Bison is a little tougher than beef brisket, but when slowly braised, either one becomes tender and flavorful, suitable for any holiday table and a special treat for Hanukkah. This dish is best when made a day ahead; see Cook’s Note.
Serves 6 to 8
INGREDIENTS
- 2 tablespoons Spanish paprika
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 1 6- to 8-pound bison or grass-fed beef brisket with the deckle (fatty edge) left on
- 2 tablespoons extra-virgin olive oil
- 3 large onions, thinly sliced (about 6 cups)
- 2 tablespoons chopped garlic
- 2 cups dry Spanish sherry
- 2 cups homemade beef stock or canned low-sodium chicken broth
- 1 14.5-ounce can diced tomatoes
- 2 bay leaves
- Pinch of saffron threads
- 2 teaspoons fresh thyme leaves
- 2 tablespoons sherry vinegar, or more to taste
- ½ cup pitted Spanish green olives
- Salt and freshly ground black pepper
INSTRUCTIONS
- Preheat the oven to 325°F.
- Combine the paprika, salt, and pepper in a small bowl and sprinkle it all over the meat.
- Heat the oil in a large Dutch oven over medium-high heat. Brown the brisket on both sides, 3 to 4 minutes per side. Remove the meat and pour off all but 1 tablespoon of fat from the pot.
- Reduce the heat to medium, add the onions and garlic, and cook until the onions are soft, about 10 minutes.
- Add the sherry, stock, tomatoes, bay leaves, saffron, thyme, and vinegar and bring to a boil, scraping up any browned bits from the bottom of the pot.
- Return the brisket to the pot and spoon some of the onions and tomatoes over the top. Cover the pot, transfer the brisket to the oven, and bake for 1½ hours.
- Turn over the brisket and add the olives. Cover and cook for 1½ to 2 hours more, or until fork-tender: Bison will take 3½ to 4 hours; beef, 3 to 3½ hours.
- Remove the meat to a platter and cover loosely with aluminum foil to keep warm. Discard the bay leaves. If the sauce is too thin, bring to a boil to concentrate the flavors. Degrease the sauce and season to taste with salt, pepper, and vinegar, if necessary.
- To serve, cut the meat into ⅜-inch-thick slices, arrange on plates, and nap with the sauce.
ALTERNATIVE CUTS
- Conventional beef brisket.
- Bison or grass-fed chuck pot roast: cook bison for 2½ to 3 hours, beef for 2 hours.
- Bison hump, which may take 6 hours to cook.
COOK’S NOTES
- This is best made a day ahead so that the sauce thickens and the meat absorbs its flavors.
- Let cool, then place the brisket and the sauce in separate containers and refrigerate, tightly covered.
- Before serving, remove any congealed fat.
- Slice the meat and reheat gently in the sauce on the stove or in the microwave.