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Braised Bison Brisket

Submitted By:
Josef Wiewer of Wildwood Grill, Calgary, AB


  • 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 tbsp 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 length wise in half
  • 150 ml Cranberry Juice
  • 150 ml Red Wine
  • 1 liter veal stock
  • 1/2 liter chicken stock
  • 2 tbsp olive oil
  • salt & pepper

Pat the brisket dry then brush with olive oil. Mix dry ingredients 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 lightly brown. Take meat out of roasting pot and place on warming plate. 

Add the olive oil and cut vegetables to a pot and saute on medium heat for four minutes or when the vegetables start to caramelize. 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. 

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