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.