Caramelized Spicy Bison Brisket

Serves: 8-10 • Cooking Time: 2 hours 30 mins

Add a twist to your holiday brisket with this deliciously spicy and sweet bison brisket.

Ingredients:

5lb Bison Brisket (If using a 6-9lb brisket we recommend doubling all ingredients.)
1 ½ tbsp veg oil
salt and pepper
1 large red onion - peeled and sliced
1 ½ tsp smoked paprika
½ tsp cinnamon
¼ tsp cayenne
2 tbsp dark brown sugar
1 tbsp honey
1 tbsp water
3 cloves garlic - peeled and crushed
1 x 14 oz tin of chopped tomatoes
2 ¼ cups hot beef
1 tbsp Worcestershire sauce
1 tbsp dark soy sauce
1 tbsp A1 Steak sauce
1 tbsp light brown sugar

Cooking Instructions:

Heat oven to 275F

Heat oil in a large casserole pan on a high heat. Season the brisket with salt and pepper, place in the pan and then brown on all sides. Take the brisket out of the pan and place on a plate.

Turn the heat down to low, place the sliced onion in, season with salt and pepper and gently cook for 5 minutes, stirring regularly until they've softened.

While the onions are cooking, mix the paprika, cinnamon, cayenne, dark brown sugar, honey and water in a small bowl. Spread half of it over the brisket.

Add the garlic to the onions and stir. Allow to cook for 30 seconds, then add the chopped tomatoes, stock, Worcestershire sauce, soy sauce and A1 sauce. Bring to a boil and then place the marinated brisket on top.

Place a lid or tin foil on the pan and place in the oven for 1.5 hours (check it occasionally. If it starts to look too dry, add in a splash of water)

After 1.5 hours, take it out of the oven and give everything a little stir. Check internal temp, it should be close to reaching 195 degrees.

Spread the rest of the marinade on the brisket, sprinkle with the light brown sugar and a pinch of salt and pepper. Turn up the oven to 400F and cook uncovered for 20-30 minutes until the brisket is dark and sticky looking or until internal temperature is 195 degrees.

Let cool, slice and serve for your holiday dinner.

Recipe Notes:

Bison contains less fat and cooking time should be based on internal temperature. If you are unfamiliar with cooking bison be sure to cook low and slow.