Braised American Buffalo

2015-11-24
  • Cost : $$

    $: 0-20
    $$: 21-40
    $$$: 41-60
  • Yield : 12 cups
  • Servings : 4 to 6
  • Prep Time : 20m
  • Cook Time : 2:000 h
  • Ready In : 2:20 h

Ingredients

  • 1 Mild Green Chile
  • 2 tomatoes
  • 1 White Onion
  • 2 Tablespoons of Corn Oil
  • 2 Pounds of Buffalo Shoulder
  • Salt
  • Black Pepper
  • Unbleached All-Purpose Flour
  • 1/4 Cup Canned Tomato Puree
  • 2 Cloves Garlic
  • 2 Carrots
  • 1/2 Pound Mushrooms
  • 4 Cups of Beef Stock

Method

Step 1

Prepare a hot fire in a charcoal grill or preheat a gas grill to high. Place the chile, tomatoes, and onion on the grill rack and cook, turning often, for 4 to 5 minutes, until the skins of the chile and tomatoes are slightly blackened and blistered and the onion is lightly browned and softened.

Step 2

Place the chile in a plastic bag for 5 minutes and let steam.

Step 3

Peel the tomatoes and cut into ¼-inch cubes. Peel, stem, and seed the chile and cut into ½ inch dice.

Step 4

Heat the oil in a large heavy saucepan over medium-high heat.

Step 5

Season the meat with salt and pepper and then roll into the flour, shaking gently to remove any excess.

Step 6

Add the meat to the pan and cook, turning, for 6 to 7 minutes, until evenly browned.

Step 7

Add the tomato puree, garlic, carrots, and mushrooms. Cook, stirring, for about 5 minutes, until the vegetables are softened but not browned.

Step 8

Add the stock and bring to a boil. Decrease the heat to medium-low, cover tightly, and simmer for about 1 hour.

Step 9

Add the grilled vegetables and continue braising the buffalo for 1 hour more, or until the meat yields easily when pierced with a fork.


Recipe Historical Context

Historical Context on Foods of the Americas

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