Big Rock Ale Braised Bison Chuck

This dish won Third place in our Bison Chef Challenge in 2015
Chef: Jacob Farley

Bison Chuck	570g
Roasted Corn and Sylvan Star “Old Grizzly” Succotash	160g
Big Rock Traditional Ale	1L
Black Beans, Cooked	50g
White onion, small dice	200g
Old Gizzly Gouda, shredded	30g
White Mushrooms, quartered	150g
Soy beans/Edamame, shelled	100g
Garlic Chopped	10g
Sweety peps (Pickled mini peppers)	20g
Fresh Rosemary	4g
Chorizo Sausage, raw small dice	60g
Brown Veal stock (or beef stock)	200ml
Red skinned potato, peeled	200g
Butter	10g
Shallots roasted	1 whole
Canola oil	15ml
Garlic, roasted	½ bulb

Marinate the bison in ale overnight
Saute the onions, chopped garlic and mushrooms in butter until golden brown
Add the bison chuck, ale and stock and simmer covered for 3 hours until tender
Remove the meat and keep it warm. Reduce the braising liquid until thickened and desired concentration of flavours has been achieved, season to taste.
To make succotash: Season and lightly oil the corn, tossing it with the edamame beans and chorizo, roast it for 1- minutes at 375F. Then combine it with the black beans, sweety peps and cheese. Season to taste. (You can substitute diced red peppers or pickled sliced banana peppers)
Bake the succotash in the over until hot and cheese is starting to melt
Boil the potatoes until very tender. Puree/mash the potatoes with the roasted garlic and shallots
Slice the bison and plate with the potato puree and succotash. Ladle a generous amount of the sauce over the meat.