Wood Roasted Tomahawk with Pomme Paysanne and Beef Fat Confit Garlic
by Chef Andrew Kedziora of Stake Chophouse & Bar
This recipe was made in partnership with Washugyu.
Pomme Paysanne:
INGREDIENTS
- 6 ea. Russet Potatoes
- 1 bunch Thyme, leaves picked
- Salt and Pepper
METHOD
- Peel and shred potatoes with a julienne attachment. Rinse lightly to remove some, but not all the starch.
- On a sheet tray steam the potatoes for 10 minutes. Stir and steam for 5 more minutes. Mixture should be mushy yet hold its shape.
- Season with salt, pepper and thyme.
- Place into flat sheet tray and allow to cool.
- Cut into desired shape and fry at 370F with duck fat.
Beef and Honey Confit Garlic:
INGREDIENTS
- 1 cup Garlic
- 2 cups Rendered Beef Fat
- 3 sprigs Thyme
- 2 ea. Bay Leaves
- 2 tbsp. Honey
- Salt and pepper
METHOD
- Combine all ingredients in double-boiler.
- Allow steam to slowly heat fat mixture, cook until cloves are easily pierced with a small knife.
