Great for BBQ, this is a tender and lean choice for lunch or dinner. Cooking Instructions: best if cooked in a semi-moist heat for several hours. Each Brisket weighs approximately three to four pounds.
Recipe: Beer Braised Bison Brisket
1 3lb. Bison Brisket
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tsp. olive oil
2 lbs. onion, halved and thinly sliced lengthwise (6 cups)
1/2 Bay leaf
1 (12oz) bottled beer (not dark beer or ale)
1 beef bouillon cube, crumbled
1 tablespoon Balsamic vinegar
Directions: Preheat oven to 350 degrees F. Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6-8 quart wide heavy pot over moderately high heat until hot, but not smoking, then brown the meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.
Cook onions with bay leaf in remaining oil over moderate heat, stirring occasionally until golden, 10-12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come halfway up sides of brisket) and bring to a boil.
Cover pot and braise in the middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool is 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.
