Pulled Bison Brisket with Onions and Peppers
Bison (Buffalo meat), is very lean in comparison to traditional red meat. Even though it is becoming more popular and easier to find at many grocery markets, Bison is still considered wild game. Because of their size, almost all Bison are raised to roam free, and are mostly grass-fed. This makes them a great source of pure lean protein.
If you have not tried Bison, this Pulled Bison Brisket with onions and peppers, is the perfect introductory recipe for you. Slow roasting it in the oven produces a meat that is both juicy and tender.
The Bison brisket is soaked in a savory brine of beer and Worcestershire. Since we are cooking it for so long, brining the meat first, will assist in holding in its juices to keep it nice and moist. The bison is seasoned with cumin and chile spices, then wrapped up in a pan with onions, garlic, peppers and apple.
The bison is slow roasted in the oven, at a low temperature, until it shreds easily with a fork. When you go in for a taste test, it should easily falls apart at your finger tips. Is your mouth salivating yet?! Mmmmmm….. meat!
Save the Bison Brisket’s natural juices for a soup, or special treat for your dog.
When the bison is done cooking, the pan will be full of natural juices. Pour off those juices and save for later. These juices can be used as a soup stock for later. If I don’t have a chance to make soup, I’ll pour a little in our pup’s dog food and she’ll be licking the bowl clean. Pup will even eat the apples. Nothing wasted here!
Pulled Bison Brisket is a great recipe for leftovers, as you can make two entirely different tasting dishes with it.
Served it over warm turmeric mashed potatoes for a simple comfort meal. Spice it up the next day, and wrap the left overs (assuming there are any) in warm tortillas. Serve with fresh cilantro, avocado slices and a good fresh salsa.
If you have a hard time waiting, and keep going in for a taste test, because your house is now filled with such a delicious aroma that you are practically drooling, the juices may drip from the edges of the pan. Which will most likely drip to the bottom of the oven, and start to burn. So, to prevent that fantastic aroma from turning into a horrid burt sent, throw a piece of foil under the pan to catch any juices that try to escape.
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