Spanish Style Braised Bison or Grass Fed Beef Brisket

About

Brenda Gantt

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.

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

  1. Preheat the oven to 325°F.
  2. Combine the paprika, salt, and pepper in a small bowl and sprinkle it all over the meat.
  3. 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.
  4. Reduce the heat to medium, add the onions and garlic, and cook until the onions are soft, about 10 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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