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Buffalo & Peppers

From Athens Locally Grown

<p>This hearty and healthy &#8220;soup&#8221; is one of our mainstay meals on the farm. Perfect for a breezy day, it is warming, but not heavy. It&#8217;s simple to make and this free form recipe can be varied to utilize other ingredients you may have on hand.</p> <p>Stock made ahead of time from either water buffalo soup bones or other grass fed soup bones (beef, lamb) is the very best to use. It turns into a thick &#8220;gelatin&#8221; when chilled, but immediately liquifies again when heated. This is caused by the presence of collagen, which is wonderfully beneficial to our joints, hair, and nails (anti-inflammatory). If good soup bones are not available, use a natural broth instead.</p>
Source: David Carrell's own creation. (Entered by Shalley Carrell)
Serves: 8

2 pounds soup bones
2 pounds water buffalo chuck roast
1 med. onion, cut into large pieces
1 clove garlic
1 tsp. sea salt
1 tsp. freshly ground black pepper
2 green bell peppers, sliced
2 bell peppers, red, orange, or yellow, sliced
8 oz. mushrooms, sliced
1 Tbl. Fresh herbs such as oregano, thyme, rosemary, if desired
1 med. onion, sliced

Step by Step Instructions
  1. Make the stock: Place soup bones in a crock pot and fill with water. Add onion, salt, pepper, and garlic. Cook on the high setting on crock pot for 6-8 hours. Strain the stock, discarding the materials, return strained liquid to crock pot.
  2. Add chuck roast to stock, simmer for several hours, until fork tender.
  3. Remove meat from liquid, shred it with a fork. Return to stock and add sliced onion, peppers, mushrooms, and herbs (optional). Add salt and pepper to taste. Simmer for about 30 minutes more, until peppers reach desired tenderness. Serve over rice, mashed potatoes, or eat just as it is.