Slow Braised Bison Brisket For A Warm & Cozy Evening
I absolutely love brisket - it’s one of my favorite cuts of meat. Slow cooked brisket is famous for being fall-off-the-bone tender and full of delicious, meaty flavor. It’s also the perfect choice to feed a lot of people or create a lot of leftovers - and who doesn’t love holiday leftovers? Some people think of brisket as a summer barbecue item, and it’s definitely one of my favorites for that. Brisket can also be slow braised in the oven for incredible meals during the fall and winter. This recipe includes dried porcini mushrooms, prized for their meaty, earthy and complex flavors.
If You Like Beef, You’re Going To Love Bison
If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever.
The key to preparing delicious bison is not to overcook it. It always needs to be cooked less than you would typically cook the same cut of beef. When cooked too much, bison will become tough - we always recommend cooking to medium rare for the ultimate flavor and texture. From premium steaks to fajita meat to burgers, any dish you’re used to cooking with beef will be amazing when prepared with bison.
Free Range Bison, Raised The Way Nature Intended
Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.
- 1 bison or beef brisket
- Sea salt & freshly ground black pepper
- 1.5 teaspoons chopped fresh thyme
- ¾ teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon paprika
- ½ cup dried porcini mushrooms
- 1 cup hot water
- 2.5 tablespoons bison tallow
- 1.5 cups dry white wine
- 1 cup bison bone broth
- 1.5 cups good quality canned diced tomatoes
- 3 bay leaves
- 3.5 medium onions, sliced
- 8-10 cloves of garlic, minced
- Combine the seasonings for the spice rub in a small bowl. Mix together 1.5 teaspoons salt, ¾ teaspoon freshly ground black pepper and all of the thyme, oregano and paprika. Rub the spices into the brisket all over, working it into the meat as much as possible.
- Prepare the dried porcini mushrooms by placing them in a bowl with the cup of hot water. Set aside for them to rehydrate for approximately 20 minutes. When softened, take them out of the liquid, rinse them and roughly chop. Set the hot water used for soaking aside for later use.
- Preheat the oven to 350 degrees Fahrenheit.
- Heat the bison tallow in a large baking dish. When it’s hot, place the brisket into the pan, fat side facing down. Sear both sides, approximately 6-8 minutes per side. Remove the brisket and set aside. Add the white wine, bone broth and most of the reserved liquid from soaking the mushrooms, avoiding the bottom portion that has sediment. Use a wooden spoon to scrape browned bits up from the bottom of the pan. Add in the canned tomatoes, soaked mushrooms and bay leaves. Stir to combine.
- Place the bison brisket back into the dish, fat side facing up this time. Add the sliced onions and minced garlic evenly over the top of the meat. Bring the liquid to a boil and cover with the lid. Bake in the oven for 50 minutes.
- Remove from the oven and take off the lid. Put the dish back into the oven and bake for another 50 minutes.
- Cover the dish again and bake for approximately 1 hour 45 minutes, or until the meat is falling apart and tender.
- When the brisket is done cooking, transfer to a serving platter or carving board and tent with aluminum foil. Meanwhile, simmer the sauce to incorporate the flavors. Remove the bay leaves and season to taste with sea salt and freshly ground black pepper.
- To serve, slice the brisket against the grain. Spoon sauce over the top of each serving and enjoy.