Food has always been a gateway to understanding and appreciating different cultures. It takes us on a culinary journey where we seek to discover the rich tapestry of flavors and traditions that different cultures offer.
One such cuisine that has been given new life in recent years is Indigenous, specifically Native American. Chefs and caterers across North America are entering into the culinary spotlight to share their stories. Their decolonized approach to cooking lets heritage dishes and ingredients shine, educating diners on what American food means and where it came from. The approach may be new, but the cuisine is very, very old.
Check out our recent article for more on Indigenous cuisine, but in the meantime check out this recipe from Chef Destiny Moser, owner of FoodZen and founder of Cedar Spoon Indigenous Catering.
Cedar Braised Bison Short Ribs
Yield: 4 to 6
- Preheat oven to 350F. Season bison with sea salt and maple sugar. Heat sunflower oil in a Dutch oven or oven-proof pot over medium-high heat. Brown the short ribs, 2 at a time, be careful not to over crowed the pot. Set the browned short ribs aside and add the leeks and turnips to the pot.
- Sauté leeks and turnips until soft about 1-2 minutes. Add broth, maple syrup, juniper berries and stir in hominy. Add back bison along with juices, simmer for 1 minute. Add sage and cedar. Cover tightly with foil and a lid, braise in the oven for 2 ó to 3 hours or until the meat can easily be pulled apart with a fork.
- Remove from the oven, pull out the sage and cedar and set the bison on a cutting board. Tent with foil.
- Strain the stock into a bowl and set the hominy aside. Return stock back to the pot and bring to a boil over medium-high heat. Continue to simmer until stock is reduced by half.
- Season with sea salt and served poured over short ribs with hominy
Wild Rice & Wild Mushroom Pilaf
Yield: 6 to 8