Buffalo Soup for the Seoul

Fifteen years ago Dan brought a box of buffalo meat to my restaurant and asked me to prepare each cut and come up with recipes. He needed “ how to” cooking instructions that would go inside the first boxes of Wild Idea Buffalo meat that he was shipping out to family and friends. I remember it so well, not only because I was excited to try the 100% grass-fed, field harvested buffalo meat, but also because the majority of my kitchen staff was out with the flu, which left only me holding the box of buffalo meat and limited time to experiment.

After about a week of testing, I had compiled a list of techniques and recipes that would assist in people’s success of cooking buffalo meat.  That was just the beginning; I continue to learn improved methods, or discover hidden cuts within a cut, but the biggest takeaway has been; “GRASSFED BUFFALO MEAT IS NOT LIKE OTHER MEAT, PROVEN TECHNIQUES SHOULD BE APPLIED”.

Customers also inspire me to come up with recipes. A couple of weeks ago I was visiting with a women on the phone who was explaining that she has a sick friend, and her friends doctor had recommended buffalo broth. He suggested boiling the bones for hours because what was inside those bones was what her friend needed. Although I had heard of this, I had never taken the time to research it. Out of concern and curiosity, I got busy.  The Koreans make an Ox-bone soup that they call “Seolleongtang”. The base of Seolleongtang is a milky broth produced by boiling bones for hours. Although I have roasted bones and used in stocks, I had never tried boiling bones for such a long period of time.

The results are absolutely delicious and it really is very good for you! Loaded with vitamins, minerals, antioxidants and amino acids, you will want to have a simmering pot of this soup on hand when the winter cold & flu are knocking on your door, or as a reprieve from heavy holiday meals. I hope you enjoy my version of Buffalo Ox-bone soup. Wishing you all a happy, healthy, holiday season. Cheers! Jill

Buffalo Ox-bone Soup (serves 8)

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.

Ingredients:

• 1 – 3.5 lb. pkg. Buffalo Shank Steaks
• 1 – 2 lb. pkg. Buffalo 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!

Wine Pairing: Bonny Doon Pacific Rim Dry Riesling, Central Coast, CA