Every bite of this slow-roasted, smoked Bison brisket melts in your mouth; it’s juicy, tender and extremely flavourful. Plate it with roasted garlic, au jus, horseradish cream, and any other choice of sides and serve up some meat heaven.
Courtesy of Charcut Roast House in Calgary, Alberta.
ingredients
Bison Brisket
Polenta
Pickled Mushrooms
Assembly
directions
Clean brisket and season with kosher salt, curing salt and pepper.
Allow brisket to cure in the fridge overnight.
Next day, preheat rational oven to 400ºF. Place briskets in their deep pans. Sear brisket in the oven.
Combine red wine with tomato paste.
Remove the meat and coat with the tomato paste mixture. Add the stock and steam on rational steam setting for 6hrs on full fan. Remove meat and cool separate from stock. Pour stock into a pot and season and thicken with cornstarch and butter. Portion meat.
In a large pot bring to a boil the water, milk and butter. Whisk in the corn meal and simmer for 45min or until cornmeal has absorbed all the liquid and is cooked through. Finish polenta with cheese and whisk to blend. Season with salt to taste.
In a large pot combine all the ingredients except the mushrooms and boil. Trim the mushrooms of their feet and remove any dirt. Pour the boiling liquid over the mushrooms and cool. This can be made a couple days in advance.
In a large bowl, spoon 2oz of polenta onto the base of the bowl. Add 6oz sliced brisket on top of the polenta. Pour 2oz of sauce on top of brisket. Top brisket with 1 Tbsp sour cream, 1 Tbsp pickled mushrooms and 4 slices of crispy bacon.