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

Wild Idea Buffalo Recipe of the Week - BUFFALO BONE BROTH / STOCK

This weeks Wild Idea Buffalo Recipe of the Week is - BUFFALO BONE BROTH / STOCK. Homemade Buffalo Stock made using Wild Idea Buffalo Shanks, Wild Idea Buffalo Soup Bones, and Wild Idea Meaty Buffalo Bones. A perfect healthy and flavorful Stock for all your cooking needs. You can find this recipe or purchase the Wild Idea Buffalo Shanks, Wild Idea Buffalo Soup Bones, and Wild Idea Meaty Buffalo Bones all at the Wild Idea Buffalo website. You can purchase any of the Wild Idea Products at - https://wildideabuffalo.com/. Enjoy and Eat Healthy in 2018!


BUFFALO BONE BROTH / 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 for daily wellness. (Makes about 4 quarts) Note: If you double this recipe, be sure to double your cooking time too.

Ingredients:

1 - 3.5 lb. package Wild Idea Buffalo Shanks
1 - 2 lb. package Wild Idea Buffalo Soup Bones
1 - 2 lb. package Wild Idea Meaty Buffalo Bones
1 - onion, quartered & separated

Preparation:
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, cover with 8 quarts water, and add the apple cider vinegar and parsley.
5 - Bring to a full boil over high heat on the stovetop. Reduce heat to simmer (bubbles should barely break the surface), cover, and simmer for 48 hours.
6 - Using a slotted spoon scoop bones, meat, and vegetables out of the pot. *Optional: Reserve the marrowbones 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 stovetop 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, warmed 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.

https://wildideabuffalo.com/blogs/recipes/54138433-buffalo-stock

Wild Idea Buffalo Recipe of the Week - BUFFALO OX-BONE SOUP

This week's Wild Idea Buffalo Recipe of the Week - BUFFALO OX-BONE SOUP. It's made using the Wild Idea Buffalo Shanks. Below I've left the recipe for the BUFFALO OX-BONE SOUP along with info on the Wild Idea  BUFFALO SHANKS. Enjoy and Eat Healthy in 2018!  https://wildideabuffalo.com/

BUFFALO OX-BONE SOUP
This Korean style soup takes time, but it is time well spent. It is the kind of food you eat and say “I could eat this every day”.  For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping. (Serves 8)

Ingredients:

1 - 3.5 lb. Buffalo Shanks
1 - 2 lb. pkg. Soup Bones
Water
1 onion, quartered
2 large Daikon radishes, peeled and quartered
2 cloves garlic, halved + 2 cloves garlic, chopped
Salt (to taste)
3 Tbl. Bragg Liquid Aminos (Natural Soy) or Soy Sauce
3 Tbl. Sesame Oil
2 Tbl. green onion, chopped + 1 bunch of green onions, sliced
½ tsp. black pepper
2 tsp. red pepper flake
8 cups cooked rice
1 bunch radishes, sliced
fresh grated ginger or pickled ginger
Instructions:

1 - Wash bones and shank meat under cold water.
2 - Soak bones and shank meat in cold water for 2 hours.
3 - Rinse bones again under cold water.
4 - Bring 4 quarts of water to a boil, add washed bones and shank meat, bring to full boil. Boil for 20 minutes.
5 - Strain bones and meat and rinse under cold water. Rinse pot thoroughly to remove any fat

particles.
6 - Return bones to pot and add 4 more quarts water. Bring to a boil, and boil for 30 minutes.  Add, onion and radish. Cover, reduce heat to medium and simmer for 3 hours.
7 - Check meat for tenderness using two forks, If meat pulls apart, strain meat and bones, reserving liquids. Remove meat from bones and radish.  If meat is not tender continue cooking until it is. Cover reserved liquids and place in refrigerator.
8 - Return bones with onion to pot and add 3 quarts of water. Over high heat, bring to a full rolling boil. Reduce heat to medium, cover and simmer for 3 hours.
9 - While bones are simmering, mix Braggs Liquid Aminos, sesame oil, chopped green onion, black pepper and chili flake together. Pull apart cooked meat and toss with soy and sesame mixture, cover and refrigerate.
10 - Drain the bones, reserving the milky broth. Cover and place in refrigerator.
11 - Remove the first reserved liquids from refrigerator and skim fat off the top. Return Bones and first reserved liquids back to pot.  Add 2 cloves garlic and 3 quarts of water, and bring to a boil. Reduce heat to medium, cover and simmer for an additional 3½ hours.
12 -Strain bones, reserving liquids. Cover liquids and refrigerate overnight.  (Optional: You may want to save bones for serving.)
13 - Remove both containers of liquid from refrigerator and remove any fat from the top. Marry gelatinous liquid into one pot and bring to full heat.
14 - Season with salt to taste, starting with a little and adding until milky broth has full flavor.
15 - Place prepared meat in small stock pot and add a half cup of broth.  Reheat over medium heat until meat is hot.
16 - To serve, place a scoop of hot rice in center of the bowl, add desired meat portion and garnish with sliced radish and green onion. Accompany with chili flake, chopped garlic, grated ginger and salt for people to add as they like.
Soooooooo delicious!
https://wildideabuffalo.com/blogs/recipes/54932737-buffalo-ox-bone-soup




