Yazzie’s Sage and Agave Braised Bison

This recipe was originally published in the award-winning cookbook The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope by José Andrés and World Central Kitchen with Sam Chapple-Sokol (Clarkson Potter, 2023). Reprinted here with permission.

You can purchase The World Central Kitchen Cookbook here

Ingredients:

• ¼ cup kosher salt, plus more to taste
• ¼ cup onion powder
• ¼ cup garlic powder
• ¼ cup sweet paprika
• 8 fresh sage leaves, minced
• 1 cup sunflower oil
• 4- to 5-pound bison chuck roast
• 2 medium red or white onions, peeled and quartered
• 5 medium garlic cloves, peeled
• 6 juniper berries
• ½ cup agave syrup
• 4 to 6 cups vegetable stock

Method:

1. In a medium bowl, combine the salt, onion powder, garlic powder, paprika, and sage. Rub 2 tablespoons of the oil over the bison roast and carefully massage the seasoning mix over it, making sure to get it in the nooks and crannies. You may not need all the seasoning mix to get a nice even layer all over the meat. (if you have any left over, add yogurt or sour cream and some buttermilk for a respectable ranch dressing!) Wrap the bison tightly in plastic wrap, put it in a large bowl or a baking pan, and place in the fridge for at least 8 hours or up to overnight.
2. In a large Dutch oven, heat ¼ cup of the oil over medium-high heat. Add the onion quarters and sauté until they start to soften, stirring regularly, 8 to 10 minutes. Add the garlic and juniper berries and sauté just until fragrant, about 30 seconds. Transfer it all to a bowl, mix in the agave, and set aside.
3. Preheat the oven to 200℉.
4. Remove the bison roast from the fridge and unwrap. Add the remaining 10 tablespoons of oil to the Dutch oven and heat over medium-high heat until shimmering. Sear the meat for 1 to 2 minutes on each side–if it ever starts to char or burn, turn it until seared and golden brown on all sides.
5. Add the onion-agave mixture and enough stock to reach halfway up the bison roast, cover the pot with a sheet of foil, and place the lid on tightly.
6. Place the roast in the oven and braise until when you stick a fork into the thickest part, the meat is tender enough to be shredded, 7 to 9 hours, depending on the size of your roast. Begin checking for tenderness after the first 6 hours or so. If it isn’t tender at that point, re-cover with the foil and lid and braise up to 3 hours longer, checking the tenderness every 30 minutes.
7. Using tongs and a big spoon, carefully transfer the roast to a big bowl. Shred the meat and taste it, adding salt if needed. If you like, turn the stock into a pan sauce to serve with the bison. Simply strain the stock, skim off any fat (there will be a lot of excess oil), and boil the skimmed stock for another 45 minutes, until it’s about three quarters its original volume.