Saint Patrick’s Day is right around the corner, and we’ve had tons of customers coming into the shop for brisket to make corned beef. This delicious spiced and cured meat becomes super tender and flavorful, utterly cravable and appropriately celebratory.

This Burmese style curry hails from the country of Myanmar, and is full of delicious South Asian flavors with the comfort of meat and potatoes. Traditionally made with beef, I used our bison stew meat. It would be delicious with our American Wagyu stew meat cubes also. You could serve this over rice if desired, but I found myself completely satisfied thanks to the potatoes. This curry is absolutely bursting with amazing flavor. Burmese curry is slightly different from Thai or Indian curries. You’ll find it to be less creamy and not quite as thick, a little more stew-like in texture. Personally I absolutely love the unique qualities of this curry. This memorable dish is a real crowd pleaser that you’ll find yourself making time and time again.

Also Read: How To Make Liver And Onions That Actually Tastes Good

Pasture Raised Bison Raised On Our Ranch In New Mexico

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: Instant Pot BBQ Brisket With Bison Or American Wagyu Beef

Ingredients:

• 2-3 pounds bison stew meat
• 1 tablespoon paprika
• ½ teaspoon turmeric powder
• 2 teaspoons sea salt
• ¼ cup bison tallow
• 3-4 inch piece of fresh ginger, peeled and sliced lengthwise into thick slices
• 2 stalks lemongrass, sliced into 2 inch sections
• 1 medium to large onion, finely diced
• ⅓ cup minced garlic
• 2 bird’s eye chilies, sliced thin
• 2 bay leaves
• 2 tablespoons fish sauce
• 4 cups bison bone broth
• 1 tablespoon Madras curry powder
• 1 teaspoon garam masala
• 1 pound yellow potatoes, chopped into cubes
• 1 tablespoon coconut cream
• 1 bunch fresh cilantro, chopped
• Lime wedges for garnish

Also Read: Instant Pot Hoisin Meatballs With Bison & Wild Boar

Instructions:

1. Mix together the paprika, sea salt and turmeric powder in a bowl. Add the stew meat cubes into the seasoning mixture and toss to coat thoroughly. Set aside to marinate.
2. Heat the bison tallow in a large Dutch oven or stock pot over medium-high heat. Add in the slices of ginger and sauté until lightly golden brown. Add in the lemongrass and cook for another minute or two until tender.
3. Reduce the heat slightly and cook for 5 minutes, stirring frequently. Add in the bay leaves, minced garlic and sliced chilies. Reduce the heat all the way to medium-low. Continue to stir frequently and cook for about 10 minutes.
4. Add the bison stew meat cubes into the pot. Pour the fish sauce over top and stir to combine, then pour the bison bone broth over top.
5. Turn up the heat and bring the pot to a boil. Reduce to a simmer and cook for 1 ½ - 2 hours, or until the meat is tender.
6. Add in the Madras curry powder and garam masala powder, along with the chopped potatoes. Stir and adjust seasoning to taste. Cook for approximately 15 more minutes until the potatoes are softened.
7. Let the curry sit for 30 minutes before serving. Stir in the tablespoon of coconut cream. Serve and enjoy, garnished with chopped cilantro and lime.

Also Read: Recipe: Korean Bibimbap Bowls With Bison Sirloin Steak

Our Team Would Love To Hear From You

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based. And if you’re a New Mexico local, be sure to check out our butcher shop!

Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of pasture raised bison, beef, elk, lamb, wild boar, poultry, seafood and more.

Lately, I’ve been loving anything with super thin slices of sirloin steak. They cook so quickly and are so tender, it makes meals really easy and delicious. These slices of bison sirloin practically melt in your mouth. The secret to cutting steak into very thin slices is to do it with a sharp knife while the meat is still partially frozen. These bowls have all of the amazing Korean flavors that you’re looking for. Better yet, bibimbap bowls easily stand alone as a complete meal with the perfect combination of rice, vegetables, steak, egg, delicious seasonings, garnishes and gochujang sauce. I love putting kimchi on mine, and if you like it I definitely recommend having some for these bowls. Toasted sesame oil offers an extra layer of flavor but if all you have is untoasted sesame oil, it’ll work just fine.

