BUFFALO RAGOUT WITH
RED PALM OIL
BEEF AND CHICKEN IN RED PALM OIL
FILLET MIGNON WITH COCONUT
PORK TENDERLOIN IN RED PALM OIL & BERRIES
WITH RED PALM OIL – Our Favorite
· 3 pounds buffalo rump meat, cut into 2” cubes
· 1 cup red Bordeaux
· 2 cups beef stock
· 12 carrots, small or sliced
· 12 white onions, small
· 12 mushrooms
· 12 turnip slices
· ¼ cup Red Palm Oil
· 2 cloves, whole
· 2 whole clove garlic, peeled
· 1 tsp salt
· 4 slices bacon
· 1 large bay leaf
· 8 crushed peppercorns
Place the cubed meat in a large dish and cover with the wine, cloves,
salt, 1 garlic clove and the peppercorns. Stir the mixture and marinate
the meat in the refrigerator for 1 hour, stirring every 15 minutes.
Cut the bacon into small pieces and fry them over low heat. Remove
the meat and add to the bacon along with the remaining garlic clove.
Reserve the marinade. Cook over high heat until the meat is nearly
black all over.
Transfer the meat to a flame proof casserole dish with the melted
palm oil in it. Add the marinade to the red palm oil along with
the beef stock. Bring the mixture to a boil and boil for 10 minutes.
Lower the heat and simmer for 30 minutes. Add the carrots, onions,
mushrooms, and turnips. Bake, covered, at 350 for 1 ½ hours.
Stir in peas. Adjust seasoning as desired and garnish with chopped
BEEF AND CHICKEN IN
RED PALM OIL
· 1 pound chicken, cut into bite-sized pieces
· 1 pound beef for stew, cut into pieces
· 1 cup beef stock
· salt, pepper, hot pepper (to taste)
· chile pepper, finely chopped (optional)
· 2 cups of Red Palm Oil
· 1 onion, finely chopped
Season the chicken and beef with salt, pepper and chile pepper and
allow to stand for an hour or two.
Combine all ingredients saucepan. Cook over a low to medium heat,
stirring regularly, until chicken and beef are done and sauce is
thick (about an hour). Add water, broth or stock if necessary. Stir
before serving; the red palm oil tends to separate from the sauce
(Some cooks prefer to remove some or most of this red oil before
Truly one of the most decadent things you will ever try.
· 4 small fillets
· ½ cup coconut oil
· 1 sprig of fresh parsley
· salt and pepper, to taste
In a cast iron pan, sear the fillet on each side to desired level
of completion. In a small pan, melt the coconut oil. Pour 1 tbsp.
of coconut oil over the top of the fillet and garnish with the parsley.
Serve with Palm veggies.
IN RED PALM OIL & BERRIES
· 1 small pork tenderloin, sliced in ½ inch thick
· ½ cup red wine
· 2 tbsp red palm oil
· ½ carton fresh blueberries, or 2 tbsp blueberry
jam if fresh berries are not available
· salt to taste
Heat the red palm oil in a large skillet over medium heat. Add pork
and cover with wine and berries. Lower heat to medium low. Flip
pork once the first side is cooked thoroughly. Cook down over low
heat until pork is done and sauce is thick. Salt to taste.