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Buffalo Brisket in Tomato Sauce With Gremolata
(recipe, Kim Carlson)
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.
- 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
- ¼ cup chopped fresh parsley
- 1 garlic clove, minced
- 1 tsp. orange zest
- 1 tsp. lemon zest
- 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.