Buffalo Brisket

Buffalo Brisket

A cut taken from the fore quarter which is ideal for pot roasting or braising which brings out the best of the buffalo flavour, a personal favourite and great value for money.


I have just cooked a joint of brisket on a bed of carrots and red oinions  in my slow cooker on low for 5 hours -----it was to die for hence my new order for Buffalo Brisket -----Excellent  jennifer steddy from down in Kent

by J A STEDDY [view]

We had 2kg of this Buffalo brisket slow cooked at Christmas to serve 6 people, it was so lovely, the meat was falling to pieces it was so tender it was much more flavoursome then beef. I would really recommend Buffalo as a meat, I have also done stews with the stewing steak which is equally great and the same with the steaks and mince meat which I have made really nice burgers with. 

I cooked the brisket on the rack of a roasting tin with onions & carrots in water at the bootom of the roasting tin (the water keeps the meat nice and moist) then covered the rosting tray with foil so that no steam could escape and placed in the oven and cooked for 20 minutes at 180 degrees then turned it down to 140 degrees and cooked it for about a further 4 hours until it was tender, it was so lovely, the meat was falling to pieces. 

None of us had had buffalo before Christmas 2017 and we are all still talking about that meal now.


by Gareth Hall [view]

Oven roast or braise

Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.

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