Bison Brisket: Best way to cook?
Yesterday, I purchased a 5.75lb bison brisket from Readington Buffalo Company (njbison.com).
From what I've been able to find, the following beer braised recipe is posted on a lot of sites:
When the brisket finally thaws (at least 2 more days in the refrigerator), it appears that I should first cut the brisket in half before searing on all sides--is this necessary?
Any tips would be greatly appreciated.
I'm really bad at following recipes, so this is what I've started:
1) go to store to pick up Old Heathen; at home, open and drink 1/3
2) break off branches of dead rosemary tree; set in bottom of roasting pan
3) since the flat rack we have doesn't completely fit, use foil to attach rack
4) turn oven to broil
5) massage a mixture of cayenne pepper, cane sugar, garlic powder, paprika, and sea salt onto brisket
6) use a lot of foil to wrap brisket, rolling the sides while keeping one end open
7) pour in remainder of beer, pour glass of wine for self; seal end
8) find another pan to put foil packet on and place in hot oven; set timer for 50 minutes (the oven isn't hot enough yet)
9) when the timer goes off, move packet to rack. Pierce with fork a few holes into foil
10) Cover the whole thing with foil, tightly crimped on sides of pan; roast for 4-5 hours at 275F
If anything changes in the process, I'll update, but this is the plan. Dog needs to go out for a quick walk, then another one once step 10 is done. Then enjoy a leisurely walk with dog. I can't believe it's 60F out right now. The door's open, cat is on the back porch.
Ok, so it looks as though I didn't roll the sides tight enough with the foil. I now have a bunch of charred stuff (beer?) to clean off of that pan.
Set the oven to 275, opened and drank a good sip of beer, then refilled the brisket pouch. Poked some holes with a knife into the foil first.
Sealed the top over and put it back in. It's 3 now, so by 7 or so I'll check it again.
New postings in a few hours.
Our oven was actually correct according to it's dial today (usually it's 25 degrees hotter), so at 4 hours we put it to 275 from 250. Took a cat nap (45 minutes) then decided we were hungry.
Brisket out. We ate 3/4ths of it. Fork tender, a tad drier than the crock version, but the gravy made up for that. I also forgot to add that I smooshed some lard over the top before covering it with foil.
This was an incredible meal. And I'm finally learning how to both braise and use the crock pot!
I decided to make the bison in 2 parts, and it took 5 days for it to thaw:
1) Tried about 1/3 in the crock pot (over cubes of yukon gold potatoes with a red wine-based braising liquid, lard smooshed over the top), set at low before leaving for work this morning--it's fantastic; fork tender but a little gamey. The potatoes are okay. I still need to work on figuring out how to effectively use crock pot.
2) (to be done tomorrow): I'll try the beer braise next.
I found an interesting coffee braise which I may try when I purchase some more (but not a 20-25 piece, obviously):
I'd start checking the threads of muscle fiber at around 4 hours- give it a poke with a finger and if its still got some bounce, check it every 45 minutes or so.
Never had Old Heathen, but go as yeasty as you can for that massively drool-inducing bread aroma. You can wing it and let me know how it comes out, too!!! Leave me a comment on the website's page if you make this and let me know how well you fared.