Braised Bison Brisket


  • 4 lbs Brisket
  • 1 tbsp Fennel seed
  • 1 tbsp Paprika Powder
  • 1/2 tsp Coriander (ground)
  • 1/2 tsp Black Pepper
  • 1 tbsp Rosemary Fresh Chopped
  • 2 tbsps Olive oil

Braising Ingredients:

  • 1 Large White Onion cubed
  • 1 Celery Stalk cut 1/2 inch
  • 1 Large Carrot cut 1/2 inch
  • 2 Bay Leaves
  • 1 Cinnamon Stick
  • 1 Vanilla Bean cut lengthwise in half
  • 150 mls Cranberry Juice
  • 150 mls Red Wine
  • 1 liter veal stock
  • 1/2 liter veal stock
  • 2 tbsps olive oil
  • salt & pepper
  • See more:
  • Prep Time: Minutes
  • Cooking Time: 180 to 300 Minutes
  • Serves:


Cooking the Brisket:
Pat the brisket dry then brush with olive oil. Mix dry ingrediants and rub onto the meat. Wrap brisket in saran wrap and place in fridge over night.

Unwrap the brisket, rinse meat with cold water, pat dry and lightly season the meat with salt and pepper. Heat roasting pot to 3/4 high heat. Sear meat on both sides for two minutes or lighly brown. Take meat out of roasting pot and place on warming plate.

Add the oilive oil and cut vegtables to a pot and saute on medium heat for four minutes or when the vegtables start to carmalize. Add the red wine and let the liquid reduce to half then add the rest of all braising ingredients. Bring to a simmer and turn off the heat. Put the brisket back into the roasting pot, cover with lid or tin foil and place in a heated oven (350F) and simmer for 3.5 hours. Use a wooden skewer to check tenderness of meat. If it still feels resistant, bake for another 1/2 hour.

Place the brisket on a warming plate. If the sauce looks thin, simmer on medium heat down to semi thick and strain.

Submitted By: the Canadian Bison Association