Calling all meat lovers! Meet the ultimate comfort food: Beer-Braised Bison Brisket with Root Vegetables, a culinary masterpiece that will tantalize your taste buds. This hearty dish features succulent bison brisket slow-cooked in a flavorful beer broth, infused with the earthy goodness of root vegetables. The result? Fall-apart tender meat swimming in a rich, savory sauce, complemented by a symphony of roasted carrots, parsnips, and potatoes. Dive into this culinary journey and discover the perfect blend of bold flavors and comforting textures.
The recipe collection includes variations to suit every palate. If you're a fan of classic comfort food, the Traditional Beer-Braised Bison Brisket recipe is your go-to. For a tangy twist, try the Beer-Braised Bison Brisket with BBQ Sauce. And if you're looking for a healthier option, the Beer-Braised Bison Brisket with Red Wine and Vegetables offers a lighter, yet equally delicious experience.
Each recipe provides detailed instructions, ensuring success even for novice cooks. From preparing the bison brisket to braising it in a medley of beer, spices, and herbs, you'll be guided through every step. The recipes also include tips for selecting the best cuts of meat and vegetables, as well as suggestions for delightful side dishes to complete your meal.
So gather your ingredients, fire up your kitchen, and embark on a culinary adventure with Beer-Braised Bison Brisket and Root Vegetables. Prepare to indulge in a feast that will warm your soul and leave you craving for more.
BRAISED BRISKET WITH ROOT VEGETABLES
It's a toss-up which part of this dish is best: the tender meat with rich tomato flavor, or the luscious root vegetables that sit beneath it during braising, soaking up juices from the brisket and wine.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Pat the brisket dry and sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Heat the oil in a large stovetop-safe roasting pan over medium heat. Add the brisket and cook, turning with tongs, until browned on all sides, about 12 minutes. Transfer the brisket to a plate and set aside.
- Add the onions, garlic and thyme to the pan. Cook, stirring, until the onions are soft and translucent, about 7 minutes. Add the wine and 1/2 cup water, scraping up the browned bits from the bottom of the pan with a wooden spoon. Add the tomatoes with the juices from the can, 1/2 teaspoon salt and pepper to taste. Return the beef to the pan along with any accumulated juices; increase the heat to medium-high and bring to a simmer.
- Remove the roasting pan from the heat and add the potatoes, carrots and parsnips around the sides of the brisket. Tightly cover the roasting pan with aluminum foil and roast until the brisket is very tender and a fork will easily pierce it, 3 1/2 to 4 hours.
- Transfer the brisket to a cutting board and the vegetables to a large serving platter. Cover and keep warm. Skim the fat from the top of the juices in the roasting pan. Place the roasting pan over medium heat on the stovetop and bring to a simmer. Cook until the sauce has reduced by more than half and is similar to a thick gravy, 15 to 20 minutes. Slice the brisket against the grain and transfer to the platter with the vegetables. Season the sauce with salt and pepper and spoon a bit over the slices. Serve the remaining sauce on the side.
BEER-BRAISED BRISKET WITH ROOT VEGETABLES
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. In a kettle cook the bacon over moderate heat, stirring, until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of the fat. Heat the fat remaining in the kettle over moderately high heat until it is hot but not smoking, in it brown the brisket, patted dry and seasoned with salt and pepper, and transfer it to a platter. Add the onions to the kettle, sauté them until they are golden, and add the bacon, the brisket, and the beer. Bring the beer to a boil and braise the brisket, covered, in the oven for 2 hours. Stir in the rutabaga, the carrots, and the potatoes and braise the mixture for 45 minutes, or until vegetables are tender.
- Transfer the brisket and the vegetables with a slotted spoon to a plate and keep them warm, covered. Bring the braising liquid to a boil, boil it until it is reduced to about 3 cups, and bit by bit whisk in the beurre manié, whisking well after each addition. Simmer the sauce for 3 minutes and season it with salt and pepper. Slice the brisket and arrange it and the vegetables with the noodles on a platter. Spoon some of the sauce over the brisket and the vegetables, sprinkle the dish of parsley, and serve the remaining sauce separately.
BEER-BRAISED ROAST WITH ROOT VEGETABLES
I like the combination of seasoned vegetables and lean meat in this recipe, and my wife likes how the seasonings complement the meat. I serve the roast with a garden salad and crusty multigrain bread. -Malcolm Cieszko, Washington, North Carolina
Provided by Taste of Home
Categories Dinner
Time 8h35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Brown roast on all sides. Place vegetables in a 6-qt. slow cooker. Place roast over vegetables. In a small bowl, combine beer, 2 tablespoons parsley, Worcestershire sauce, spreadable fruit, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat and vegetables are tender., Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat and bring to a boil. Mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables; sprinkle with remaining parsley.
Nutrition Facts : Calories 539 calories, Fat 26g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 615mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 4g fiber), Protein 47g protein.
BEER-BRAISED BRISKET WITH ONIONS
Clipped from a cooking magazine. I also saw it on epicurious.com. The cook's note associated with the recipe stated: Brisket improves in flavor if braised 2 days ahead, cooled in sauce, uncovered then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating. Slice cold meat across the grain and reheat in oven with the sauce in a shallow baking pan, covered, for 45 minutes.*Cover the meat in the liquid as much as you can while cooking to avoid the meat from drying out. I tried to add more beer and balsamic later but it didn't taste the same. I think beef broth or water would have been a better choice to get more liquid for gravy.
Provided by Oolala
Categories Roast Beef
Time 4h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Pat brisket dry and sprinkle with salt and pepper.
- Heat oil in 6-8 quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer meat to a platter.
- Cook onions with bay leaf in the fat remaining in pot over moderate heat, stirring occasionally, until golden, 10-12 minutes.
- Remove from heat and transfer half the onions to a bowl.
- Arrange brisket over onions in the pot and then top with the remaining onions from the bowl so the meat is covered with half the onions under and half the onions over the meat.
- Add the beer, bouillon and vinegar to the pot (liquid should come about halfway up sides of meat) and bring to a boil.
- Cover pot (make sure hanle on pot lid is oven proof) and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours.
- Cool in sauce, uncovered about 30 minutes.
- Transfer brisket to a clean cutting board. Skim off any fat from sauce and season to taste with salt and pepper.
- Slice meat across the grain and serve with the sauce.
Nutrition Facts : Calories 717.2, Fat 56.2, SaturatedFat 21.7, Cholesterol 144.9, Sodium 426.8, Carbohydrate 13.2, Fiber 1.6, Sugar 4.9, Protein 35
BEER-BRAISED BRISKET WITH ONIONS
Steps:
- Preheat oven to 350°F.
- Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.
- Cook onions with bay leaf in fat remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat) and 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 clean cutting board. Skim off any fat from sauce, then season with salt and pepper. Slice meat across the grain and serve with sauce.
Tips:
- Use a Dutch oven or heavy pot with a tight-fitting lid for best results.
- Brown the brisket well before braising to develop flavor.
- Add vegetables and herbs to the pot for extra flavor.
- Use a good quality beer for braising, as it will add flavor to the dish.
- Cook the brisket until it is fall-apart tender, about 3 hours.
- Serve the brisket with mashed potatoes, roasted vegetables, or your favorite sides.
Conclusion:
Beer-braised bison brisket is a delicious and hearty dish that is perfect for a special occasion or a family meal. The brisket is cooked until it is fall-apart tender and the vegetables are roasted to perfection. The beer adds a rich and flavorful depth to the dish. Serve the brisket with your favorite sides and enjoy!
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