This is the 2020 National Bison Convention award winning recipe, judged by Food Network Executive Chef & Vice President of Culinary, Robert Bleifer.
This recipe was a fun invention by one of our ranch owners, traditional pho with an added southwestern flare and exchanging the usual meat for bison. This is a recipe that really shows the diversity and possibilities with bison. It is a common misconception that bison is a gamey meat so most don't realize that it can be used for more than just chili and stew. It is both a stand alone meat as well as an incredible substitute in any red meat recipe. Just take this for example, a non-traditional recipe for bison, but now you have the added pleasure of the extra flavor and health benefits that bison provides!
12 oz dry rice noodles (blanched 1-2 minutes in boiling water)
1 lime, cut into 8 wedges
1 red onion, thinly sliced
2 cups fresh cilantro
2 jalapenos, thinly sliced
2 corn on the cob, quartered
Sriracha or other hot sauce (optional)
Directions
Parboil Bones
Add bones to Instant Pot or pressure cooker. Top with brisket, 8-10 cups of water, and 1 tablespoon of salt. Set to high saute and cook for 30 minutes covered with lid
Remove brisket and set aside for future use. Remove bones. Drain in a large colander and rinse. Reserve for future use. Wash and dry pot
Toast Aromatics
Turn the Instant Pot to High Saute. Add oil, onion, celery, garlic, bell pepper, garlic, coriander, fennel, cinnamon, peppercorn, cumin, and paprika. Cook for 10-15 minutes, stirring occasionally to prevent burning. Then turn off pot
Simmering the Broth
Add bones and brisket back to Instant Pot with aromatics. Set to pressure cook on high for 1.5 hours
Remove brisket and place on cutting board
Strain broth with fine mesh strainer to remove bison bones, vegetables, and other debris
Skim fat if necessary
Return stock to pot
"Fine Tune" the Broth
Add brown sugar and fish sauce to broth and bring to boil
If needed add salt, pepper, fish sauce, or sugar to taste
Prep the Bowls
Blanch rice noodles for 1-2 minutes in boiling water
Thinly slice brisket across the grain
Remove sirloin from freezer and thinly slice
Divide warm rice noodles into 6 bowls, top with slices of brisket and sirloin
Top each bowl with 2-3 cups of hot broth
Add lime, red onion, cilantro, jalapeno, corn, and hot sauce as desired