Also Read: Recipe: Mini Meatloaves With Ground Bison & Wild Boar

Free Range Bison Raised On Our Beautiful Ranch

Our bison live free range on 10,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: Top Sirloin Steak Bites With Rosemary Garlic Butter

Ingredients:

For the meat:

• 1lb bison top sirloin steak, sliced super thin
• 2 tablespoons rice vinegar
• ¼ cup toasted sesame oil
• 2 tablespoons coconut aminos
• 2 teaspoons coconut sugar

For the bowls:

• 1 cup rice
• 2 cups water
• Sea salt to taste
• 3 tablespoons toasted sesame oil, divided
• 1 cup zucchini, sliced
• 1 cup mushrooms, sliced
• 1 cup shredded carrots
• 1 cup mung bean sprouts (or whatever fresh sprouts you can find)
• 2 green onions, sliced thin
• 2 large cloves of garlic, minced
• 2 tablespoons coconut aminos, divided
• 2 tablespoons mirin
• 4 eggs
• Avocado oil for cooking
• Gochujang sauce (store bought)
• Kimchi & sesame seeds for serving

Also Read: Shredded Slow Cooked Bison Roast For Meal Prepping

Instructions:

1. Cook the rice in a rice cooker, Instant Pot or on the stovetop. When it’s finished cooking, set aside/keep warm.
2. While the rice is cooking, heat a large cast iron skillet over medium heat. Add the mushrooms and cook for a couple minutes in the dry skillet to allow some of the moisture to evaporate. If you like, you can cook the vegetables in batches so that you can arrange them in separate piles on top of the bowls, or cook them all together for convenience. Add avocado oil to the pan. When the oil is hot, add in the vegetables and minced garlic. Season with sea salt and cook until the vegetables are a light golden brown, adding more oil as necessary. Set the cooked vegetables aside and cover to keep warm.
3. Add a little more oil to the skillet if necessary. Cook the eggs as desired (sunny side up is the classic way for bibimbap). Set the cooked eggs aside.
4. Add more oil to the pan if necessary and cook the thinly sliced sirloin steak. Take care not to overcook as it cooks very quickly. Set aside.
5. Assemble the bowls. Portion the rice, then add steak slices, vegetables and an egg on top of each bowl. Garnish with gochujang sauce, sesame seeds, chopped green onions and kimchi as desired. Serve immediately and enjoy!

Also Read: Tender And Flavorful Oklahoma Onion Burgers Recipe

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

This easy style of garlic butter steak bites has been really trendy the past few months, and I’m so glad I decided to give them a try. I mean, it’s not really surprising that bite sized steak with tons of delicious garlic butter poured over top is so good - no wonder these have become so popular! I added some fresh rosemary into the butter as well and I have to say it turned out wonderfully. Since the steak is cut into bite sized pieces, it cooks even more quickly than a regular steak. They also have the added advantage of more surface area to soak up as much garlic butter as possible. Chopped parsley as a garnish adds a nice dash of color and freshness. These steak bites are so tasty, you’ll be amazed at how quickly they get eaten. Once you have one, it’s nearly impossible to stop!

Also Read: Shredded Slow Cooked Bison Roast For Meal Prepping

Quality Meat + Quality Butter = Heaven

I used Bison top sirloin steak, but you could use ribeye or a strip steak or whatever you prefer. Another important ingredient is the butter. I can’t recommend enough to use good quality butter that’s pasture raised. It’s not only because it’s humane and good for the environment, but pasture raised butter tastes so much better than anything else. It makes a huge difference in cooking and especially for something like this where butter is one of the main ingredients. Serve these for a casual dinner that everyone will love. They’re delicious on their own, on top of rice or quinoa, over mashed potatoes, alongside sautéed vegetables, you name it. They go with anything and will be your new go-to recipe for those nights when you need something quick to prepare yet satisfying and flavorful.

