• 1 lb. ground Beefalo or stew meat sliced into thin strips

• 2-3 tbl Oil

• 1/2 c green onions, cut into 1-inch pieces

• 2 tbl tamari

• 1 teaspoon fresh ginger minced

• 2 tablespoon vermouth, dry wine, or balsamic vinegar

• Pinch of Brown sugar

• 1/2 cup broth

• 1 cup mushrooms, sliced

• 1 medium carrot, diced

• 1 cup green beans cut in 1 inch pieces

  optional 1 cup bean sprouts

• Salt, pepper, garlic to taste
  

   

• Heat oil pan. Sauté meat or cook in 325 oven in hot pan until browned. 

Sauté ginger and onion in 2 tbl of oil 1 minute.

Add broth and simmer 5 minutes. Season with sherry or vermouth

Add green beans, mushrooms, carrots, and bean sprouts. Add spices

Serve it hot.

 

Optional: Serve with rice, potato or a bed of sprouts

4-6 serving

This is another one of my waay easy to make and delicious recipes. I cut the meat and marinate it during the day. I cook it overnight. I eat it all day. It is best prepared in an electric oven. Yes, it works great in a smoker or a dehydrator.

Beefalo London Broil Top Round or Rump Steak 1 ½” thick
4 oz Marinade per pound of meat or 3 Tbl of dry rub

While still frozen, slice the steak 1/8”. Trim ALL edge fat. Put in bag or bowl. Marinate for 4 – 8 hours. (Make sure the slices are NOT stuck together. Each piece needs to be in the marinade. Place on a rack with a drip pan under it. Bake at 180° – 200° for 6 to 8 hours.

Basic Marinade Recipe
3 oz Sweet Mirin
1 oz lite soy sauce
1 Tbl granulated garlic
ground black pepper

Dry Rub Recipe
2 tsp granulated garlic
1 tsp ground black pepper
1 tsp ground coriander
red pepper flakes (optional)
pinch salt

Lay the meat in a single layer on a sheet of waxed paper. Sprinkle the rub. Put on another layer of waxed paper and pressed the spice mix into the meat. Refrigerate 8 hours. Cook as above

This is a very tasty recipe, great in sandwiches, great with sauce, great as a main dish & excellent as left-overs ...Enjoy

Ingredients

2 lbs Ground Beefalo
1 pint zucchini relish
3-5 Swiss Chard or Kale leaves (optional)
3 cloves garlic or 1 tsp granulated
½ tsp salt & pepper
½ tsp ground coriander
½ - 3/4 cup Grain Cereal or matzo meal
2-3 eggs

Yield: 4” x 8” x 4” Loaf

If you don't have any relish, use chopped zucchini or squash with chopped tomatoes and pepper and add a big pinch of pickling spice that you soak in 1 tsp cider vinegar or mirin Lightly beat the eggs, add relish, spices and cereal. Shred or chop greens. Combine all the ingredients. Add to loaf pan. Bake at 325° F approx 45 minutes.

1 quart tomatoes (crushed or chopped)
4 Tbl dark brown sugar
¼ cup golden raisins
1 tsp ground coriander
1 clove garlic minced very fine
fresh ground black pepper
4 oz. Cider vinegar

Cook tomatoes on medium, simmer 30 minutes. Add next 5 ingredients. Simmer 15 more minutes. Stir in Cider vinegar and serve.

Brisket is my favorite cut of meat.. It can be cured or corned; roasted or braised; cooked in a slow cooker or smoked. It can even be marinated and pre-sliced and then grilled. You can eat an elegant dinner with Brisket as the main dish, make sandwiches, make hash for breakfast (or anytime) or use it in a salad with corn & zucchini relish, add to soups or use in a one-pot boiled dinner with cabbage and potatoes. Yum! I do love Brisket

One of the 'secrets' to cooking Brisket is to cook it with moist heat AND use some Onions. This recipe uses minimal liquid; make sure your pan always has some liquid left and don't let it dry out in the pan. You can add moisture during cooking: water, stock, wine, beer, jelly, fruit juice or whatever. One of the 'secrets' to eating Brisket is to slice ACROSS the grain. Brisket has grain that run in 2 directions 90 degree opposite to each other and there is a definite place in the roast where the grain changes. It's good to learn to detect the change in the grain; otherwise the meat will be slices of stringy meat fibers. Your roasting pan needs a cover for this recipe. If you use tinfoil, I suggest using a double layer and seal it well around the edges.

