Wild Idea Buffalo Recipe of the Week - HYBRID BUFFALO BROTH

This is the first of 2 Wild Idea Buffalo Recipe's of the Week. This one is a recipe for HYBRID BUFFALO BROTH. With this Broth you'll be able to make the 2nd recipe. To make the Broth you'll need several Wild Idea Buffalo Products; Wild Idea Buffalo Shanks, Wild Idea Buffalo Soup Bones, Wild Idea Buffalo Meaty Bones, Wild Idea Buffalo Hock Bone, and Wild Idea Buffalo Collagen Bones. The Broth can then be used to French Onion Soup or Pho. You can find this recipe or purchase any of the Wild Idea Products all at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One!  https://wildideabuffalo.com/


HYBRID BUFFALO BROTH

There are many variations of making stock and broth, some of which are based on country of origin. For many Asian broths, the bones are washed, blanched and rinsed and often these steps are repeated. This they state, is to remove impurities. Using this method produces a more gelatinous, milky broth. For European or American style stocks the bones are often roasted, which is believed to make the broth richer, once strained it is a translucent amber color. I personally use this method for making consommé or French Onion Soup.

I too have a few variations of making broth/stock. For this recipe I thought I would make a hybrid and pull the best steps (in my opinion) from each. I've also used our full array of bones that we offer, including the hock and the collagen bones. I really loved the results. It is delicious by itself, or use it in the making of Pho (pronounced FUH). So good it is and so good for you too! See recipe for Pho below. Enjoy!

Ingredients:
1 - 3.5 lb. package Wild Idea Buffalo Shanks

1 - 2 lb. packages Wild Idea Buffalo Soup Bones
1 - 2 lb. package Wild Idea Buffalo Meaty Bones
1 - 2 lb. package Wild Idea Buffalo Hock Bone
1 - 2 lb. package Wild Idea Buffalo Collagen Bones
1 - onion, quartered & separated
6 - garlic cloves
4 - carrots, chopped
6 - stalks celery, chopped
3 - tablespoons olive oil
3 - teaspoons salt
2 - tablespoon black pepper
4 - gallons water
¼ - cup apple cider vinegar
1 - bunch parsley or cilantro

Preparation:

1 - Soak bones and shanks in cold water overnight in the refrigerator. *This helps remove blood and eliminates the foamy gray top that can occur when cooking bones.
2 - Preheat oven to 425*.
3 - Remove bones and shanks from the cold water and blot dry with a paper towel.
4 - Arrange shanks, bones, and all vegetables on large baking sheets. Drizzle with olive oil, and season with salt & pepper.
5 - Roast in the oven for 30 minutes.
6 - Fill a large stockpot with 4 gallons of water and bring to a boil.
7 - Remove vegetables from the oven and add them to the pot. Remove the bones from the oven and

place them into the water using a tong. *Avoid adding any of the juices or bits from the pan.
8 - Reduce heat to low about 190° (bubbles should barely break the surface). Cover, and simmer for 36 hours.
9 - Using a slotted spoon, scoop the bones, meat and vegetables out of the pot. *Optional: Reserve the shank meat for use in another recipe.
10 - Pour broth through a strainer to remove smaller particles and refrigerate overnight, or until fat has hardened on the surface.
11 - Remove stock from the refrigerator and remove the fat from the top of the surface. *I remove the fat as I do not like a fatty/oily broth.
12 - Return the stock to the stovetop and bring to a full boil. If broth has not yet reduced to half, reduce heat and simmer uncovered until you have 2 gallons.
13 - Chill unused broth. Once chilled, transfer to freezer storage bags and place in the freezer for later uses.
https://wildideabuffalo.com/blogs/recipes/hybrid-buffalo-broth