Beer Braised Bison Brisket
3 lb. Bison Brisket
3/4 tsp. salt
1/2 tsp. black pepper
3 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 with a paper towel 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 31/2 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.