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.

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Ingredients

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

Directions

Instructions Checklist
  • 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

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

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
(15)

Most helpful critical review

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
(15)
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
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
(15)
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
(15)
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
(8)
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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
(4)
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