Thursday, November 3, 2011

Recipe of the week! Bison Pot Roast Braised in BBQ Sauce with Plantains & Swiss Chard!

I realize I skipped a recipe of the week last week and I apologize for that! This week, I present to you a succulent BBQ recipe.

Bison Pot Roast Braised in BBQ Sauce.
I made this recipe with Bison Pot Roast but feel free to use any large hunk of meat (pork shoulder or loin for instance).

Preheat over to 350
Take your meat and cut it into thin slices or cubes.
Then brown it quickly in a very hot pan (we used cast iron for this and it was excellent!) with onions, salt and pepper. You don't want the meat to cook at this point, just sear it to seal in the moisture.
Remove the pan from the burner and pour in BBQ sauce of your choice.
Put pan (make sure its oven safe) in the over for 2hrs.

While that's cooking I prepared (mostly chopping and slicing) the following veggies: Plaintains and Chard with tangy Tomatillo tomatoes.

When your meat is nearly cooked, put another pan on the stove top at medium-low heat. Add fat of your choice for cooking (I recommend coconut oil for plantains).
Cut plantain into 1/4 inch slices - put slices in pan. Flip the plantains when they're brown so that both sides brown.
When plantains are brown, add chard and finely chopped tomatillo tomatoes and saute until the chard is wilted. Reduce heat and let simmer for 5 or so minutes. This will cause the tomatilloes to cook down a bit and make kind of a tangy glaze.

Pull meat out of the over. It will be tangy, tender and delicious!

Try serving this in a large bowl with the plantains/chard & tomatilloes on the bottom and the sliced meat on top.

Enjoy! Next recipe will be a Paleo dessert!

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