Smoked Noble Premium Bison Brisket confit served with red curry, lemongrass sticky rice, eggplant, and charred stone fruit..
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Noble Premium Bison.
Bison Brisket Confit
INGREDIENTS
- 1 ea. Bison brisket
- Bison Tallow or other form of fat
- 10 cloves Garlic
- 2 stalks Lemongrass, chopped
- 3-4 ea. Kaffir limes
- 2 ea. Large thumbs of ginger, sliced 1/4 inch thick
METHOD
- Smoke gently at 200f until internal temp of 160f and finish in the tallow with all ingredients to flavor the confit for 12hrs.
