Smoked Braised Bison Brisket
| Serves: 8-10
- For rub, combine ancho chili paste, cumin, garlic powder, onion powder, thyme, cayenne and oil to make a thick rub. Spread over all sides of the brisket, coating evenly. Place into a baking dish, cover and refrigerate up to 24 hours.
- For sauce, combine minced garlic, bison or beef stock, water, ketchup, tomatoes and brown sugar.
- Remove Brisket from fridge and set on the counter for 30 minutes. Preheat oven to 350°F (175°C).
- Place a layer of sliced onions on the bottom of a roasting pan. Lay brisket on top and cover with the sauce. Using tin foil, seal the roasting pan. Braise the brisket in the oven, basting every 30 minutes. Add water or broth if the liquid has evaporated. Braise for 3.5 to 4 hours, until the bison is fork tender.
- Remove from oven and allow to cool slightly. Once cooled, place in the fridge to cool completely, ideally overnight.
- Remove cooled brisket and slice thinly against the grain. Separate onions from sauce and discard any fat that has solidified.
- In a small pot, bring the sauce to a boil and reduce until it coats the back of a spoon (approx. 5 minutes).
- Pour reduced sauce over the sliced brisket, top with cooked onions, and re-heat in a 300°F (150°C) oven until hot.
- Serve with sides or in a bun.
1 Noble Premium Bison Brisket, lightly trimmed
whole muscle approx 3.3 lbs (1.5 kg)
3 Tbsp (45 ml) ancho chili paste
1 tsp (5 ml) ground cumin
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 tsp (5 ml) dried thyme
1/4 tsp (1.5 ml) cayenne
2 Tbsp (30 ml) vegetable oil
2 cloves garlic, minced
2 Tbsp (30 ml) Bison or beef stock
1 cup (250 ml) water
1 cup (250 ml) ketchup
1 cup (250 ml) crushed tomatoes
1/4 cup (60 ml) brown sugar
2 large onions, sliced thin