Say you pick up some buffalo meat, and say it's getting colder out and you want to make a lazy man's stew. You get some root vegetables - nothing from above the earth. It's getting to be winter time for crying out loud.
Well, right as I write this, the apartment is filling up with the scent of comfort, i.e. garlic, onions and bay leaves, surrounded by cast iron, lid-on, slowly, slowly bubbling on top of the stove.
At first, I got things going, then spent a little time searching around on the internet. All I kept seeing was the same: buffalo has less fat than beef, so it cooks quicker. The answer - low and slow. So, I walked inside and lowered the heat. The motivation for it all? Half coming from the finish of a chilly bike ride, half coming from the desire to empty my freezer a bit. That buffalo, after all, came from Sonny D'Angelo's Meats in Philadelphia.
As for the recipe - I invented it myself.
1 pound of buffalo meat, preferably not a loin cut
2 parsnips, chopped roughly
1 large Spanish onion
2 cloves of garlic
2 bay leaves
salt, pepper
Chop the buffalo meat into cubes, perpendicular to the grain, the way you'd cut a brisket.
In a pan with super hot oil, sear the buffalo cubes, but just for a few seconds or until slightly browned.
Saute the chopped root vegetables, add salt, pepper and the bay leaves.
Add in the meat, stir a bit and slap the lid on.
Cook on low heat, about 2.5/10 power, for three hours.