Beefalo Brisket whole, ½, 1/3 any size
sliced onions enough to fill the bottom 2 inches of the pan
Brown the brisket on both top and bottom. A hot pan, Dutch oven or grill set at medium can accomplish the task
1 pint of any of the following:
preserves, tomatoes, jelly, applesauce, canned fruit, soup, stock, water
1-2 cups of celery and chopped carrots
garlic- fresh chopped or granulated
Salt to taste
if you want

Place your Brisket(s) on the layer of onions in the pan. Add salt, pepper and garlic. Pour liquid gently on the Brisket. Add you pint of liquid or smear it on the top side of Brisket. Add some more Garlic. Set oven very LOW. 225-250 is great if your oven will hold that temperature.

Cook till done. Scrape bottom of pan, add some beer or wine and reduce it. Slice the meat across the grain.

This is a quick to prepare a great tasting Brisket. Rinse and pat dry your piece of Brisket. Trim any heavy fat from the meat or Brown the roast on a grill or in a heavy pan to 'crisp' and render some of the fat. Cook on LOW setting 7 – 9 hours. Cut the meat across the grain in slices and serve the pot sauce after separating the fat off the top.

Beefalo Brisket 3 – 5 lbs
4-6 med onions
1 cup stock
1 cup canned tomatoes
1 Tbl granulated garlic
salt & pepper to taste
1 Bay Leaf

Options:

Sweet and Sour: Cook with ¼ cup Dark Brown sugar. 1 hr before serving add 3-4 oz of cider vinegar and a handful of golden raisins.

Quick commercial style: substitute 2 bottles of chili sauce and a pkg of dried onion soup mix for the real onions and tomatoes.

Sweet & Fruity: Use 1 can of whole berry cranberry sauce in place of ½ the stock and ½ the tomato. Usually needs more salt but you can skip the salt if you wish.

2-3 lbs Beefalo Sausages (Kielbasa, Knockwurst, Sweet or Hot Sausage)
1 lb sauerkraut (homemade is best, in a bag from market is ok)
½ lb mushrooms
1 small purple onion
1-2 cloves garlic
2 Tbl butter or vegetable oil
Hot pepper flakes
Maple syrup
more garlic

serves 6-10 people

Easy, Easy, Easy to make. Put kraut in a slow cooker on high. Dice purple onion into ¼” pieces. Chop mushrooms in quarters. Sauté both in butter or oil on medium heat until cooked through. Leave in hot pan; add minced garlic to mixture.

Check kraut for proper 'bite'. Add everything to kraut, stir and eat when hungry.

To streetch this dish for more people...add greens (kale, swiss chard, etc for last 15 minutes. 1 lb small beans will feed 4 more people.

This is a very juicy and flavorful recipe. It can be used for Beefalo Meatballs or cooked as a Meatloaf (Beefalloaf). Great with sauce, excellent as left-overs You have the added flexibility to change the recipe. You can add hot spices--like peppers and cilantro or make it more savory by adding more veggies and parsley. Have a ball...Enjoy

2 lbs Ground Beefalo
2 quarts chopped vegetables
3 med. Onions, 3 stalks celery
2 carrots, 2 sweet peppers
3-5 Swiss Chard or Kale
3 cloves garlic
½ cup Grain Cereal
(I use Grape Nuts or Uncle Sam's)
2-3 eggs

Yield: 75 -7/8” Balls or 3 - 4” x 8” Loaves

Finely chop the veggies or run through a food processor. Lightly beat the eggs and mix in cereal. Combine all the ingredients and add spices. Make the balls or loaves. Bake balls at 375° F for 10 minutes; loaves at 325° F approx 45 minutes.

