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.

Steps

1. Preheat oven to 325 degrees. Salt and pepper the meat.
2. 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.
3. 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.
4. 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.
5. Combine parsley, garlic, and citrus zest. Set aside. When ready to serve, slice brisket and sprinkle with gremolata.