Braised American Buffalo2015-11-24
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
- 1 Mild Green Chile
- 2 tomatoes
- 1 White Onion
- 2 Tablespoons of Corn Oil
- 2 Pounds of Buffalo Shoulder
- 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
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.
Place the chile in a plastic bag for 5 minutes and let steam.
Peel the tomatoes and cut into ¼-inch cubes. Peel, stem, and seed the chile and cut into ½ inch dice.
Heat the oil in a large heavy saucepan over medium-high heat.
Season the meat with salt and pepper and then roll into the flour, shaking gently to remove any excess.
Add the meat to the pan and cook, turning, for 6 to 7 minutes, until evenly browned.
Add the tomato puree, garlic, carrots, and mushrooms. Cook, stirring, for about 5 minutes, until the vegetables are softened but not browned.
Add the stock and bring to a boil. Decrease the heat to medium-low, cover tightly, and simmer for about 1 hour.
Add the grilled vegetables and continue braising the buffalo for 1 hour more, or until the meat yields easily when pierced with a fork.