Buffalo Tail Soup

  • Two pounds Buffalo Tail, sliced
  • Lard
  • Two bounds Carrots, chopped
  • Frozen Pearl Onions
  • Dried Thyme
  • One Tablespoon Prepared Mustard
  • White Wine Vinegar
  • Water
  • Sea Salt

Heat dutch oven or other heavy pot on stovetop

Add a generous amount of lard to the pot, followed by the buffalo tail

Remove from pot and set aside once browned and slightly crisped

Sauté carrots and onions along with thyme for about ten minutes, stirring occasionally

Add mustard and a splash of white wine vinegar to deglaze the pot

Return buffalo tail to pot with carrots and onions

Just barely cover with water, add salt to suit your sensibilities

Bring to a simmer then turn heat down to very very low

Secure lid on pot, and allow to gently simmer for three and a half hours

Soup is complete when meat is extremely tender and succulent