Crock Pot Barbeque Brisket


Crock Pot Barbeque Brisket
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon paprika
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 3 pounds bison brisket, trimmed of fat
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 cups barbeque sauce
  1. Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with spice mixture.
  2. Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender.

Braised Bison Brisket in Pomegranate Sauce


Braised Bison Brisket in Pomegranate Sauce
  • 2 pounds bison brisket (trimmed)
  • sea salt
  • Light olive oil, as needed
  • 1 onion, sliced
  • 4-5 cloves garlic, chopped
  • 1 cup unsweetened pomegranate juice
  • 1 14-oz can Muir Glen fire roasted crushed tomatoes
  • 1/4 cup balsamic vinegar
  • 1/8 cup pure maple syrup
  • 1 teaspoon dried French herb mix or Bouquet Garni
  • A small pinch of cinnamon
  1. Salt & pepper the meat on all sides.
  2. Add a small dash of olive oil to the crock. Add in sliced onion and garlic. Stir to coat with the olive oil. Place the meat on top.
  3. Pour in the pomegranate juice, crushed tomatoes, balsamic vinegar and maple syrup. Stir to combine. Add the dried herbs, a pinch of cinnamon, sea salt and ground pepper.
  4. Stir a little bit to co-mingle ingredients.
  5. Cook on low for 8 hours.

Savory Oven Brisket


Savory Oven Brisket
  • 2 tablespoons soy sauce
  • 1/2 cup black coffee
  • 3 lbs. buffalo brisket
  • 1/2 cup catsup
  • 1/2 cup chili sauce (Asian section)
  • 1/2 cup honey
  • 1/3 cup Worcestershire sauce
  • 1 large clove minced garlic
  1. In a large Dutch oven, brown meat on both sides. Combine remaining ingredients and pour over brisket. Cover and simmer on stove top or in a 325 degree F oven for 3-4 hours or until tender. To serve, slice on the diagonal.

Spanish-Style Bison Brisket


Spanish-Style Bison Brisket
  • 1 tablespoons sweet pimentón de la Vera (smoked Spanish paprika)
  • Salt and freshly ground black pepper
  • 1 bison brisket 1-2 lbs.
  • 2 tablespoons extra-virgin olive oil
  • 1 large onions, thinly sliced
  • 3 large garlic cloves, chopped
  • 1 1/2 cups chicken stock or low-sodium broth
  • 1 14-ounce can diced tomatoes
  • 1 tablespoons balsamic vinegar
  • 1 teaspoons thyme leaves
  • 1 bay leaves
  • 1/4 teaspoon turmeric or a large pinch of saffron threads
  • 1 cups white or red wine (your preference)
  • 1/2 cup pitted Spanish green olives
  1. Preheat the oven to 325°. In a small bowl, mix the paprika with 1/2 teaspoon of salt and 1 teaspoon of black pepper. Rub the seasonings all over the brisket. Heat the oil in a large roasting pan set over 2 burners. Add the brisket and cook over moderately high heat, turning once, until lightly browned on both sides, about 3 minutes per side. Transfer the brisket to a platter.
  2. Add the onions and garlic to the pan and cook over moderately low heat, stirring, until softened, about 10 minutes. Add the stock, tomatoes, sherry vinegar, thyme, bay leaves, saffron and the sherry and bring to a boil over high heat. Return the brisket to the pan and cover tightly with foil. Braise in the oven for 3 hours or until tender, turning the meat once and basting it occasionally with the pan juices. Add the olives after the first 1 1/2 hours.
  3. Transfer the brisket to a platter and cover with foil. Strain the pan juices into a large saucepan, reserving the olive-and-onion mixture. Spoon off the fat. Boil the juices until reduced to 3 cups, about 20 minutes. Return the olive-onion mixture to the saucepan and season with salt and pepper.
  4. Thinly slice the brisket across the grain and return to the roasting pan, keeping the shape of the brisket intact. Spoon the pan juices on top. Cover with foil and braise for 25 minutes, until heated through and very tender. Serve the brisket in its juices.