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