Preheat oven to 350 degrees F. 
1 boneless trimmed bison brisket (approximately 3 pounds)
3/4 teaspoon salt
1/2 teaspoon black pepper
2 Tablespoons olive oil
2 lbs. onion, halved and thinly sliced lengthwise (6 cups)
1/2 Bay leaf
1 (12 oz.) bottled beer (not dark beer or ale)
1 beef bouillon cube, crumbled
1 Tablespoon Balsamic vinegar
Pat brisket dry and sprinkle with salt & pepper. Heat oil in a 6 to 8-quart heavy pot over moderately high heat until hot (not smoking) then brown meat well on all sides, about 10 minutes total. Transfer to a platter.
Cook onions with bay leaf in remaining oil over moderate heat, stir occasionally, until golden, 10-12 minutes. Remove from heat & transfer 1/2 of onions to a bowl. Place brisket over onions in pot, top with remaining onions. Add beer, bouillon cube, & vinegar (liquid should come about halfway up sides of meat). Bring to a boil. Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool in sauce, uncovered, 30 minutes.
Transfer brisket to a cutting board. Season with salt & pepper. Slice meat across the grain & serve with sauce. Garlic mashed potatoes and your choice of mixed steamed or roasted vegetables rounds out this tasty, nutritious dish.
2007 NBA Brisket Bonanza Winner Recipe courtesy of Griffin’s Rockie Hill Bison Farm Kitchen.
Want to try this recipe for yourself? Order Bison Brisket HERE!
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