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
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.
Slow Roasted Buffalo Brisket
This is the perfect recipe for an easy, lazy weekend lunch.
Just make sure you get the brisket out of the fridge an hour before roasting it and get it in the oven early enough and then you can more or less leave it to its own devices until you throw in the vegetables an hour before serving.
- 2 parsnips, peeled and cut into chunks
- 3 carrots, peeled and cut into chunks
- 3 celery sticks, finely sliced
- 2 medium onions, quartered
- 1.5kg Buffalo brisket, rolled for roasting
- 250g mushrooms, washed and thickly sliced
- 2–3 tbsp Rapeseed or olive oil
- 8 Garlic cloves (optional), unpeeled and lightly crushed
- 2 Bay leaves
- 3 Thyme sprigs
- Preheat the oven to 200C/180CFan/Gas 6. Put the tied brisket on a board; massage in the oil and season well. Put the garlic, bay leaves and thyme in a large roasting tin and rest the meat on top.
- Roast for 30 minutes.
- Take it out of the oven; turn down the temperature to 160C/140C/Gas 4
- Cover the meat with foil and return it to the oven for another 4 hours, by which time it should be very tender.
- Baste the meat with its fatty juices. Add the vegetables to the roasting tin and toss them in the juices too. Turn the oven up to 180C/160C Fan/Gas 5
- Cook, uncovered, for a further hour, until the joint has crisped up and the vegetables are cooked through.
- Allow to rest for 15 minutes before serving, it will be fall-apart tender and delicious!
Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.