water buffalo
recipes

slow cooker tender tips

1 beef boullion cube
1 cup Water (or use 1 cup water buffalo broth in place of water and bullion cube)
2 lbs Water Buffalo stew meat
1 small Onion
1 can Cream of mushroom soup
1 packet Gravy mix, brown
Combine all ingredients into a slow cooker and cook on low for 7-8 hours. Serve over rice or mashed potatoes.
Note: do not brown the stew meat in advance.

Water Buffalo Bourguignon

1 tablespoons extra-virgin olive oil
6 ounces (170g) bacon, roughly chopped
3 pounds (1 1/2 kg) water buffalo brisket, trimmed of fat, steak or stewing meat cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
12 small pearl onions (optional)
3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
2-3 cups beef or water buffalo stock (if using 2 cups of wine, use 3 cups stock)
2 tablespoons tomato paste
1 beef bullion cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered
2 tablespoons butter
Preheat oven to 350°F (175°C).
Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Remove from pan, set aside.
Pat dry water buffalo with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove from pan, set aside.
In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and water buffalo back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
Cover, transfer to oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
In the last 5 minutes of cooking time, prepare your mushrooms:
Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
Return the meat mixture back into the dutch oven or pot. Add the mushrooms over the meat.
Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly.
If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
Pour the sauce over the meat and vegetables.
If you are serving immediately, simmer the water buffalo bourguignon for 2 to 3 minutes to heat through.
Garnish with parsley and serve with mashed potatoes, rice or noodles.

one pot dinner

1lb tomato basil water buffalo sausage (casing removed)

2 tomatoes

1 red or yellow bell pepper

1 bunch green onions

6-8 garlic scapes

1 small zucchini

2 tbsp sesame oil

1 cup pasta

Remove sausage casings

Chop tomatoes, zucchini, pepper into 1" chunks

Chop onion whites into 1/4" pieces. Chop onion greens and scapes into 1" pieces

Cook the pasta using package instructions (or use 2 cups leftover pasta)

Brown meat (break into small pieces as you go)

Once the meat is browned add the tomato and allow them to break down.

Add all of the remaining vegetables at once and the sesame oil. Cover and cook for a few minutes but only until the vegetables are warm, but still crunchy.

Add the pasta and stir to warm pasta.

Serve

instapot korean water buffalo

1/2 cup water buffalo or beef broth

1/3 cup soy sauce

1/3 cup brown sugar

4 cloves garlic

1 tbsp rice wine vinegar

1 tbsp sesame oil

1 tbsp grated ginger

1 tsp Srirracha (optional)

1/2 tsp onion powder

1/2 tsp pepper

3 lbs stirfry strips or stew meat

3 tbsp cornstarch

1 tbsp sesame seeds (optional)

2 green onions thinly chopped (optional)

In Instapot whisk together broth, soy sauce, brown sugar, garlic, sesame oil, vinegar, srirracha, onion powder, pepper.

Add meat and stir until well combined. Select manual setting, high pressure, 15 min. When finished quick release pressure. Mix cornstarch with 3 tbsp hot water. Add to Instapot stirring frequently until thickened. Serve, garnish with sesame seeds and green onions. Serve alongside rice or egg noodles.

Water Buffalo Chili with Spaghetti Squash

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2 lbs Ground water buffalo
8 cups chopped or pureed tomatoes and peppers
1 large sweet onion chopped
2 gloves garlic mined
1 spaghetti squash cooked and removed from skin
4-5 cans of a variety of beans, chickpeas
Chili powder, cumin, black pepper, salt, bay leaves
Brown meat, add remaining ingredients. Simmer.
Walla! One pot, good for you, hearty and delicious

stuffed peppers

4 water buffalo tomato basil sausages, casings removed, crumbled
125g (1 ball) water buffalo mozzarella
2 bell peppers
1 onion, chopped
1 x-small green cabbage, rough chopped
2 cloves garlic
1/2 cup white cooking wine
In a nonstick frying pan add meat, onion. cabbage and garlic. Saute on medium heat just until meat is cooked.
Add wine, cover and simmer on low for 10 minutes.
Cut the peppers in half and remove the core and seeds. Place onto nonstick baking sheet.
Slice mozzarella into 8 slices
Fill peppers half full with meat mixture. Top with 1 slice mozzarella, Fill with meat mixture and break apart last mozzarella slices on top.
Bake at 350F for 30 minutes. (Longer if you like your peppers soft)

cabbage roll cassarole

1 lb ground water buffalo with mild italian seasoning
1lb ground water buffalo
(or just 2lbs ground)
3.5 lbs chopped cabbage
(2 med napa cabbages)
1 cup chopped onion
1 can (680ml) tomato sauce
1 can (796ml) diced tomato
1 tsp salt
7 cups beef or water buffalo broth
2 cups rice
Preheat oven to 350F.
Brown ground meat.
Mix all ingredients together and place in a large roasting pan.
Cook covered for 1 hour. Remove cover and cook for another 30 min.
This recipe makes a lot! Half it if you like.
I added a couple boccocini balls cut in half to each bowl when served. Other cheese grated on top would also be nice

