Brisket

Braised Water Buffalo Brisket with Root Vegetables:

Ingredients:

3 pounds water buffalo brisket
2 tablespoons vegetable oil
2 onions, sliced
4 cloves garlic, minced
2 carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
2 turnips, peeled and cut into chunks
4 potatoes, peeled and cut into chunks
2 cups water buffalo bone broth
1 cup red wine
2 tablespoons tomato paste
2 bay leaves
1 tablespoon dried thyme
Salt and black pepper to taste

Instructions:

Preheat the oven to 325°F (165°C).

Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the water buffalo brisket and sear it on all sides until browned. Remove the brisket from the pot and set it aside.

In the same pot, add the sliced onions and minced garlic. Sauté until the onions become translucent and lightly caramelized.

Add the carrots, parsnips, turnips, and potatoes to the pot. Stir and cook the vegetables for a few minutes until slightly tender.

In a separate bowl, whisk together the beef broth, red wine, tomato paste, bay leaves, dried thyme, salt, and black pepper.

Return the seared water buffalo brisket to the pot, and pour the broth mixture over the meat and vegetables. The liquid should come about halfway up the sides of the brisket.

Cover the pot with a lid and transfer it to the preheated oven. Braise the brisket for about 3 to 4 hours, or until the meat becomes fork-tender and easily pulls apart.

Once cooked, remove the pot from the oven. Carefully transfer the brisket to a cutting board and let it rest for a few minutes.

Slice the water buffalo brisket against the grain into thin slices. Arrange the slices on a serving platter along with the braised root vegetables. Spoon some of the cooking liquid over the brisket and vegetables.

Serve the Braised Water Buffalo Brisket with Root Vegetables as a hearty and flavorful main course.