Wednesday, March 30, 2016

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

The Wild Idea Buffalo Recipe of the Week is Irish Stew and Colcannon. Made using the Wild Idea Buffalo Chuck Roast and Buffalo Stock. A delicious and healthy Stew with gravy and tender vegetables. You can find this recipe on the Wild Idea Buffalo website, and while there you can purchase the Wild Idea Buffalo Chuck Roast  or any of the other delicious Buffalo cuts of meat.

IRISH STEW & COLCANNON (Serves 6 to 8)
For those that like to use the crockpot, this recipe is for you. The meat turns out perfectly, and the gravy is just right. Although many Irish stews use Guinness, I find stout too strong for grass-fed buffalo meat, but use what you like. Also, I roast the vegetables for a firmer texture, but they could easily be added right to the pot. The method listed below makes for a great presentation.

Colcannon Ingredients:
½ - lb. cabbage or kale, sliced
¼ - cup parsley sprigs
4 - green onions, chopped
½ - cup hot milk
2 - lbs. butter potatoes
3 - tablespoons butter
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. Wild Idea Buffalo Chuck Roast, rinsed, patted dry, and netting removed.
1 - teaspoon olive oil
1 - teaspoon garlic powder
1 - teaspoon thyme
1 - teaspoon salt
1 - teaspoon pepper
2 - bay leaves
2 - celery stalks
½ - onion, chopped
1 - cup cherry tomatoes, halved
2 - bottles of amber beer
2 - cups buffalo stock or organic beef stock
½ - cup red wine
1 - tablespoon arrowroot or cornstarch


* - Add cabbage to a pot of boiling water, reduce heat and simmer until tender. Add parsley and green onions and continue to simmer for two minutes.
* - 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.
*  - Allow the potatoes to cool a bit for easy handling and then pull skins off the cooked potatoes while they are still warm. Place in a mixing bowl with butter and remaining hot milk.
*  - Smash the potatoes first and then mix with electric mixer until fluffy. Add the cabbage puree and mix until just incorporated. *Set aside or refrigerate until ready to serve. I make this the night before and reheat in microwave before serving.
* - Vegetables: For best results, prep vegetables ahead of time and roast right before serving.

Preheat oven to 400°.
* Place prepared vegetables on baking sheet. Drizzle with olive oil and season with salt and pepper.
* Roast vegetables for about 10 minutes or until they are al dente and slightly browned.

* Turn crockpot to high. Place olive oil, garlic powder, thyme, salt, and pepper in crockpot and mix together.
* Roll prepped roast around in the herbs in the crockpot, until evenly covered.
Add bay leaf, celery, onion, tomatoes, beer, and stock.
* Cook on high, covered, for 1 hour. Reduce heat to low and let cook for up to 8 hours. *It is important to know your personal crockpot settings and temperatures. You can cook at a higher heat, but then reduce your hours.
* Remove the roast from pot and place on cutting board. Using two forks, pull Buffalo roast apart into serving size pieces.
* Turn crockpot back to high, letting juices come to a boil.
* Mix red wine and arrow root together and whisk into juices. Adjust to your desired thickness, and season to taste.
* Return buffalo roast pieces back to crockpot.
* To Plate: In a shallow soup 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 the roasted vegetables to the gravy. Serve with crusty bread.

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