This makes a simple and hearty one-pot meal. The meat becomes fork tender and the stock simmers down to a rich sauce. Leftovers are terrific served over corn cakes.
Ingredients
1 or more fresh corncobs (kernels removed)
2 to 3 pounds bison or beef chuck roast
1 tablespoon coarse salt
2 tablespoons maple sugar
3 tablespoons sunflower oil
2 to 4 cups corn stock (see recipe below)
Several sprigs fresh sage
1 sprig fresh cedar
2 cups dried hominy, soaked overnight and drained
1 tablespoon sumac
1/2 cup maple syrup
Instructions
Make the corn stock:
Save the corncobs after you’ve enjoyed boiled or roasted corn on the cob or you’ve cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes “corny,” about 1 hour. Discard the cobs. Store the stock in a covered container in the refrigerator or freezer.
Make the bison:
Preheat the oven to 250°F. Season the bison with the salt and maple sugar. Film a Dutch oven or large flame-proof baking dish with the oil and set over high heat. Sear the bison on all sides until dark and crusty, about 10 minutes. Remove the bison and set aside. Stir in the stock and sage, scraping up any of the crusty bits that form on the bottom of the baking dish. Add the hominy, sumac, and maple syrup and return the meat to the baking dish. Cover the Dutch oven or the baking dish tightly. (Use aluminum foil, if necessary.) Place the bison in the oven and cook until so tender it falls from the bone, about 3 hours.
Remove from the oven. Transfer the meat to a cutting board and tent with foil to keep warm. Strain the remaining cooking liquid through a fine-mesh strainer into a saucepan and reserve the hominy. Set the stock over high heat, bring to a boil, and reduce the liquid by half. Taste and adjust the seasoning. Carve the bison and serve over the hominy with the sauce drizzled over the meat.
