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.
My finished results were excellent! The buffalo literally fell apart. The meat was tender and flavorful. Two thumbs up.
Read MoreDid 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 My finished results were excellent! The buffalo literally fell apart. The meat was tender and flavorful. Two thumbs up.
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.
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.
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.
Substituted basil for rosemary and it came out an instant blast, fell apart as I tried to lift it out yummmm
