Recipe courtesy of Tocabe American Indian Eatery
Braised Bison
- Level: Intermediate
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 848
- Total Fat
- 23
- Saturated Fat
- 3
- Carbohydrates
- 134
- Dietary Fiber
- 9
- Sugar
- 10
- Protein
- 27
- Cholesterol
- 3
- Sodium
- 1380
- Total: 13 hr 25 min (includes resting time)
- Active: 1 hr 5 min
Ingredients
Bison Dry Rub:
6 large dried New Mexican red chiles or 4 tablespoons chili powder
2 teaspoons toasted cumin seeds
4 tablespoons sweet corn powder, optional
4 tablespoons rubbed sage
1 tablespoon garlic powder
2 teaspoons smoked paprika
2 tablespoons kosher salt
2 teaspoons ground black pepper
Braised Bison:
One 5-pound bison chuck roll or other braising cut
1/2 cup olive or neutral oil
1 quart bison stock, beef stock or water
Chile Reduction:
4 to 6 dried New Mexican red chiles
1 yellow onion, chopped
3 Roma tomatoes
2 cloves garlic
Salt and pepper
Directions
- For the bison dry rub: Blend the chiles, cumin seeds and corn powder in a spice grinder into a smooth powder and set aside. Transfer to a mixing bowl and add the sage, garlic powder, smoked paprika, salt and pepper. Mix thoroughly and keep in a mason jar.
- For the braised bison: Preheat a grill for cooking over medium-high heat and preheat the oven to 225 degrees F.
- Place the bison on a cookie sheet and cover it with oil. Cover with about 5 tablespoons dry rub, thoroughly covering the entire cut. Sear the meat all over on the grill, about 5 minutes per side, then transfer to a Dutch oven and add enough stock to cover the meat halfway. Cover with foil, then the lid and bake until tender, about 12 hours.
- Remove the meat from the hot stock to a cookie sheet and let rest, at least 20 minutes.
- For the chile reduction: Deseed chiles and toast them. Char onion and tomatoes. Put chiles, onion, tomatoes and garlic in a blender along with 2 cups bison stock left behind from cooking the bison and blend until smooth. Add salt and pepper to taste.
- Use tongs to pull the meat apart and use your hands to separate the fat (discard the fat).
- Cut meat into smaller pieces and return to the Dutch oven with the hot stock and 1 cup chile reduction.