1 quart tomatoes (crushed or chopped)
4 Tbl dark brown sugar
¼ cup golden raisins
1 tsp ground coriander
1 clove garlic minced very fine
fresh ground black pepper
4 oz. Cider vinegar

Cook tomatoes on medium, simmer 30 minutes. Add next 5 ingredients. Simmer 15 more minutes. Stir in Cider vinegar and serve.

1 – 2 lbs Beefalo Sausage (Sweet Italian, Hot Italian, Kielbasa)z
2 onions
2 carrots
2 medium apples
16 oz Beefalo Broth
16 oz canned Tomatoes
1 cup water
¼ cup cider vinegar
2 oz brown sugar
¼ cup golden raisins
garlic, salt, pepper to taste

optional....add some greens(spinach, swiss chard, kale) at last 10 minutes

makes 8 servings 10 oz.

Chop or dice the carrots into smaller than bite-size pieces. Simmer in 1 cup of water for 15 minutes. While the carrots are cooking, chop the onions and lightly sauté in oil using a soup pot. Put the carrots and onions in a bowl. Cut apples into quarters. Cook sausage in a pan, oven or on grill on all sides until the juice starts to run. You can use a skillet on medium heat or grill on low or cook on a cookie sheet at 350o. Combine ALL the ingredients. Simmer approx 1 hour. Enjoy!

If you need to feed more people than planned or to vary, you can streeetch this stew. Just add more stock (water is ok if out of stock), some cooked black beans and rice or cooked potatoes.

1 pkg Beefalo marrow Bones (approx 2lbs)
1 onion rough chopped
1 bay leaf
black pepper to taste
½ cup water
2qts water

Roast the bones for 30 minutes at 400o in a heavy pan with ½ cup water and onion. When done, medium simmer the bones and onions for 2 ½ hours with 2qts water and spices. Cool the broth and skim any fat. Strain through a sieve or cheesecloth for clear broth. Can be frozen and stored for a month.

This is a very flexible recipe AND it is quick and easy.

1lb ground Beefalo or Ground Goat
2 onions
2 carrots
8 oz peas (frozen is ok)
1qt Beefalo Broth
½ tablespoon oil
1 cup water
garlic, salt, pepper, ground coriander, cumin to taste

Chop or dice the carrots into smaller than bite-size pieces. Simmer in 1 cup of water for 15 minutes. While the carrots are cooking, chop the onions and lightly sauté in oil using a soup pot. Put the carrots and onions in a bowl. Make small meatballs (approx 35) from the ground meat and cook on all sides until the juice starts to run. You can use a skillet on medium heat or cook on a cookie sheet at 350o. Combine ALL the ingredients. Cook at low simmer approx 20 minutes. Enjoy!

If you need to feed more people than planned or to vary, you can streeetch this soup. Just add more stock (water if out of stock), some cooked black beans and rice.

This is a quick sauce made from commercial, brand-name ingredients and some garden herbs. Heat ingredients 1 & 2 till hot. Add brown sugar & stir till combined. Add spices and serve.

1 lb can of jellied cranberry sauce
1 bottle cocktail sauce
2 Tbl dark brown sugar
fresh marjoram or oregano
1 tsp ground coriander
1 clove garlic minced very fine
fresh ground black pepper

1 1/2qt non-chlorinated water
2 lbs marrow bones
a carrot, an onion, 2 celery stalks
1 tsp white pepper
2 Tbl AP Flour
2 Tbl butter for a roux

Roast bones 25 minutes at 425º F. Remove from oven and simmer in water for 2 hours with next 4 ingredients. Cook the flour in butter over a low heat until it is light brown in color. Temper the roux with an oz. of broth until you have a cupful. Add the thinned roux to the remaining broth and cook until thickened. Yum!