Wednesday, December 9, 2015

Wild Idea Buffalo Recipe of the Week - Buffalo Stock

This week's Wild Idea Buffalo Recipe of the Week is Buffalo Stock. Homemade Buffalo Stock, use it on multiple recipes or as a broth. You can find this recipe along with a great selection of all the Wild Idea Buffalo recipes and purchase any of the Wild Idea Cuts of Buffalo.

Buffalo Stock

Making homemade stock is not difficult, but it does take time. The end result is worth every minute,
and produces a healthy, flavorful stock that can be used in many recipes or consumed as a broth. (Makes about 4 quarts)

1 - 3.5 lb. package Wild Idea Buffalo Shanks
2 - 2 lb. packages Wild Idea Buffalo Soup Bones
1 - onion, quartered & separated
6 - garlic cloves
2 - carrots, chopped
3 - stalks celery, chopped
1 to 2 - tablespoons olive oil
2 - teaspoons salt
1 - tablespoon black pepper
8 - quarts water
1 - half bunch parsley


1 - Preheat oven to 400*.
2 - Arrange shanks, bones, and all vegetables accept parsley on large baking sheet. Drizzle with olive oil, and season with salt & pepper.
3 - Bake in the oven for 45 minutes, turning ingredients occasionally.
4 - Transfer ingredients to stockpot, along with brown bits from the roasting pan and cover with 8 quarts water.
5 - Bring to a full boil over high heat on the stove top. Reduce heat to low (bubbles should barely break the surface), cover, and simmer for 12 hours.
 6 - Using a slotted spoon scoop bones, meat, and vegetables out of the pot. *Optional: Reserve the marrow bones that still have the marrow inside for spreading on toast, and wrap up useable shank meat, which will be fall apart tender for a later use. *See recipe for Layered Nachos.
7 - Pour broth through a strainer to remove smaller particles and refrigerate overnight, or until fat has hardened on the surface.
8 - Remove stock from refrigerator, and remove the fat from the top of the surface.
9 - Return stock to stove top and bring to a full boil. If broth has not yet reduced to half, reduce heat and simmer uncovered until you have about 4 quarts.
10 - Transfer hot broth into clean jars and cover with lids. Store in the refrigerator for up to one month.*Many recipes will state that you can only store for 3 days. This is simply not true. I have kept stock for months with no problems, but a month is a good safe guide.

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