3.5 LBS. BUFFALO SHANKS
Bison bone-in shanks are great for the traditional Italian dish “Osso Buco”. The marrow is also
coveted as a delicacy and is wonderful on toast points. The shank is cut from the leg portion of the bison. Four bone in shanks / 3.5 lbs.
https://wildideabuffalo.com/collections/roasts-ribs-stew/products/3-5-lbs-buffalo-shanks

Soup Special of the Day! - Buffalo Ox Bone Soup

This week’s Soup Special of the Day is Buffalo Ox Bone Soup.  It uses Wild Idea Buffalo Shanks and Wild Idea Buffalo Soup Bones. You can find this recipe at the Wild Idea Buffalo website.  Where you can also find all their healthy and delicious recipes and purchase all the Wild Idea Buffalo Meat Selections. http://wildideabuffalo.com/

Buffalo Ox Bone Soup

This soup takes time, but it is time well spent. It is the kind of food you eat and say “I could eat this every day”. For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping. (Serves 8)

Ingredients:

1 – 3.5 lb. Buffalo Shanks

1 – 2 lb. pkg. Soup Bones
Water
1 onion, quartered
2 large Daikon radishes, peeled and quartered
2 cloves garlic, halved + 2 cloves garlic, chopped
Salt (to taste)
3 Tbl. Bragg Liquid Aminos (Natural Soy) or Soy Sauce
3 Tbl. Sesame Oil
2 Tbl. green onion, chopped + 1 bunch of green onions, sliced
½ tsp. black pepper
2 tsp. red pepper flake
8 cups cooked rice
1 bunch radishes, sliced
fresh grated ginger or pickled ginger

Instructions:

1 – Wash bones and shank meat under cold water.
2 – Soak bones and shank meat in cold water for 2 hours.
3 – Rinse bones again under cold water.
4 – Bring 4 quarts of water to a boil, add washed bones and shank meat, bring to full boil. Boil for 20 minutes.
5 – Strain bones and meat and rinse under cold water. Rinse pot thoroughly to remove any fat particles.
6 – Return bones to pot and add 4 more quarts water. Bring to a boil, and boil for 30 minutes. Add, onion and radish. Cover, reduce heat to medium and simmer for 3 hours.
7 – Check meat for tenderness using two forks, If meat pulls apart, strain meat and bones, reserving liquids. Remove meat from bones and radish. If meat is not tender continue cooking until it is. Cover reserved liquids and place in refrigerator.
8 – Return bones with onion to pot and add 3 quarts of water. Over high heat, bring to a full rolling boil. Reduce heat to medium, cover and simmer for 3 hours.
9 – While bones are simmering, mix Braggs Liquid Aminos, sesame oil, chopped green onion, black

pepper and chili flake together. Pull apart cooked meat and toss with soy and sesame mixture, cover and refrigerate.
10 -Drain the bones, reserving the milky broth. Cover and place in refrigerator.
11 – Remove the first reserved liquids from refrigerator and skim fat off the top. Return Bones and first reserved liquids back to pot. Add 2 cloves garlic and 3 quarts of water, and bring to a boil. Reduce heat to medium, cover and simmer for an additional 3½ hours.
12 – Strain bones, reserving liquids. Cover liquids and refrigerate overnight. (Optional: You may want to save bones for serving.)
13 – Remove both containers of liquid from refrigerator and remove any fat from the top. Marry gelatinous liquid into one pot and bring to full heat.
14 – Season with salt to taste, starting with a little and adding until milky broth has full flavor.
15 – Place prepared meat in small stock pot and add a half cup of broth. Reheat over medium heat until meat is hot.
16 – To serve, place a scoop of hot rice in center of the bowl, add desired meat portion and garnish with sliced radish and green onion. Accompany with chili flake, chopped garlic, grated ginger and salt for people to add as they like.
Soooooooo delicious!

