• Bison brisket about 4 lb
• Fennel seeds1 table spoon
• Paprika powder1 table spoon
• Coriander ground½ tea spoon
• Black pepper½ tea spoon
• Rosemary fresh chopped 1 table spoon
• Olive oil2 table spoon

1. Pat brisket dry then brush with the olive oil
2. Mix dry ingredients and rub onto the meat
3. Wrap brisket in saran wrap place in fridge over night.
4. Mire pour: braising ingredients
5. 1 large white onion cut ½ inch cube

• 1 celery stalk, cut ½ inch
• 1 large carrot cut ½ inch
• 2 bay leaves
• 1 cinnamon stick
• 1 vanilla bean, cut lengths wise in half
• 150 ml cranberry juice
• 150 ml red wine
• 1 liter veal stock
• ½ liter chicken stock
• 2 table spoon olive oil
• Salt and pepper

Cooking the brisket:

Unwrap the brisket, rinse meat under cold water, pat dry, light season the meat with salt and pepper

Heat roasting pot to ¾ high heat, sear of meat on both sides for 2 minutes or lightly brown.

Take meat out of roasting pot, and place on a warming plate.

Add the olive oil and cut vegetable to the pot, sauté on medium heat for about 4 minutes or to the vegetables start to caramelize, add the red wine and let reduce the liquid by half, then add the rest of all braising ingredients, bring to a simmer, turn of heat. Put the brisket back into the roasting pot, over with lid a or tin foil and place in a per heat oven (350F) and simmer for 3 1/2 hours.Use a wooden skewer to check tenderness of meat. If it still feels resistant up back for another ½ hour.

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