Water Buffalo stew

2 lbs Water Buffalo stew meat
3 tbsp flour
3 tbsp vegetable oil
4 cubes beef bouillon
4 cups water
1 tsp dried rosemary
1 tsp dried parsley
1/2 tsp ground black pepper
3 large potatoes, cubed (skin on)
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
1/4 rutabagga, cut into 1 inch pieces (optional)
1/2 cup frozen peas (optional)
2 tsp cornstarch
Add vegetable oil to frying ban and heat to med-high.
Coat stew meat in flour and add to pan. Sear the meat on all sides, do not cook through. Remove meat from pan.
In a large pot or crockpot add remaining ingredients except corn starch and peas. Add meat.
For a regular pot on the stove bring close to a boil and then simmer on low for 2 hours, until vegetables are cooked through. Add the peas. Dissolve the corn starch in 2 tablespoons hot water and add to stew. Cook a little longer until stew thickens slightly.
In a crockpot cook on high for 1 hour and then reduce to low for 3-5 hours until vegetables are cooked. Follow same instructions for cornstarch and peas

italian sausage pasta

2 tbsp olive oil

1 onion chopped

1 bell pepper chopped

1 tsp thyme

1 tsp paprika (optional)

4 mild italian water buffalo sausages (casings on slice sausage , or off crumble sausage)

14 oz pasta uncooked

1/2 tsp salt

2 cups chicken, beef or vegetable broth

14 oz crushed tomatoes or tomato sauce

1 cup water

1 cup mozzarella (or other) cheese

1/2 cup grated parmesan

1/3 cup parsley chopped (optional)

Optional - mushrooms and other vegetables. Garlic

Set Instapot to saute and add olive oil

Saute sausage, onions and pepper until meat is cooked.

Add thyme, paprika, tomato, salt, broth, water, pasta. Close and lock lid. Set the pressure to cook on high for 5 minutes.

Once the 5 minutes is complete do a quick release.

Open the lid and stir in cheese

Serve topped with parmesan and parsley.

Can also be made stovetop

Meatloaf Recipe
created by Chef Scott Yates, What Love Tastes Like

1kg ground Majestic Water Buffalo
50g panko bread crumbs
1 large onion, minced
4 pieces cooked bacon, chopped
2 eggs
4 garlic cloves, minced
1 tsp worcestershire sauce
55g BBQ sauce
1 tsp dried thyme
1 tsp Montreal spice mix
1 tsp black pepper
1 beef stock cube
Glaze:
110g BBQ sauce
2 tbsp white balsamic vinegar
1/2 cup maple syrup
Preheat over to 180C/350F.
Mix glaze ingredients together, set aside.
In a bowl add breadcrumbs, onion and garlic with meat. Add other ingredients and mix well with hands.
Form into a loaf shape, making sure surface is smooth, without cracks. Place in greased loaf pan.
Cover with half of glaze. Bake 45 min.
Add remaining glaze and bake another 30 min.
Let stand 10 minutes before turning out of pan and cutting into slices.

the perfect grilled water buffalo steak

1" thick cut water buffalo steak

olive oil

salt

pepper

butter

garlic cloves

rosemary sprigs

Allow steaks to defrost until they reach room temperature. Pat dry.

Heat your pan (or grill) to high. Brush the steaks on both sides with oil and season liberally with salt and pepper.

Sear steaks; Add steaks and sear each side 2-3 minutes until a brown crust has formed then use tongs to turn steaks on their sides and sear edges (30 sec. per edge). Press steak down just as it hits the pan to ensure steak makes contact with the surface of the pan. For more than medium-rare cook a little longer.

If you wish, add butter and aromatics – melt butter with quartered garlic cloves and rosemary sprigs. Tilt pan to spoon garlic butter over steaks while cooking.

Remove steak and rest 10 minutes before slicing against the grain.

short ribs

2-4 Water Buffalo Short Ribs
RUB:
¼ Cup Canola Oil
1 Tbsp Montreal Steak Spice
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Dried Thyme
1 Tbsp Kosher Salt
½ Tsp Ground Pepper
ACCOMPANIMENTS:
2 Cups Beef Stock
½ Cup BBQ sauce (your favorite one!)
¼ Cup Maple Syrup
2 Tbsp Tomato Paste
5 sprigs Fresh Thyme
4 sprigs Fresh Rosemary
1 Tbsp Kosher Salt
½ Tsp Fresh Ground Pepper
1 Cup Red Wine (Ontario Pinot Noir)
3 Carrots (chopped)
2 Medium Onions (chopped)
3 Stalks Celery (chopped)
1 Head of Garlic
INSTRUCTIONS:
Serves 3-4 People (½ hr prep/ 4-6 hrs cook time)
1. Place the rub all over the meat. In a hot pan, sear off all sides of each rib until it has a nice caramelization or color to it.
2. Mix all liquids & seasonings (BBQ sauce, syrup, paste & wine together and whisk until smooth).
3. Place all veg (onion, carrots, celery, garlic) into a large crock pot, roasting pan or dutch oven
4. Lay the seared short ribs on top, with the bone resting on the veg, then add the fresh herbs around it. The liquid should just cover the ribs. If not, add a touch more stock or water.
5. Place the lid on so it seals or top it with foil.
6. Place in a 300F oven for 6-8 hours): or if it's an electric crock, start it on high for an hour
then switch it to low for the rest of the time.
Pull the meat out after the allotted time and make sure it’s ready to fall off the bone. Strain the braising liquid and place it in a pot and back on the heat to simmer. Let it reduce for about half an hour, keeping the ribs aside, covered and warm. As the liquid is reducing, take a ladle and slowly skim the top of the sauce to remove any grease. It may take a few times. Then, mix 3 TBSP of each, Cornstarch and cold Water to make a little slurry. Add it to the simmering liquid
and whisk. It will thicken the sauce.

water buffalo recipes

water buffalo
recipes