Also Read: Italian Wedding Soup With Bison And Wild Boar Meatballs

Bringing Back The American Bison

Our bison live free range on 10,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

(Makes 2-4 servings)

• 2 lbs bison top sirloin steak or steak of choice
• 1 ½ tablespoons bison tallow
• Sea salt & freshly ground black pepper
• 6 tablespoons pasture raised butter (I like Kerrygold)
• 6 large cloves of garlic, minced
• 1 sprig chopped fresh rosemary
• Fresh chopped parsley for garnish

Also Read: Delicious, Warming Hungarian Goulash With Bison Stew Meat

Instructions:

1. Completely thaw the steak before cooking. Chop into bite sized pieces and set aside.
2. Heat the bison tallow in a large cast iron skillet over medium-high heat. When the pan is hot, add the chopped steak. Season generously as desired with sea salt and freshly ground black pepper.
3. Sear the steak pieces on all sides, working in batches if necessary. Cook to desired doneness. Set aside the cooked steak and cover to keep warm.
4. Melt the butter in the hot skillet and add in the minced garlic and chopped fresh rosemary. Sauté until the garlic becomes fragrant and tender.
5. Add the steak bites to a platter or large bowl. Pour the butter over top and stir to combine. Garnish with freshly chopped parsley. Serve immediately and enjoy!

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Steak Salad Recipe With Bison Ribeye & Homemade Dressing

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

There’s nothing better than having a bunch of delicious, slow-cooked shredded meat ready for the week to turn into tacos, sandwiches, and anything else you can think of. It’s a great way to meal prep. I’m not enough of a planner to meal prep something specific for every day of the week, but having some prepared meat like this helps me throw things together without much preparation a lot more easily on nights when I’m short on time. Cooking a whole roast and shredding it for later use can create multiple tasty and nourishing meals for the whole family throughout the week. All it takes is a high quality chuck roast - I love our bison roasts - and a slow cooker or Instant Pot. If you don’t have one of those, not to worry - you could totally slow cook this in the oven instead.

Also Read: Tender And Flavorful Oklahoma Onion Burgers Recipe

A Weeknight Dinner Game Changer

The secret is to slow cook the roast to tender, falling apart perfection. That, and a delicious marinade. I just used a simple one - coconut sugar, Worcestershire sauce, apple cider vinegar, and smashed garlic. And bone broth if you have it on hand. It’s the perfect combination of sweet, savory, acidic and garlicky to create shredded bison meat that nobody can get enough of. It’s also a really versatile marinade for meat that will go well with a lot of different recipes. Use it for tacos, on top of rice, in a quinoa bowl with veggies, over noodles… the options are endless. It makes it so quick and effortless to throw a meal together, you might wonder how you ever survived without cooking a roast for the week. The meat just gets more tender and flavorful over time, and you’ll have no problem using it all up before the week is over. I think I could easily go through one of these roasts in a week all by myself.

Also Read: Cheese Stuffed “Juicy Lucy” Bison Burger From Minnesota

Bringing Back The American Bison

Our bison live free range on 10,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

• One 4-5 lb bison chuck roast
• 1 cup bison bone broth
• 3 tablespoons coconut sugar
• 3 tablespoons Worcestershire sauce
• ½ cup apple cider vinegar
• 4 cloves of garlic, smashed and peeled
• Sea salt & freshly ground black pepper

Also Read: Italian Wedding Soup With Bison And Wild Boar Meatballs

Instructions:

1. Make sure the roast is all the way thawed before cooking. Generously season all over with sea salt and freshly ground black pepper. Place in the Instant Pot or slow cooker.
2. In a small bowl, mix together the bison bone broth, apple cider vinegar, coconut sugar, Worcestershire sauce and smashed garlic. Stir to combine, then pour the mixture over the meat in the pot.
3. If using a slow cooker, let the roast cook on low for 8 hours. If using an Instant Pot, use the high pressure setting for 2 hours.
4. When the meat has finished cooking, it should be so tender that it’s easy to shred using two forks. Shred the meat and mix with the sauce. Enjoy immediately and store the delicious leftovers to use throughout the week!

