Buffalo Brisket in Tomato Sauce With Gremolata
By Kim Carlson, from the Culinate Kitchen collection
| Cook Time | 4 hours |
| Total Time | 4½ hours |
Introduction
Buffalo is lower in fat than beef, and while that’s good news for our health, it can be challenging for a cook to get used to. Slow-cooking the buffalo in liquid (or in this case, crushed tomatoes) helps to keep it from drying out.
The parsley-citrus-garlic mixture called gremolata adds flavor to this dish; don’t dismiss it as merely garnish. Serve this dish with penne pasta and Parmesan cheese, if you like.
Ingredients
Brisket
| 1 | buffalo brisket (about 2½ pounds) | |
| ~ | Salt and pepper | |
| 1 to 2 | tsp. olive oil | |
| 1 | can (28 ounces) crushed tomatoes | |
| 10 | whole garlic cloves, peeled | |
| ½ | tsp. dried basil |
Gremolata
| ¼ | cup chopped fresh parsley | |
| 1 | garlic clove, minced | |
| 1 | tsp. orange zest | |
| 1 | tsp. lemon zest |
Steps
- Preheat oven to 325 degrees. Salt and pepper the meat.
- Coat the bottom of a Dutch oven lightly with olive oil and place over medium heat. Brown the brisket (fat-side down first) on all sides, 2 to 3 minutes per side.
- Add crushed tomatoes and garlic cloves. Cover with the lid or (if the lid handle is not ovenproof) a tight layer of foil and place in the oven.
- After about 2 hours, add the basil. Continue cooking until tender, another 1 to 2 hours. Check occasionally to be sure the liquid has not cooked off completely; add ½ cup water if needed.
- Combine parsley, garlic, and citrus zest. Set aside. When ready to serve, slice brisket and sprinkle with gremolata.
This content is from the Culinate Kitchen collection.