This week's Wild Idea Buffalo Recipe of the Week is Buffalo Brazilian Feijoada. I've got a new recipe just out from Wild Idea Buffalo, home of the best tasting Buffalo there is! This one contains not 1 Wild Idea Buffalo cut of meat but 4; Wild Idea Buffalo Short Ribs, Wild Idea Chorizo Sausage, Wild Idea Andouille Sausage, and Wild Idea Corned Buffalo Brisket. You can serve it with white rice and collard or mustard greens. You can find this recipe along with all the other delicious recipes and purchase any of the Wild Idea Buffalo cuts of meat at the Wild Idea Buffalo website. http://wildideabuffalo.com/
Buffalo Brazilian Feijoada
Brazilian Feijoada (FeeJhona) is a meat purveyor’s favorite kind of recipe, as it's loaded with a variety of cuts of meat. It is often served with white rice and collard or mustard greens. Other buffalo cuts or sausages could be substituted for your personal taste. This is a wining recipe that will take the gold, feed a crowd and please them too!
Ingredients: (serves 12 to 14)
1 - 3 lb. pkg. Wild Idea Buffalo Short Ribs
1 - 12 oz. pkg. Wild Idea Andouille Sausage, sliced
1 - 1½ lb. Wild Idea Corned Buffalo Brisket, chopped
2 - tablespoons olive oil
2 - onions, chopped
5 - cloves garlic chopped
1 - tablespoon coriander
2 - teaspoons cumin
2 - teaspoons black pepper
2 - teaspoons salt
3 - cups buffalo broth or organic beef or chicken broth *I used organic chicken bone broth.
2 - cups water
4 - cans black beans, lightly rinsed
2 - oranges, one cut into wedges and the other cut into orange pieces.
3 - green onions, chopped
1 - Preheat oven to 375°, with top rack positioned in the middle of the oven.
2 - Cut short rib strips into 3 to 4 pieces each.
3 - In a large stockpot over medium high heat, heat the olive oil.
4 - Add ribs pieces to the pot and lightly brown.
5 - Crumble the chorizo in and push around the bottom a bit, exposing it to direct heat. Cook for
6 - Add onion, garlic, and seasoning to the pot, stir into the chorizo and ribs, and continue to cook for an additional 5 minutes.
7 - Add broth and water to the pot and bring to a full boil.
8 - Cover the pot and place in the preheated oven and braise until ribs are tender and falling off the bone, about 2½ hours. Cook longer if needed.
9 - Return stockpot to the stovetop over medium heat and add the sausage, corned brisket, and beans. Stir to incorporate. Cover and cook for 30 minutes.
10 - Season to taste. *Flavor is better when the dish is warm and not piping hot.
11 - To serve, spoon over rice, squeeze a fresh orange wedge over dish and garnish with orange pieces, green onion, and cilantro.