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Fall Off The Bone Red Wine Braised Bison Short Ribs

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Some people think salads have to be tasteless and boring, but nothing could be further from the truth. Salads can be so full of flavor, satisfying and delicious - all it takes is the right ingredients. I love to mix in plenty of satisfying things like toasted nuts, avocado and of course quality meat. Grilled chicken salads are great and everything, don’t get me wrong - but what could be better than a steak salad? A juicy, flavorful bison ribeye steak, cooked to perfection and sliced into strips on top of the best salad you’ve ever had… if that sounds appealing, you’re going to love this recipe.

Also Read: Gnocchi With Ground Bison, Creamy Tomato Sauce & Pesto

Fresh & Exciting Ingredients Keep Salads From Being Boring

Toasted pine nuts are one of my absolute favorite things to put in salads. Serving the salad while the nuts are still warm offers a really wonderful touch. There are few things that smell better than pine nuts as they toast - they’re so fragrant and delicious. You can do this with any nuts - pine nuts are just my personal favorite, and a local classic here in New Mexico. Feel free to improvise with whatever you have in your kitchen! A combination of fresh and crunchy with a touch of sweet, creamy and savory are the makings of an amazing salad. You’ll find yourself making some version of this for easy lunches and dinners because of how great it tastes and how vital and healthy you feel afterwards. You can also mix up the protein with grilled salmon, other types of steak, or chicken.

Also Read: Massaman Spiced Curry With Bison Top Sirloin Steak

Free Range Bison That Roam Our Beautiful Ranch

Our bison live free range on 10,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

(Serves 4)

• 2 bison boneless ribeye steaks
• Sea salt & freshly ground black pepper
• 2 teaspoons bison tallow for cooking
• 4 cups salad greens of choice
• 1 ½ cups cherry tomatoes, halved
• 1 avocado, sliced
• ⅓ cup pine nuts
• 2 tablespoons hemp seeds
• ¼ cup thinly sliced red onions
• ¼ cup feta cheese

Also Read: How To Make Perfectly Seasoned Ground Bison Taco Meat

For the salad dressing:

• 2 tablespoons stone ground mustard
• 1 tablespoon apple cider vinegar
• ¼ cup extra virgin olive oil
• Sea salt & freshly ground black pepper to taste

Instructions:

• Season the steaks on all sides with sea salt and freshly ground black pepper. Heat the bison tallow in a cast iron skillet over medium-high heat. When shimmering, sear the steaks on both sides until they reach desired doneness. Remove from the heat and set aside.
• In a dry pan, toast the pine nuts. They’re done when they become really fragrant.
• Whisk together all ingredients for the salad dressing.
• Chop the (washed) salad greens if necessary. Place in a large bowl.
• Add in the cherry tomatoes, toasted pine nuts, hemp seeds, and red onions.
• Pour the salad dressing over top and mix thoroughly.
• Slice the ribeye steaks into strips. Set aside.
• Divide the salad evenly between four bowls. Top each with ¼ of the sliced ribeye steak, feta cheese and avocado. Serve and enjoy!

Also Read: Instant Pot Bison Short Rib Tacos & Pomegranate Chile Sauce

Our Team Is Here To Help!

