Note: Brisket improves in flavor if braised 2 days ahead. Cool in sauce, uncovered, and then cover surface with parchment paper or wax paper and then the pot with foil. Refrigerate. Slice cold meat across the grain and reheat in oven with sauce in a shallow baking pan, covered, 45 minutes.
- 1 Boneless Trimmed Bison Brisket (Approximately 3 lbs)
- 3/4 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Olive Oil
- 2 lbs Onions, Halved Lengthwise and Thinly Sliced Lengthwise (6 cups)
- 1/2 Bay Leaf
- 1 Bottled Beer (12 oz.) Not Dark Beer or Ale)
- 1 Beef Bouillon Cube, Crumbled
- 1 tbsp Balsamic Vinegar
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 oil 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. Season with salt and pepper. Slice meat across the grain and serve with sauce. Garlic mashed potatoes and your choice of mixed steamed or roasted vegetables rounds out this tasty, nutritious dish.