Wild Idea Buffalo Recipe of the Week - Bison Ox-Bone Stew

This week's Wild Idea Buffalo Recipe of the Week is Bison Ox-Bone Stew. Made with Wild Idea Buffalo Ox-Tails. As usual it's from Jill O'Brien of Wild Idea Buffalo. You can find this recipe with many others along with the great selection of all the Wild Idea Buffalo Meat selections.   http://wildideabuffalo.com/



Bison Ox-Bone Stew
By: Jill O'Brien

Bison ox-tails simmered in tomato and red wine sauce for hours until the meat falls of the bone, makes for a delicious, flavorful, one pot meal. Serve with crusty bread and a glass or two of vino! Serves 4.

Ingredients:
2 – pounds Wild Idea Buffalo Ox-Tails, rinsed and patted dry
1 – tablespoon butter
1 – tablespoon olive oil
1 – onion, minced
6 – ribs celery, 5 halved, one minced
2 – garlic cloves, chopped
2 – bay leaves
5 – whole cloves
1 – teaspoon black pepper
1 – teaspoon salt
½ – teaspoon smoked paprika
1½ – cups red wine
2 – tablespoons tomato paste
1 – 28 ounce San Marzano or other stewed tomatoes, chopped
½ – teaspoon cinnamon

Preparation:

1 - Preheat oven to 375°.
2 - In heavy pot over medium high heat, heat butter and oil. Add buffalo ox-tails to pan and brown on both sides, about 3 minutes each side.
3 - Add all minced vegetables, celery haves and spices to the pot. Sauté until tender, about 8 minutes.
4 - Add wine, tomato paste, chopped tomatoes and cinnamon and stir to incorporate. Bring to a boil, cover, and place in preheated oven.
5 - Stew buffalo ox-tails for about 3 hours or until meat is tender, and starts to fall away from the bone. Check occassionally, adding a little more wine as needed.
6 - During the last part of the cooking, place sliced carrots on baking sheet and brush with a little olive oil. Place in oven and roast until el dente. You may want to finish under the broiler for a few minutes to slightly brown.
7 - To serve, spoon stewed shanks and roasted carrots over polenta, and garnish with fresh herbs.

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