Slow Cooker Buffalo Brisket

Rating: 3.86 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This buffalo meat dish is very tender and can be adjusted to fit your preference. This recipe can also be used for beef but will take longer to cook.

By Bethany Webber
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Lightly coat the inside of a slow cooker with olive oil and place the brisket in the bottom of the cooker. Sprinkle in the onion, garlic, and basil; season with salt and pepper.

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  • Pour the chicken broth and water. Cook on LOW, covered, until brisket is tender, 6 to 10 hours, basting meat several times to moisten.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving:
216.2 calories; 40.5 g protein; 1.5 g carbohydrates; 116.2 mg cholesterol; 82.7 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

jillvanberkom
Rating: 5 stars
05/24/2010
My finished results were excellent! The buffalo literally fell apart. The meat was tender and flavorful. Two thumbs up. Read More
Helpful
(15)

Most helpful critical review

MNGranny
Rating: 2 stars
08/10/2009
Did not care for this recipe. After 6 1/2 hours in slow cooker it was not very tender and really did not have much flavor. Read More
Helpful
(15)
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
jillvanberkom
Rating: 5 stars
05/24/2010
My finished results were excellent! The buffalo literally fell apart. The meat was tender and flavorful. Two thumbs up. Read More
Helpful
(15)
MNGranny
Rating: 2 stars
08/10/2009
Did not care for this recipe. After 6 1/2 hours in slow cooker it was not very tender and really did not have much flavor. Read More
Helpful
(15)
NMChef1
Rating: 3 stars
07/15/2011
I tried to make this exactly as written. My brisket was a little smaller at 2.55 lbs. I basted at 2 hours but since the brisket was swimming in broth I didn't baste again. I did informal fork tests for tenderness at 6 and 8 hours and since I was getting pretty hungry took it out at 9 hours. I carved off about a third of the meat and let the rest cook for one more hour (the full 10). The meat was fairly tender enough to cut small pieces with the edge of a fork and not needing a knife. But I found the flavor kind of boring. I ate it all certainly - it just wasn't anything special. This was my first brisket of any kind and this recipe didn't make the meat shine. As a small bonus though the leftover broth made several bowlfuls of decent tasting soup as is. I probably won't make this recipe again though. Read More
Helpful
(8)
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Theo Romine
Rating: 4 stars
02/09/2012
This dish was very well received at home. I have had Buffalo at restaurants before and this was as good as any I have been served. I followed the exact cooking temp and time. The only thing I changed was to put on a packet of dried onion soup mix because I didn't have any onions. Served it with Carrots Potatoes and "Joan's Broccoli Madness" Salad. It was a hit. Read More
Helpful
(4)
Jony Blithe
Rating: 4 stars
08/27/2017
Substituted basil for rosemary and it came out an instant blast fell apart as I tried to lift it out yummmm Read More
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