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  • Writer's pictureJJ Bison

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


  1. Preheat oven to 350 degrees F.

  2. Pat brisket dry with a paper towel and sprinkle with salt and pepper.

  3. 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.

  4. Transfer with tongs to a platter.

  5. Cook onions with bay leaf in remaining oil over moderate heat, stirring occasionally until golden, 10-12 minutes.

  6. Remove from heat and transfer half of onions to a bowl.

  7. Arrange brisket over onions in pot, then top with remaining onions.

  8. Add beer, bouillon cube, and vinegar (liquid should come halfway up sides of brisket) and bring to a boil.

  9. 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.

  10. Transfer brisket to a clean cutting board.

  11. Season with salt and pepper.

  12. Slice meat across the grain and serve with sauce.


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