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Gnocchi is one of my favorite meals ever. There’s something so satisfying about the tender, slightly sticky texture of this unique potato pasta. It’s light, fluffy and excellent for soaking up delicious sauce. Dried, store bought gnocchi is easy to find and quick to prepare. I often have a hard time choosing between tomato sauce or pesto sauce, so I’m fond of just stirring some pesto into my tomato sauce and having the best of both worlds. If you’re not into that or don’t have pesto on hand, just leave it out - our ground bison meat in herbed tomato sauce is so tasty regardless. A bit of heavy cream and parmesan cheese give just the right amount of creamy richness, and bison bone broth adds a layer of nourishing, savory flavor.

Also Read: Massaman Spiced Curry With Bison Top Sirloin Steak

Delicious, Tender Ground Bison Meat

Bison has a slightly sweeter, deeper flavor than beef. Many customers tell us how surprised they are after trying it for the first time - a lot of people expect it to have a gamey flavor. The fact is, it tastes very similar to beef. It’s my go-to ingredient for just about anything. Our pasture raised beef, elk, wild boar or lamb would also be delicious choices. Serve this delicious gnocchi with some crusty garlic bread on the side for soaking up extra sauce, or a fresh side salad. Dessert and a glass of wine could really make this a dinner to remember. In fact, this would be a great recipe for Valentine’s Day.

Also Read: How To Make Perfectly Seasoned Ground Bison Taco Meat

Free Range Bison That Roam Our Beautiful Ranch

Our bison live free range on 10,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

• 1 pound ground bison
• Bison tallow for cooking
• 1 small yellow onion, chopped
• 4 cloves of garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 can diced San Marzano tomatoes
• ⅓ cup bison bone broth
• ¾ cup cream
• 1 pound gnocchi (store bought)
• Parmesan cheese
• Pesto or chopped fresh basil for garnish
• Sea salt & freshly ground black pepper

Also Read: Instant Pot Bison Short Rib Tacos & Pomegranate Chile Sauce

Instructions:

1. Heat a teaspoon of bison tallow in a cast iron skillet over medium heat. Add in the chopped onions and cook just until they begin to soften. Increase the heat to medium-high and add in the ground bison. Cook just until browned, adding more tallow if necessary.
2. Add the minced garlic, rosemary, thyme and dried basil to the skillet. Stir to combine. Then add in the can of diced tomatoes along with all the liquid from the can, bison bone broth and heavy cream. Add in the (uncooked) gnocchi and stir.
3. Cook for a couple minutes uncovered, then put a lid on the skillet and turn the heat down to medium. Simmer for 5 minutes or so, then remove the lid to let the sauce thicken.
4. Cook for approximately 5 more minutes, or until the gnocchi is tender.
5. Remove from the heat and add in Parmesan cheese, pesto and/or chopped fresh basil (I love basil and can’t get enough of it). Serve and enjoy!

Our Team Is Here To Help!

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Homemade Scottish Sausage Rolls With Beef Or Bison

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Mastering perfectly seasoned taco meat can make a huge difference in your prowess at throwing together quick dinners in the kitchen. No longer will you rely on pre packaged taco seasoning full of excess salt and additives! The best part is, you can adjust this entirely to your tastes - in no time, you’ll be known far and wide for your amazing tacos. Pair with all of your favorite toppings to create the most delicious tacos you’ve ever had. I added green chile powder to mine for some extra kick, but if you can’t find that you can substitute jalapeno powder to taste or add in a little salsa verde instead. I chose to use our ground bison primal blend for this recipe, but you could use any ground meat you prefer or have on hand.

Also Read: Instant Pot Bison Short Rib Tacos & Pomegranate Chile Sauce

Our Bison Primal Burger Blend

This unique product is a specially formulated blend of ground bison meat, heart, liver and kidney. The organs are the most nutrient-rich part of the animal, and in ancient cultures this meat was prized and reserved for royalty. However, a lot of people in modern times have an aversion to eating organ meat. This is typically because they’ve never had it prepared correctly, and haven’t tried well-sourced offal. The primal blend is designed to take the intimidation factor out of consuming organ meat. It tastes essentially just like our ground bison, but with all of the added benefits of these nutritional treasure troves. Eaten plain with no seasoning, you may be able to detect a hint of organ flavor - but with seasonings or toppings, your taste buds will never know the difference.

