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Dinner Time at Sandia Pueblo ~ World’s Best Buffalo Brisket Recipe

October 13, 2010

Buffalo Burger on the Hoof
Sandia Pueblo, New Mexico
April 2010
Karen Rivera

The InterTribal Bison Cooperative was formed to reestablish healthy buffalo populations on tribal lands as a way to reestablish hope for Indian people. The buffalo herd on the Sandia Pueblo, along with 56 other tribes, is part of that effort. It takes a remarkable amount of physical labor to keep the herd healthy. Watering, feeding, inoculating and treating these intimidating animals takes a brave and fearless effort by both man and dog.

Suelo rounds them up on 5-inch legs

I was privileged to bounce along one night this spring on the 3 hour trip and watched in awe at the skill and sheer strength of Leroy and his team of buffalo wranglers Duke and Suelo.

Duke keeps the herd together

If you haven’t had the chance to taste buffalo, here’s one of the best ways to start with from the InterTribal Bison Website. For more recipes, and to learn about how the tribes are bringing back the buffalo, click here.

World’s Best Buffalo Brisket
Ingredients:
* 1 Clove Garlic, diced
* 1/4 Cup Lemon juice
* 1/2 tsp. Pepper (I add 1 TBL of red chili powder)
* 1/4 Cup Soy Sauce
* 2-5 Lbs Buffalo Brisket
* 2 Tbs Honey
* 1/2 Cup Brown Sugar

Directions:

Mix ingredients (Red Wine, Soy, Honey and Lemon juice. Add crushed Garlic and Peppers with Brown sugar (Mix until sugar is dissolved. Add Brisket (whole) marinate over night or at least 4 hours.

Grill directly over hot coals until medium rare (blood red center warm to the touch) about 5 to 10 minutes depending on how hot your grill is. If roasted in the oven put on rack in the pan and add 1/2 cup water.

Slice at an angle very thin 1/8 to 1/4 inches thick against the meats grain. Serve with lots of hot green chili.

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3 Comments leave one →
  1. September 12, 2010 6:56 pm

    Karen: I agree with eating buffalo. We’ve been switching to it from beef for about year now, unless we can get natural-fed, grass-fed beef (the kind I raise). Great photos and would love to try your recipe. Hope all is well up in the high country. I’ve been off because of tropical storm that came through last week. Four days with no internet. My students are probably happy. Warmest regards, Jack.

  2. boatacrosstheriver permalink
    September 18, 2010 10:15 pm

    Interesting stuff!

Trackbacks

  1. Buffalo, Pinon Nut and Red Chile Meatballs ~ High Country Cooking with Duke and Leroy’s Buffalo « New Mexico Photography

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