INGREDIENTS:
- 1 pack of Force of Nature Bison Osso Buco
- 1 loaf fresh sourdough
- ½ cup raw cheddar cheese (shredded)
- 4 ancho chilies (stems and seeds removed)
- 4 guajillo chilies (stems and seeds removed)
- 2 arbol chilies (stems and seeds removed)
- 8 cloves of garlic (diced)
- 2 tbsp extra virgin olive oil
- 1 large white onion (diced)
- 3 large roasted tomatoes
- 2 large tomatoes (diced)
- 1 tbsp mexican oregano
- 1 tsp cinnamon
- 1 tbsp cumin
- 1 tsp ground ginger
- ½ cup apple cider vinegar
- 4 cups beef broth
- ¼ cup cilantro (chopped)
- Salt to taste
- Pepper to taste
PREPARATION:
- Remove the thawed Bison Osso Buco from the Force of Nature packaging, pat dry with a paper towel, and season liberally with salt.
- Add all the dried chilies to a skillet on medium heat and dry roast them for 2 minutes, until the skins darken.
- Remove from heat and put the roasted chilies in a bowl of hot water for 20 minutes.
- Using high heat, sear the top and bottom of the Bison Osso Buco in olive oil for 2 minutes per side in a large dutch oven and then remove from the dutch oven.
- Lower the heat to medium, and add in the diced onion, and tomatoes, garlic and cook for 6 minutes.
- Add the cooked onions, tomatoes, and garlic, ancho chilies, guajillo chilies, and arbol chilies to a food processor/blender.
- Add the mexican oregano, cinnamon, cumin, ground ginger, apple cider vinegar and 1 cup of beef stock to the blender.
- Blend on pulse until the texture is fairly thick.
- Place the birria sauce into a bowl, add in the seared bison osso buco, and place into the refrigerator for at least 2 hours (overnight is better).
- Heat up the dutch oven on medium high heat and add in the bison osso buco and birria marinade, diced tomatoes, the remaining cups of beef broth and cover.
- Cook for 4 hours, or until the bison osso bucco is fork tender and easily shredded.
- Add some additional beef stock or the water that the chile’s were soaking in for a soupier birria sauce & salt and pepper to taste.
- Slice up the sourdough, drizzle with olive oil, and toast each side on a medium hot skillet until golden brown ~1 ½ minutes per side.
- Assemble your sandwich by adding melted raw shredded cheese, shredded birria bison meat, chopped onion, and cilantro.
- Pour some birria broth into a bowl, dip your sandwich in the broth and enjoy!
