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Free Range Bison / Instant Pot recipes

Shredded Slow Cooked Bison Roast For Meal Prepping

Shredded Slow Cooked Bison Roast For Meal Prepping

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


Shredded Slow Cooked Bison Roast For Meal Prepping - Beck & Bulow

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.


Shredded Slow Cooked Bison Roast For Meal Prepping - Beck & Bulow

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!

Shredded Slow Cooked Bison Roast For Meal Prepping - Beck & Bulow

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.

Read more
Fall Off The Bone Red Wine Braised Bison Short Ribs

Fall Off The Bone Red Wine Braised Bison Short Ribs

I absolutely love short ribs, and I know I’m not alone in this. This cut of meat is among the most popular because of its versatility, delicious flavor and incredibly tender texture when cooked low and slow. Short ribs are a popular choice for smoking - and I’m also fond of cooking them in an Instant Pot - but a lesser known method is to slowly braise them in the oven. This recipe is especially nice for the colder months, as the oven makes more sense than the smoker when it’s snowing outside, and the red wine gives a rich flavor that is perfect for winter.


Also Read: Oven Baked Spaghetti With Ground Bison & Fresh Mozzarella


Fall Off The Bone Red Wine Braised Bison Short Ribs - Beck & Bulow

Bison Short Ribs Are Versatile & Delicious


Short ribs have satisfying and meaty flavor that is partially thanks to the bone being intact. Because of the location of this cut on the animal, they have a marbled fat content like a ribeye steak with the rich taste of a chuck roast. What could be better? These ribs are the perfect main course to serve alongside mashed potatoes or macaroni and cheese. This recipe makes a large amount, but you can easily cook a half portion if you desire. Just partially thaw the short ribs enough to remove half to cook, seal the remaining half and refreeze. That being said, leftover short ribs are incredibly delicious and reheat beautifully in the oven. They’re also really versatile and can be used in tacos, sandwiches, on top of macaroni and cheese, and so much more.


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


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:


(Serves 8)


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


Fall Off The Bone Red Wine Braised Bison Short Ribs - Beck & Bulow

Instructions:



  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Gently pat the ribs dry with paper towels. Season all over with sea salt and freshly ground black pepper.
  3. Heat half the bison tallow in a large Dutch oven over medium-high heat. Sear the ribs, working in batches. Add more bison tallow as needed. Set the seared ribs aside.
  4. Sauté the crushed garlic for a couple minutes until softened. Then, pour in the red wine and boil, reducing it to approximately 2 cups.
  5. Add the ribs back into the pot and pour the bison bone broth over top.
  6. Put the lid on the Dutch oven and cook in the preheated oven for approximately 3 hours, or until the meat is so tender it’s falling off the bone.
  7. When the meat has finished cooking, remove with tongs and set aside on a plate. Keep warm.
  8. Skim excess fat off the top of the cooking liquid and simmer on the stovetop to thicken. Whisk the butter into the sauce and season to taste with sea salt and freshly ground black pepper. Serve the ribs with the sauce spooned over top. Enjoy!

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


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.

Read more
Apple Cider Braised Bison Brisket With Stone Ground Mustard

Apple Cider Braised Bison Brisket With Stone Ground Mustard

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


Apple Cider Braised Bison Brisket With Stone Ground Mustard - Beck & Bulow

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


Apple Cider Braised Bison Brisket With Stone Ground Mustard - Beck & Bulow

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.

Apple Cider Braised Bison Brisket With Stone Ground Mustard - Beck & Bulow

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.

Read more