Wild Idea Buffalo Recipe of the Week - Wild Idea Buffalo Irish Stew

Irish Eyes are smiling with this week's Wild Idea Buffalo Recipe of the Week - Wild Idea Buffalo Irish Stew. Another good one from  Jill O'Brien of Wild Idea Buffalo!



Wild Idea Buffalo Irish Stew

Colcannon Ingredients:

½ lb. cabbage or kale, sliced
¼ cup parsley sprigs
4 green onions, chopped
¼ cup hot milk
2 lbs. butter potatoes
3 tablespoons butter
¼ cup hot milk
½ teaspoon each salt and pepper


Vegetables Ingredients:

6 carrots, peeled and sliced
4 parsnips, peeled and sliced
4 leeks, halved and sliced
2 teaspoons olive oil
salt and pepper


Base ingredients for Stew:

1 – 3 lb. Chuck Roast, remove netting, rinsed and pat dry.
1 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme
2 bay leaves
2 celery stalks
½ onion, chopped
1 cup cherry tomatoes, halved
2 bottles of Smithwick’s Beer
2 cups buffalo Stock or organic beef stock
½ cup red wine
1 tablespoon arrowroot


Colcannon Directions:

1 - Add cabbage to a pot of boiling water, reduce heat and simmer until tender. Add parsley and green onion and continue to simmer for two minutes.
2 - Drain water and place cabbage in blender with ¼ cup hot milk, salt and pepper. Puree.
Place potatoes in pot of boiling water and simmer, covered for 15 minutes. Drain all but 2 inches of water from the pot and continue to cook uncovered until water is gone or potatoes are tender.
3 - Pull skins of cooked potatoes. Place in a mixing bowl with butter and hot milk.
4 - Smash potatoes first and then mix with electric mixer until fluffy.
5 - Add cabbage puree and mix until just incorporated.
6 - Set aside or refrigerate until ready to serve. *I make this the night before and reheat in microwave before serving.

Vegetables Directions:

1 - Place vegetables on baking sheet. Drizzle with olive oil and season with salt and pepper.
2 - Roast in 400* oven for 10 minutes. Vegetables should be firm, tender and slightly browned.
3 - Prep vegetables ahead of time and roast right before serving.

Stew: Directions:

1 - Place olive oil, garlic powder, salt, pepper and thyme in crockpot and mix together.
2 - Roll prepped roast in herbs in crockpot.
3 - Turn crockpot to high. Add bay leaf, celery, onion, tomatoes, beer and stock.
4 - Cook covered for 1 hour. Reduce heat to low and let cook for up to 8 hours.
5 - Remove roast from pot and place on cutting board. Using two forks, pull Buffalo roast apart into serving size pieces.
6 - Turn crockpot back to high, letting juices come to a boil.
7 - Mix red wine and arrow root together and whisk into juices. Adjust to your desired thickness, and season to taste.
8 - Return buffalo roast pieces back to crockpot.


To Plate:

In shallow soup bowl or pasta bowl, place a scoop of hot colcannon to edge of bowl. Place buffalo roast into side of colcannon. Ladle gravy in bowl, and add vegetable to gravy. Serve with crusty bread.


 http://wildideabuffalo.com/2011/irish-stew/