Chef Ryan Barnett stops by Good Day to make a dish from Lark on the Park. It's on the edge of Klyde Warren Park in Dallas and diners are surrounded by one-of-a-kind creations from local artists.
2 Qts Red Wine
2 TBSP black Peppercorns
10 Bay leaves
¼ C Oregano
Reduce by ½ then pass through a fine mesh strainer
6 Qts Wild Mushroom Stock
15# Teras Major cut into 1-1½ pieces
2 Qts Carrots, small dice
2 Qts Yellow Onions, julienned
1 Qt Demi Glace
Combine Red Wine Reduction and allow meat to marinate in the refrigerator 12-24hrs.
Drain the meat from the marinade and pat dry.
Sear the meat in olive oil over high heat, getting all sides a nice golden brown, then transfer into a cast iron dutch oven.
Pour the marinade over the meat, then combine with carrots, onions, and the demi glace.
Cover with a cast iron lid and place in a 350F oven for 2 ½ hours.
Serve over crispy herbed gnocchi or fresh mashed potatoes.