7:53 AM EST, March 6, 2011
Buffalo Brisket Salad
by Connie Hale, Owner and Executive Chef of Buffalo And More Restaurant in Riner, Va.
Sliced smoked buffalo brisket (Smoke your own or stop by Buffalo And More and pick some up!)
Greens- "Spring Mix"
Vinaigrette Salad Dressing
Pecorino Romano Cheese
Rub the brisket with your favorite dry rub and place on rack in smoker for 3 hours at 250 degrees.
Remove the brisket and place in aluminum foil with a cup of apple juice and return to smoker for 3 more hours. (If you do not have a smoker just place your brisket in a pan bake in the oven for the above time and temperature.)
Thinly slice the brisket against the grain so the meat will be tender.
Mix greens, cherry tomatoes, red onions, carrots, and cucumbers toss with your favorite dressing.
Top with the sliced brisket and shaved pecorino romano cheese.
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