Buffalo Brisket for St. PATRICK'S DAY

St. PATRICK'S DAY has always been an important day for me as my father was Irish through and through. Well since we stopped eating beef, that left out corned beef also. That just wasn't acceptable, so here's my solution.

INGREDIENTS:

1 Lb. Buffalo Brisket

1-3/4 cups reduced sodium chicken broth

1 shallot

1 clove of garlic

1 rib of celery

1 tsp dried basil

black pepper to taste

3/4 cup red wine

1 Tbsp extra virgin Olive oil

PREPARATION:

Wash the brisket, pat dry and set aside. Peel the garlic and shallot, leaving them whole. Wash the celery rib, trimming and cut into 3rds.

COOKING:

Set a Dutch oven over medium heat, when warm to the touch, add the olive oil. Sear the brisket on all sides; then sauté the shallot, garlic and celery. Add the red wine and chicken broth, Basil and pepper. Braise the brisket simmering for 3 hours adding more broth if necessary.

            Serve with prepared horseradish and garnish with parsley sprigs

For St. PATRICK'S DAY

Additional INGREDIENTS:

1 small head of cabbage

3 carrots

6 small potatoes

1 cup reduced sodium chicken stock

4 oz. salt pork

PREPARATION:

Peel the outer leaves, wash and cut the cabbage in 4ths. Peel and wash the potatoes and carrots. Leave the potatoes whole, but cut the carrots in thirds. Score the rind of the pork.

COOKING:

Set a pot over medium heat, add 1 cup of chicken stock, the salt pork and ½ cup of the stock from the brisket. Bring to a gentle boil and add the vegetables. Add more broth or water to cover the vegetables. Simmer covered, until the potatoes and carrots are fork tender, about 20-30 min.