process turn the joint several times, though this is a dish you can leave cooking in the oven while you are out shopping. If necessary top up with red wine or beef stock.

7/ When the Buffalo is cooked remove the joint from the cooking liquor.

8/ Taste the cooking liquor and adjust the seasoning as required and reduce to thicken and concentrate the flavour.

To Serve Buffalo Pot Roast

Remove the joint's string and carve into generous slices and top with the reduced cooking liquor. Perfect served with mustard flavoured mashed potatoes and quickly steamed and buttered spring greens. Oh and finish that Bottle of red wine!

As a variation if the meat is cooked slightly longer until completely tender it can be sliced then put back into the sauce and broken using the back of a fork. This ends up being a wonderful rich meat based sauce that can be used over your favourite pasta.

Wine suggestion: For the red wine we recommend a good peppery Shiraz, or a Cabernet Sauvignon.