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Beer Braised Bison Brisket

  • 1 3lb. Bison Brisket
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 2 tbsp. olive oil
  • 2 tsp. olive oil
  • 2 lbs. onion, halved and thinly sliced lengthwise (6 cups)
  • 1/2 bay leaf
  • 1 (12oz) bottle beer (not dark beer or ale)
  • 1 beef bouillon cube, crumbled
  • 1 tablespoon Balsamic vinegar


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.

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