I’m a little clueless about cooking any meat that isn’t ground beef or doesn’t involve a crockpot. I’m trying to expand my meat horizons, so I was thankful when my friend offered up her brisket recipe. It’s a simple recipe that yields delicious results. Now I have to figure out what to do with the beef liver in the freezer—I meant it when I said that I’m expanding my horizons. Recipes?
.Shauna’s Bison Brisket.
:: 1 bison brisket
:: olive oil to taste
:: salt and pepper
:: alternative: any rubs or flavorings like Liquid Smoke or marinades
Put 1-2 T olive oil in the bottom of a dutch oven or other roasting pot with a tight-fitting lid. Rub the brisket with olive oil, season with salt, pepper, and natural tenderizer or the rub of your choice (We used seasoning from Mikulik Sausage). You can also marinade the brisket before taking this step, in which case you don’t need to rub it with olive oil.
Put the brisket into the dutch oven, and start cooking in 200˚ oven. Cook at least six hours—or go as high as nine. Slow cooking keeps it moist and tender. Check periodically if you want to baste.
Slice and eat!
These pictures are crappy because my camera was on its last leg. Some vegetables would have been nice; although, this meal was miraculously put together from a seemingly barren larder, so we couldn’t be too choosy. The meat was flavorful and tender and provided several meals for Matt and me. With a little Head Country Barbecue Sauce, this not-really-a-big-meat-eater was chowing down.