Also Read: Homemade Scottish Sausage Rolls With Beef Or Bison

Free Range Bison That Roam Our Beautiful Ranch

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

• 2 tablespoons bison tallow
• 1 medium to large onion, finely chopped
• 3 cloves of garlic, minced
• 2 pounds bison ground primal blend
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon ground cumin
• ½ - 1 tablespoon green chile powder to taste
• Hot sauce to taste
• Lime juice to taste

Also Read: Feijoada (Brazilian Black Bean Stew) With Wild Boar & Bison

Instructions:

1. Add the two tablespoons of bison tallow to a large cast iron skillet over medium heat. Add the chopped onion to the skillet and cook for a minute or two, then add in the minced garlic. Cook until tender and fragrant.
2. Add in the meat and cook, stirring frequently. Use a wooden spoon to break the meat into crumbles as it cooks. Cook the ground bison meat just until it’s browned - keep in mind that bison cooks more quickly than beef. Drain excess fat from the pan if necessary.
3. Add in the tablespoon of cumin and stir. Then add hot sauce, lime juice and green chile powder to taste.
4. Serve with your favorite taco shells or taco salad with your favorite toppings! Enjoy!

Don’t Hesitate To Reach Out To Our Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Authentic Keema Matar Curry With Bison Primal Blend

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Keema matar is a “dry” curry of Pakistani origin, richly spiced with tender green peas. It’s bursting with all the flavor of curry spices, but without the added liquid that’s typically found in most curries we eat in America. You can easily use garam masala powder in lieu of the whole spices, but if you can use the whole cloves, peppercorns and cinnamon stick it really adds a depth of flavor to the dish that cannot be achieved otherwise. Activating the spices in the oil helps to add layers of flavor to the curry. If you have ghee, it would be a delicious alternative to the bison tallow. Otherwise any cooking oil will work just fine. I decided to use our bison primal blend for this dish. It bestows amazing health benefits with all the great taste of our best selling ground bison.

Also Read: Apple Cider Braised Bison Brisket With Stone Ground Mustard

Our Bison Primal Burger Blend

This unique product is a specially formulated blend of ground bison, heart, liver and kidney. The organs are the most nutrient-rich part of the animal, and in ancient cultures this meat was prized and reserved for royalty. However, a lot of people in modern times have an aversion to eating organ meat. This is typically because they’ve never had it prepared correctly, and haven’t tried well-sourced offal. The Primal Blend is designed to take the intimidation factor out of consuming organ meat. It tastes just like our ground bison, but with all of the added benefits of these nutritional treasure troves.

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: Wholesome And Delicious Bison & Barley Soup Recipe

Ingredients:

• 1 lb bison primal blend or ground bison
• 3 cloves
• 1 inch piece of cinnamon stick
• 5 whole black peppercorns
• 2 cardamom pods
• 3 tablespoons bison tallow
• 2 onions, finely chopped
• 1 teaspoon finely minced ginger
• 1 teaspoon finely minced garlic
• 2 teaspoons coriander
• ¼ teaspoon turmeric
• 1 teaspoon sea salt
• ½ teaspoon red pepper flakes
• 2 cups diced tomatoes
• 1 cup green peas (frozen is fine)
• ½ cup bison bone broth
• Chopped fresh cilantro for garnish

Also Read: British Bangers And Mash Made With Our Bison Sausage

Instructions:

