Buffalo “Joe”

4.3 stars based on 3 votes.
3 ratings
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  • 6 small buns

Buffalo Joe Sauce

  • 2 tablespoons vegetable oil
  • 3 cups onion, diced
  • 1 (#10, 115-ounce) can of ketchup
  • 1 1/2 cups red wine vinegar
  • 1 1/2 cups apple cider vinegar
  • 1 1/2 cups Worcestershire sauce
  • 1 1/2 cups honey
  • 2 1/2 cups TABASCO® brand Buffalo Style Hot Sauce

Braised Beef Brisket

  • 1 (4- to 5-pound) beef brisket
  • 1 onion, sliced
  • 2 garlic cloves
  • 6 black peppercorns
  • 2 teaspoons coarse salt
  • 6 cups beef broth

Crispy Fried Onions

  • 2 tablespoons butter
  • 2 large sweet onions, halved and cut into thin slices

TABASCO® Buffalo Mayo


Prepare Buffalo Joe Sauce: Heat vegetable oil in skillet over medium heat. Add onions; lightly sauté without turning any color. Combine all remaining ingredients in large stockpot. Bring to simmer on very low heat for 20 minutes. Mix ingredients together with immersion blender.

Prepare Braised Beef Brisket: Place brisket in large, heavy pot. Add onion, garlic, peppercorns and salt; add beef broth. Heat to boiling; reduce heat to low. Cover and simmer 2 1/2 to 3 hours or until beef is tender. Remove beef from broth (discard liquid). Cut brisket into thin diagonal slices, against the grain.

Prepare Crispy Fried Onions: Melt butter in large skillet, over medium heat. Add onion slices; cook 5 to 10 minutes or until onions are just tender, stirring occasionally. Increase heat to medium high; cook until onions are crispy, stirring constantly.

Prepare TABASCO® Buffalo Mayo: Reduce TABASCO® Buffalo Style Sauce by half in hot saucepan. Once cooled, whisk mayo and TABASCO® Buffalo Style Sauce together; mix well.

Prepare Buffalo Joe Sandwiches: Combine Buffalo Joe Sauce with sliced brisket. Place on small bun with Crispy Fried Onions and TABASCO® Buffalo Mayo.

Makes 6 servings.

Created by Chef John Besh of Restaurant August, Besh Steak, Lüke, La Provence, Domenica, The American Sector and Lüke San Antonio.

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