FANDOM


m (Robot: Changing Category:Beef broth Recipes)
m (clean up, typos fixed: dutch → Dutch (2))
 
(2 intermediate revisions by one user not shown)
Line 1: Line 1:
 
== Ingredients ==
 
== Ingredients ==
* 2 lbs commercially raised [[bison|buffalo meat]], cut into 1 inch cubes
+
* 2 lbs commercially raised [[bison|buffalo meat]], cut into 1 inch cubes
 
* 2 tsp [[salt]]
 
* 2 tsp [[salt]]
 
* ½ tsp freshly ground [[pepper]]
 
* ½ tsp freshly ground [[pepper]]
Line 23: Line 23:
 
# Season the meat cubes with [[salt]], [[pepper]], and [[sage]], and dredge in ¼ cup of the [[flour]].
 
# Season the meat cubes with [[salt]], [[pepper]], and [[sage]], and dredge in ¼ cup of the [[flour]].
 
# Heat [[oil]] in a large skillet and brown the meat on all sides.
 
# Heat [[oil]] in a large skillet and brown the meat on all sides.
# Using a slotted spoon, transfer meat to a heavy dutch oven.
+
# Using a slotted spoon, transfer meat to a heavy Dutch oven.
 
# In the remaining [[oil]] in the skillet, saute [[onion]], [[carrot]], [[celery]], and potato until lightly browned.
 
# In the remaining [[oil]] in the skillet, saute [[onion]], [[carrot]], [[celery]], and potato until lightly browned.
# Using a slotted spoon, add vegetables to meat in dutch oven.
+
# Using a slotted spoon, add vegetables to meat in Dutch oven.
 
# Sprinkle remaining [[flour]] over drippings in skillet and cook stirring, until lightly browned.
 
# Sprinkle remaining [[flour]] over drippings in skillet and cook stirring, until lightly browned.
 
# Stir in the broth, [[tomato purée]], [[beer]], [[garlic]], [[bay leaf]], [[parsley]], clove, and [[thyme]].
 
# Stir in the broth, [[tomato purée]], [[beer]], [[garlic]], [[bay leaf]], [[parsley]], clove, and [[thyme]].

Latest revision as of 19:36, June 5, 2013

Ingredients Edit

Directions Edit

  1. Season the meat cubes with salt, pepper, and sage, and dredge in ¼ cup of the flour.
  2. Heat oil in a large skillet and brown the meat on all sides.
  3. Using a slotted spoon, transfer meat to a heavy Dutch oven.
  4. In the remaining oil in the skillet, saute onion, carrot, celery, and potato until lightly browned.
  5. Using a slotted spoon, add vegetables to meat in Dutch oven.
  6. Sprinkle remaining flour over drippings in skillet and cook stirring, until lightly browned.
  7. Stir in the broth, tomato purée, beer, garlic, bay leaf, parsley, clove, and thyme.
  8. Pour over meat and vegetables.
  9. Bring to a boil, cover, and simmer until meat is tender, about 1½ hours.
  10. Pour into a deep 9 inch pie dish and let cool.
  11. When meat is cool, roll out pastry and cover dish.
  12. Cut steam vents in crust and bake in preheated 425°F oven for 30 – 35 minutes, until pastry is browned.
Community content is available under CC-BY-SA unless otherwise noted.