Buffalo Cut Breakdown

Chuck cuts:

• Chuck Roast
• Cross Rib Roast
• Burger

Rib cuts:

• Rib Eye Steaks
• Short Ribs
• Back Ribs

Short Loin cuts:

• Tenderloin Steaks
• New York Steaks

Sirloin cuts:

• Sirloin Steaks
• Tri-Tip Roast

Round Cuts:

• Roasts

Ingredients

• 2 lbs. boneless buffalo chuck roast (cut into 1-inch cubes)
• 1 lb. waxy potatoes (low-starch, such as Yukon golds, red-skinned potatoes, or white round potatoes, peeled and cut into 1-inch chunks)
• 2 large carrots (peeled and cut into 1-inch pieces)
• 2 large celery ribs (chopped into 1-inch pieces)
• 1 medium onion (peeled roughly chopped)
• 3 cloves garlic (peeled and smashed)
• 2 tbsp. tomato paste
• 1 tbsp. Worcestershire sauce
• 2 tbsp. Olive Oil
• 3 cups beef stock (or broth)
• 1/2 cup frozen peas (thawed)
• 3 tbsp. flour
• 1 bay leaf
• 1/2 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1 tbsp. chopped fresh parsley
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)

Directions

Fire that oven up to 300° F!

Pat any excess moisture from the meat with clean paper towels. This will help achieve a nice dark brown sear on it.

Season the meat generously with Kosher salt.

In a heavy, cast-iron dutch oven or brazier, heat the oil over medium-high heat. When the oil is really hot, add the buffalo and brown it thoroughly on all sides. Don’t overcrowd the pan. Work in batches if necessary. When a rich brown crust has developed on all sides of the buffalo, remove it from the pan and set it aside.

Lower the heat to medium, add the onions to the pot and sauté for 5 minutes or so, or until they turn slightly soft and translucent. Add the garlic and cook for another minute.

Reduce the heat to medium-low and stir in the flour to form a thin paste. Cook for a couple of minutes, stirring throughout.

Now slowly pour in the stock, gently scraping the bottom of the pan to deglaze.

Return the browned buffalo to the pot along with the tomato paste and Worcestershire sauce. Heat on the stovetop until the liquid comes to a boil, then add the bay leaves and dried herbs, cover with a tight-fitting lid and transfer the whole thing to the oven. Let the meat braise in the oven for one hour.

Add the potatoes, carrots, and celery, recover the pot and return it to the oven for another 30 minutes or until the potatoes are tender.

Transfer the pot to the stovetop. Remove the lid and simmer for another 15 minutes or until the stew is thickened.

Stir in the peas, adjust seasoning with Kosher salt and black pepper, and fill your belly right away, garnished with the chopped parsley!

Looking for a fun and easy dinner recipe? Try our Braided Tacos sure to be a crowd pleaser with flexible ingredients!

What you will need:
1lb Ground Buffalo
2 tablespoons Olive Oil
1 roll of Pillsbury pizza crust
1 Tomato
1 2 cup bag of Mexican blend cheese
1 packet of taco seasoning
Sour Cream – For serving
Salsa – For serving
1 ½ Cups Lettuce – For serving
**Optional Ingredients:
½ Chopped Onion

 
Instructions:
1. Preheat the oven to 375°
2. Sauté the *onions in the olive oil until translucent
3. Add the Ground Buffalo and taco seasoning to the *onions cook until meat is done.
4. Open the dough and on parchment paper or sprayed cooking sheet. On both sides of the dough you will cut equal strips, going about 1 ½ into the dough but DO NOT cut all the way from side to side.  (See picture if needed.)
5. Start placing the meat, tomatoes, and cheese in the center of the dough. (See picture if needed.)
6. Braid the dough strips over the top of the filling. The meat, tomatoes, and cheese should almost looked incased. (See picture if needed.)
7. Sprinkle the top with cheese.
8. If you did this on parchment paper slide it onto a cooking sheet.
9. Place in the oven and bake for 25-30 minutes until the top is browned.
10. Garnish with tomatoes, cheese, and lettuce.
Enjoy!

Step 4.                                                         Step 5.                                               

 Step. 6                                                          Tada!