Braised Bison or Beef Brisket

Northstar Bison has been a sponsor and food donor of our Wise Traditions conferences, and appears as a resource throughout our shopping guide. They not only offer bison, but elk, beef, chicken, turkey, pork, lamb, raw cheese and much more all produced according to our recommendations! Use coupon code “nourish” for 10% off your order.

The recipe I created that follows has been modified from this recipe published on their website. I have used the same recipe below with beef brisket a week later that I purchased at a local farm where I live on the Oregon coast. The picture posted is one I took after the bison brisket rested in its juices before we served it. Delicious!

I didn’t follow these instructions this time from the recipe I modified, but plan to next time: “Brisket improves in flavor if braised 2 days ahead.”

INGREDIENTS

1 tbsp Balsamic Vinegar
2 tbsp Apple Cider Vinegar – optional [I didn’t add it, but Mary Graese of Northstar Bison told me she added it to her modified recipe after I’d already made ours, so I am including it here.]
1 Boneless Trimmed Bison Brisket – approximately 3 lbs [may substitute for beef brisket]
¾ tsp Salt
½ tsp Black Pepper
2 tbsp Butter or more – I used more! Traditional fat of your choice may be used, such as tallow
2 lbs Onions, halved lengthwise and thinly sliced lengthwise
Bone Broth – beef, chicken or even lamb will do – enough to cover the brisket about a quarter to half way up. Likely about a cup.
½ to 1 Bay Leaf

INSTRUCTIONS

Preheat oven to 300° F.
Pat brisket dry and sprinkle with salt and pepper. Heat butter in a 6- to 8-quart wide heavy pot over moderately high heat until hot, but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.
Cook onions with bay leaf in fat remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add broth and vinegar (liquid should come about a quarter to halfway up sides of meat) and bring to a boil.
Cover pot and braise in middle of oven until meat is very tender, 3 to 3 ½ hours. Cool in sauce, uncovered, 30 minutes.
Transfer brisket to a clean cutting board. Season with salt and pepper. Slice meat across the grain and serve with sauce.

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