1. Heat the bison tallow in a large cast iron skillet over medium heat.
2. Add the onions and cook until tender and golden brown.
3. Add the whole cloves, peppercorns and cinnamon stick to the skillet. Cook for about a minute until they begin to pop and “activate”. They will become very fragrant.
4. As soon as the spices are activated, add in the ground bison, minced garlic and minced ginger. Cook until the ground bison is browned (take care not to overcook). Break up the meat into crumbles with a wooden spoon as it cooks.
5. Reduce the heat and add in the ground spices and red pepper flakes. Stir and cook for a minute or two.
6. Reduce the heat again and add the diced tomatoes. Cook for approximately 12 minutes until some of the water from the tomatoes evaporates. Crush them with a wooden spoon as they cook.
7. Next, add the frozen peas to the skillet along with the ½ cup bison bone broth. Cook until heated through/softened.
8. Remove from the heat and serve immediately garnished with chopped fresh cilantro. Delicious with steamed basmati rice and/or naan.

Also Read: Traditional Mexican Huevos Rancheros With Sirloin Steak

Don’t Hesitate To Reach Out To Our Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

So often you don’t find recipes for anything other than smoked brisket with barbecue sauce. Don’t get me wrong, I absolutely love to eat brisket prepared this way. But it’s always nice to mix it up, and I like the way that this brisket tastes more seasonal for the colder months. People often ask us how to prepare briskets without smoking them. You can prepare this flavorful cut of meat the same way you would pretty much any other slow cook item. This recipe simply uses a dutch oven on the stove top. You could also prepare it in the oven, Instant Pot, or crock pot.

Also Read: Super Quick & Easy Lasagna With Bison And Wild Boar

Brisket Will Be Your New Favorite Cut Of Meat

The apple cider vinegar and bone broth give the brisket amazing flavor. With the stone ground mustard sauce drizzled over top, this is really a top notch way to enjoy bison brisket. I absolutely love the flavor of mustard. It’s important to choose a really good quality one, especially for something like this where it will be the main component of a sauce. This recipe could easily be halved, too. A great trick is to let the bison brisket partially thaw, just enough that you are able to cut it without too much trouble. Simply refreeze the other half of it for later use.

Free Range Bison That Roam Our Beautiful Ranch

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: Wholesome And Delicious Bison & Barley Soup Recipe

Ingredients:

• 1 bison brisket, sliced in half
• 2 tablespoons bison tallow
• Sea salt and freshly ground black pepper
• 4 large yellow onions, chopped
• ½ cup apple cider vinegar
• 3 cups bison bone broth
• 1 cup stone ground mustard
• ¼ cup chopped fresh parsley

Also Read: British Bangers And Mash Made With Our Bison Sausage

Instructions:

1. Preheat the oven to 325 degrees Fahrenheit. Let the brisket sit at room temperature for 15-20 minutes before cooking. Slice the brisket in half so that each piece can fit into the dutch oven to sear.
2. Heat the bison tallow in the dutch oven over medium heat. When hot, sear the brisket on all sides. Add more tallow to the pot as necessary. Season the seared brisket generously on all sides with sea salt and freshly ground black pepper. Set the meat aside.
3. Cook the chopped onions in the dutch oven until tender. Add the brisket back into the pot, facing the fatty side up. Pour in the apple cider vinegar and bone broth. Bring to a boil, increasing the heat if necessary. Reduce the heat and simmer for approximately 3-4 hours, or until the meat is so tender it’s falling apart.
4. Remove the brisket from the pot and cover to keep warm.
5. To make the sauce, skim any excess fat off the top of the cooking liquid from the dutch oven. Bring to a boil, then reduce the heat and continue to cook until the liquid has thickened considerably. While the liquid is reducing, use a fork to whisk together the stone ground mustard and chopped fresh parsley. Add ¼ cup of the thickened liquid to the mixture and stir to combine.
6. To serve, slice the brisket into thin slices against the grain. Spoon the thickened cooking liquid over the top, and serve with a generous drizzle of the stone ground mustard sauce.

Don’t Hesitate To Reach Out To Our Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Traditional Mexican Huevos Rancheros With Sirloin Steak

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.