Buffalo Brisket Recipes

SLOW COOKER BUFFALO BRISKET

Steps:

• Lightly coat the inside of a slow cooker with olive oil and place the brisket in the bottom of the cooker. Sprinkle in the onion, garlic, and basil; season with salt and pepper.
• Pour the chicken broth and water. Cook on LOW, covered, until brisket is tender, 6 to 10 hours, basting meat several times to moisten.

GRILLED BUFFALO STEAK

Steps:

• Gather the ingredients.
• Place steaks in a resealable plastic bag. Combine remaining ingredients and pour over steaks. Seal bag and allow steaks to marinate in the refrigerator for 4 to 8 hours.
• Preheat grill for medium heat. Remove steaks from bag and discard marinade. Place steaks on the grill and cook for 6 minutes per side.
• Remove from heat, tent with aluminum foil, and let steaks rest for 10 minutes before serving.
• To prepare onion sauce, heat olive oil in a large skillet. Cook onions on high for 1 minute.
• Add red wine, reduce heat to medium and cook for 2 to 3 minutes.
• Add remaining ingredients and cook for an additional 5 to 6 minutes. Reduce heat to medium-low or low if necessary.
• Once cooked, remove from heat and serve on top of buffalo steaks.
• Enjoy!

BBQ BUFFALO BRISKET REUBEN SANDWICH WITH HOME-MADE SPICY DILL PICKLES

Steps:

• Place 2 cups of the bbq sauce in a large shallow baking dish, add the brisket and turn to coat. Cover and marinate in the refrigerator for 4 hours or overnight. Preheat oven to 325 degrees F. Heat the vegetable oil in a large Dutch oven over high heat until smoking. Remove the brisket from the dish, season with salt and pepper and sear well on both sides and remove to a plate. Add the carrots, onions, celery and garlic and cook until soft and golden brown. Return the brisket to the pan and cover with the chicken stock, water and the remaining 1 cup of bbq sauce. Bring to a simmer on top of the stove, cover and place in the oven. Cook for 2 1/2 to 3 hours or until tender. Remove from the cooking liquid, let rest for 15 minutes then slice thinly on the bias.
• Place cabbage in a large nonreactive bowl. Bring vinegar, honey and salt and pepper to a simmer in a medium saucepan. Pour the warm mixture over the cabbage and stir to combine. Cover with plastic wrap and let rest 30 minutes at room temperature.
• Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium nonreactive saucepan over high heat and bring to a boil. Let boil for 2 minutes; remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumber in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days.
• Assemble: 16 slices cornmeal pain de mie BBQ Brisket 8 slices fontina cheese Red Cabbage Slaw 1 stick unsalted butter Pickles
• Place 8 slices of bread on a work surface. Top each slice with 4 to 5 slices of the brisket, a slice of cheese and some of the red cabbage slaw. Top each with the remaining bread. Heat 1/2 of the butter in a large skillet over high heat. Saute 4 of the sandwiches at a time until golden brown on both sides and the cheese has melted. Serve with spicy pickles and chips.

BUFFALO BRISKET

Steps:

• Place brisket in a foil-lined casserole dish. Make sure that there is enough foil to seal over the top when finished. Mix marinade and pour over brisket. Seal the foil over the top so that the brisket is completely encased in the foil and able to marinade. Place the casserole dish in the refridgerator over night. Bake the buffalo brisket at 275 degrees for approximately 4-5 hours or until inserted meat thermometer reaches desired doneness.