Wild Idea Buffalo Recipe of the Week – JAMAICAN SOUP

April 28, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a JAMAICAN SOUP. A Caribbean Soup loaded with plenty of flavor! You’ll be needing the Wild Idea Buffalo Chuck Roast, Olive Oil, Jerk Seasoning (recipe included), Buffalo Bone Broth, Water, Yams, Carrots, Celery, Onion, Black Beans, and Cilantro. Also included is a recipe for the Jerk Seasoning. You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

JAMAICAN SOUP
Take the chill off with a taste of the Caribbean. Loaded with flavor, vegetables and goodness. This is one for the recipe file!

Ingredients:

1 – 3 lb. Wild Idea Buffalo Chuck Roast, remove netting, rinse and pat dry

2 – tablespoons olive oil

4 – tablespoons jerk seasoning

4 – cups buffalo bone broth or organic chicken broth

2 – cups water

4 – cups yams, chopped

3 – cups carrots, chopped

2 – cups celery, chopped

2 – cups onion, chopped

1 – can black beans, drained and rinsed

1 – head cilantro, chopped

Preparation:

1 – Preheat oven to 500°. While oven is heating roll the roast in two tablespoons of the oil and rub with 2 tablespoons of jerk seasoning in a heavy pot.
2 – Place the pot in the preheated oven and roast uncovered for 15 minutes.
Add two cups of broth and one cup of water to the pot and continue to cook for 10 additional minutes.
3 – Reduce the oven temperature to 350°, cover the pot and continue to roast for 2½ hours.
4 – Toss the chopped vegetables (except the cilantro) with the remaining two tablespoons of jerk seasonings. Cover and set aside.
5 – Remove the pot from the oven and turn the roast over in the juices. Cover and allow it to rest for 10 minutes.
6 – Remove the roast from the juices and place on a cutting board. Place the pot with the juices on the stovetop over medium high heat and add the prepped vegetables.
7 – Chop or pull the meat apart and add back to the pot.
8 – Once the soup reaches a full boil, reduce heat to simmer until vegetables are tender. About 20 minutes.
9 – Add the black beans and the cilantro and stir to incorporate.
10 – Taste and season to your liking. (I added another teaspoon of salt.)
11 – Serve and accompany with crusty bread.

Jerk Seasoning

A wonderful aromatic blend of spices with a little kick!
Ingredients:

1 – tablespoon onion powder

1 – tablespoon garlic powder

1 – tablespoon brown sugar

2 – teaspoon red pepper flake

2 – teaspoons salt

1 – teaspoon black pepper

1 – teaspoon allspice

1 – teaspoon cumin

1 – teaspoon thyme

1 – teaspoon paprika

1 – teaspoon crushed fennel

½ – teaspoon cinnamon

½ – teaspoon ginger

* Sift spices together and store until needed.
https://wildideabuffalo.com/blogs/recipes/jamaican-soup

Wild Idea Buffalo Recipe of the Week – JAMAICAN SOUP

February 12, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is a JAMAICAN SOUP. A Caribbean Soup loaded with plenty of flavor! You’ll be needing the Wild Idea Buffalo Chuck Roast, Olive Oil, Jerk Seasoning (recipe included), Buffalo Bone Broth, Water, Yams, Carrots, Celery, Onion, Black Beans, and Cilantro. Also included is a recipe for the Jerk Seasoning. You can find this recipe or purchase the Wild Idea Buffalo Chuck Roast along with all the Wild Idea Products. I just placed a large order over the weekend! Well Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

JAMAICAN SOUP
Take the chill off with a taste of the Caribbean. Loaded with flavor, vegetables and goodness. This is one for the recipe file!

Ingredients:

1 – 3 lb. Wild Idea Buffalo Chuck Roast, remove netting, rinse and pat dry

2 – tablespoons olive oil

4 – tablespoons jerk seasoning

4 – cups buffalo bone broth or organic chicken broth

2 – cups water

4 – cups yams, chopped

3 – cups carrots, chopped

2 – cups celery, chopped

2 – cups onion, chopped

1 – can black beans, drained and rinsed

1 – head cilantro, chopped

Preparation:

1 – Preheat oven to 500°. While oven is heating roll the roast in two tablespoons of the oil and rub with 2 tablespoons of jerk seasoning in a heavy pot.
2 – Place the pot in the preheated oven and roast uncovered for 15 minutes.
Add two cups of broth and one cup of water to the pot and continue to cook for 10 additional minutes.
3 – Reduce the oven temperature to 350°, cover the pot and continue to roast for 2½ hours.
4 – Toss the chopped vegetables (except the cilantro) with the remaining two tablespoons of jerk seasonings. Cover and set aside.
5 – Remove the pot from the oven and turn the roast over in the juices. Cover and allow it to rest for 10 minutes.
6 – Remove the roast from the juices and place on a cutting board. Place the pot with the juices on the stovetop over medium high heat and add the prepped vegetables.
7 – Chop or pull the meat apart and add back to the pot.
8 – Once the soup reaches a full boil, reduce heat to simmer until vegetables are tender. About 20 minutes.
9 – Add the black beans and the cilantro and stir to incorporate.
10 – Taste and season to your liking. (I added another teaspoon of salt.)
11 – Serve and accompany with crusty bread.

Jerk Seasoning

A wonderful aromatic blend of spices with a little kick!
Ingredients:

1 – tablespoon onion powder

1 – tablespoon garlic powder

1 – tablespoon brown sugar

2 – teaspoon red pepper flake

2 – teaspoons salt

1 – teaspoon black pepper

1 – teaspoon allspice

1 – teaspoon cumin

1 – teaspoon thyme

1 – teaspoon paprika

1 – teaspoon crushed fennel

½ – teaspoon cinnamon

½ – teaspoon ginger

* Sift spices together and store until needed.
https://wildideabuffalo.com/blogs/recipes/jamaican-soup

Wild Idea Buffalo Recipe of the Week – Buffalo Bone Broth

March 25, 2015 at 5:17 AM | Posted in Wild Idea Buffalo | Leave a comment
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There’s a great story behind this week’s Wild Idea Buffalo recipe of the Week. The story is below for you to read. So it’s Buffalo Bone Broth for the recipe this week. You’ll be using both Wild idea Buffalo Shank Steaks and Wild Idea Buffalo Soup Bones. Another delicious recipe from Jill O’Brien of Wild Idea Buffalo. http://wildideabuffalo.com/

 

 

Bone Broth
By: Jill O’Brien

Buffalo Bone Broth
Customers often inspire me to come up with recipes. A couple of weeks ago I was visiting with a women on the phone who was ill, and her doctor had recommended buffalo broth. He suggested boiling the bones for hours because what was inside those bones was what she needed. The health benefits of consuming this magic elixir continue to be proven, including lowering blood sugar levels for those who live with diabetes. Wild Idea Buffalo has a strong following of customers who use the bone broth as preventive medicine. This recipe is a bit of a lengthy process, and will take you two days to make. But, it’s worth it, and it’s the only way to get the maximum benefits of all of the vitamins, minerals, antioxidants, and amino acids inside the bones. You won’t be sorry for the time invested, as the end result is not only healthy, but also super delicious! 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. Enjoy the broth alone, or serve over rice with the shredded shank meat.

 

 

Ingredients:

1 – 3.5 lb. pkg. Wild Idea Buffalo Shank SteaksBuffalo Bone Broth
1 – 2 lb. pkg. Wild Idea Buffalo Soup Bones
Water
2 large Daikon radishes, peeled and quartered
1 onion, quartered
2 cloves garlic, halved + 2 cloves garlic, chopped
Salt (to taste)
Garnish Options:
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 the radish, cover, reduce heat to medium, and simmer for 3 hours.
7 – Strain liquids into a container, cover and refrigerate. Pull meat from bones and reserve for a later use.
8 – Return the 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 – Drain the bones, reserving the milky broth. Cover and place in refrigerator.
10 – 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.
11 – Strain bones, reserving broth. Cover broth and refrigerate overnight. (Optional: You may want to save bones for serving.)
12 – Remove both containers of broth from the refrigerator and remove any fat from the top. Marry both gelatinous broths into one pot, and bring to full heat.
13 – Season with salt to taste, starting with a little and adding until milky broth has full flavor.Meat Option: While bones are simmering, mix 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 and 2 tsp. red pepper flake together. Toss mixture with reserved Shank meat. Add shredded meat to bowl.
http://wildideabuffalo.com/2015/bone-broth/

 

 

Wild Idea
Health Benefits of 100% Grass Fed Bison
Wild Idea Buffalo meat is:

* Lower in calories, fat, and cholesterol than chicken or fish.
* Higher in protein than beef. Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
* 100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison. Red Meat That’s Good for You!

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