http://wildideabuffalo.com/blogs/recipes/54932737-buffalo-ox-bone-soup

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.   http://wildideabuffalo.com/

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)


Ingredients:
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

Preparation:

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.

http://wildideabuffalo.com/blogs/recipes/54138433-buffalo-stock

Wild Idea Buffalo Recipe of the Week - BUFFALO OX-BONE SOUP

This week's Wild Idea Buffalo Recipe of the Week is BUFFALO OX-BONE SOUP. It uses Wild Idea Buffalo Shanks and Wild Idea Buffalo Soup Bones. Heat these cool Autumn days up with this week's recipe. Wild Idea Buffalo has a brand new website where you can find all their healthy and delicious recipes and purchase all the Wild Idea Buffalo Meat Selections.     http://wildideabuffalo.com/


BUFFALO OX-BONE SOUP

This soup takes time, but it is time well spent. It is the kind of food you eat and say “I could eat this every day”.  For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping. (Serves 8)

Ingredients:

1 - 3.5 lb. Buffalo Shanks

1 - 2 lb. pkg. Soup Bones
Water
1 onion, quartered
2 large Daikon radishes, peeled and quartered
2 cloves garlic, halved + 2 cloves garlic, chopped
Salt (to taste)
3 Tbl. Bragg Liquid Aminos (Natural Soy) or Soy Sauce
3 Tbl. Sesame Oil
2 Tbl. green onion, chopped + 1 bunch of green onions, sliced
½ tsp. black pepper
2 tsp. red pepper flake
8 cups cooked rice
1 bunch radishes, sliced
fresh grated ginger or pickled ginger

Instructions:

1 - Wash bones and shank meat under cold water.
2 - Soak bones and shank meat in cold water for 2 hours.

3 - Rinse bones again under cold water.
4 - Bring 4 quarts of water to a boil, add washed bones and shank meat, bring to full boil. Boil for 20 minutes.
5 - Strain bones and meat and rinse under cold water. Rinse pot thoroughly to remove any fat particles.
6 - Return bones to pot and add 4 more quarts water. Bring to a boil, and boil for 30 minutes.  Add, onion and radish. Cover, reduce heat to medium and simmer for 3 hours.
7 - Check meat for tenderness using two forks, If meat pulls apart, strain meat and bones, reserving liquids. Remove meat from bones and radish.  If meat is not tender continue cooking until it is. Cover reserved liquids and place in refrigerator.
8 - Return bones with onion to pot and add 3 quarts of water. Over high heat, bring to a full rolling boil. Reduce heat to medium, cover and simmer for 3 hours.
9 - While bones are simmering, mix Braggs Liquid Aminos, sesame oil, chopped green onion, black pepper and chili flake together. Pull apart cooked meat and toss with soy and sesame mixture, cover and refrigerate.
10 -Drain the bones, reserving the milky broth. Cover and place in refrigerator.
11 - Remove the first reserved liquids from refrigerator and skim fat off the top. Return Bones and first reserved liquids back to pot.  Add 2 cloves garlic and 3 quarts of water, and bring to a boil. Reduce heat to medium, cover and simmer for an additional 3½ hours.
12 - Strain bones, reserving liquids. Cover liquids and refrigerate overnight.  (Optional: You may want to save bones for serving.)
13 - Remove both containers of liquid from refrigerator and remove any fat from the top. Marry gelatinous liquid into one pot and bring to full heat.
14 - Season with salt to taste, starting with a little and adding until milky broth has full flavor.
15 - Place prepared meat in small stock pot and add a half cup of broth.  Reheat over medium heat until meat is hot.
16 - To serve, place a scoop of hot rice in center of the bowl, add desired meat portion and garnish with sliced radish and green onion. Accompany with chili flake, chopped garlic, grated ginger and salt for people to add as they like.
Soooooooo delicious!

http://wildideabuffalo.com/blogs/recipes/54932737-buffalo-ox-bone-soup