Buffalo Corn Stew

Name: Buffalo Corn Stew (Elevated)
Total time: 4 h
Yield: 6
Cuisine: French
Ingredients: 3 lbs Buffalo Short Ribs; 3 tbsp Duck Fat; 1 large Yellow Onion-finely diced; 4 Celery stalks-finely diced; 4 Carrots-finely diced; 4 cups Fresh Corn Kernels (cut from about 6 ears); 1 (28 oz) can San Marzano Tomatoes-crushed; 2 Red Bell Pepper-diced; 3 tsp Smoked Paprika; 2 tsp Ground Coriander; 1 tsp Ancho Chili Powder; 1/2 tsp Cayenne Pepper; 1.5 tsp Fleur de Sel; 1 tsp Freshly Ground Black Pepper; 8 cups Beef Stock-homemade preferred; 1 cup Dry Red Wine (e.g., Cabernet Sauvignon); 2 tbsp Roasted Bone Marrow; 1/4 cup Fresh Parsley-chopped; 1 tbsp Lemon Zest

⏱4h

👥6

🔥600 cal

Hard

🍽️French

A luxurious and deeply flavorful stew featuring slow-braised buffalo short ribs, sweet corn, and a vibrant gremolata made with bone marrow. This is a show-stopping dish for a special occasion.

3 lbs Buffalo Short Ribs

3 tbsp Duck Fat

1 large Yellow Onion-finely diced

4 Celery stalks-finely diced

4 Carrots-finely diced

See all 19 ingredients ↓

(0 reviews)

⏱4h

👥6

🔥600 cal

Hard

🍽️French

A luxurious and deeply flavorful stew featuring slow-braised buffalo short ribs, sweet corn, and a vibrant gremolata made with bone marrow. This is a show-stopping dish for a special occasion.

#Stew #Buffalo #Corn #Short Ribs #Bone Marrow #Gremolata #Slow Cooked

Instructions

Season Buffalo Short Ribs from Buffalo generously with Fleur de Sel and Black Pepper from Seasoning.
In a large Dutch oven, heat Duck Fat from Vegetables over medium-high heat. Sear Short Ribs in batches until deeply browned on all sides. Remove and set aside.
Add Yellow Onion, Celery, and Carrots from Vegetables to the pot and cook until softened and lightly caramelized, about 10-12 minutes.
Add Red Bell Pepper from Vegetables and cook for another 5 minutes.
Stir in Smoked Paprika, Ground Coriander, Ancho Chili Powder, and Cayenne Pepper from Seasoning.
Deglaze the pot with Dry Red Wine from Liquid, scraping up any browned bits from the bottom.
Add Crushed San Marzano Tomatoes and Beef Stock from Liquid. Bring to a boil.
Return Short Ribs to the pot. Reduce heat to low, cover, and simmer for 3-4 hours, or until the Short Ribs are incredibly tender.
During the last 30 minutes of cooking, add Fresh Corn Kernels from Vegetables.
While the stew simmers, prepare the Gremolata by combining Roasted Bone Marrow, Parsley, and Lemon Zest from Gremolata in a small bowl.
Remove Short Ribs from the stew and shred the meat. Return the shredded meat to the pot.
Serve the stew hot, topped with a generous spoonful of Bone Marrow Gremolata.

Ingredients

3 lbs 1.36 kg Buffalo Short Ribs
3 tbsp 45 mL Duck Fat
1 large 250 g Yellow Onion-finely diced
4 200 g Celery stalks-finely diced
4 250 g Carrots-finely diced
4 cups 950 mL Fresh Corn Kernels (cut from about 6 ears)
1 (28 oz) can 790 g San Marzano Tomatoes-crushed
2 100 g Red Bell Pepper-diced
3 tsp 15 mL Smoked Paprika
2 tsp 10 mL Ground Coriander
1 tsp 5 mL Ancho Chili Powder
1/2 tsp 2.5 mL Cayenne Pepper
1.5 tsp 7.5 mL Fleur de Sel
1 tsp 5 mL Freshly Ground Black Pepper
8 cups 1.9 L Beef Stock-homemade preferred
1 cup 240 mL Dry Red Wine (e.g., Cabernet Sauvignon)
2 tbsp 30 mL Roasted Bone Marrow
1/4 cup 30 g Fresh Parsley-chopped
1 tbsp 15 mL Lemon Zest

Equipment

Large Dutch oven
Cutting board
Knife
Large Spoon

Instructions

Season Buffalo Short Ribs from Buffalo generously with Fleur de Sel and Black Pepper from Seasoning.
In a large Dutch oven, heat Duck Fat from Vegetables over medium-high heat. Sear Short Ribs in batches until deeply browned on all sides. Remove and set aside.
Add Yellow Onion, Celery, and Carrots from Vegetables to the pot and cook until softened and lightly caramelized, about 10-12 minutes.
Add Red Bell Pepper from Vegetables and cook for another 5 minutes.
Stir in Smoked Paprika, Ground Coriander, Ancho Chili Powder, and Cayenne Pepper from Seasoning.
Deglaze the pot with Dry Red Wine from Liquid, scraping up any browned bits from the bottom.
Add Crushed San Marzano Tomatoes and Beef Stock from Liquid. Bring to a boil.
Return Short Ribs to the pot. Reduce heat to low, cover, and simmer for 3-4 hours, or until the Short Ribs are incredibly tender.
During the last 30 minutes of cooking, add Fresh Corn Kernels from Vegetables.
While the stew simmers, prepare the Gremolata by combining Roasted Bone Marrow, Parsley, and Lemon Zest from Gremolata in a small bowl.
Remove Short Ribs from the stew and shred the meat. Return the shredded meat to the pot.
Serve the stew hot, topped with a generous spoonful of Bone Marrow Gremolata.

Nutrition per serving

Calories 600

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Buffalo Corn Stew

Buffalo Corn Stew

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