Braised Bison Brisket in Pomegranate Sauce

Braised Bison Brisket in Pomegranate Sauce

Yesterday was one of the first days in August that was less than 100 degrees here in Dallas. So guess what that means? Slow-cooker time! As you already know, I have an ongoing love affair with my crockpot, and I’ve really missed it this summer. I know there are plenty of summer dishes to be made in the slow-cooker, but whenever I bring it out I automatically crave something warm and cozy.

I found this recipe on the Gluten Free Goddess site. I’m obviously not averse to eating gluten, but this seemed like an interesting combination, and I was willing to give it a whirl. And I really, really liked it. The sauce is truly delicious in it’s own right, and next time I might consider throwing it on the stove to make a full-on gravy after the meat is done crock-potting. It’s that good.

I decided to not only experiment with a new recipe, but experiment with a new meat. I opted for Bison Brisket from Central Market – a cut of meat that was completely new to me. It turned out even better than expected. It was just as tender as a beef brisket, but with much less fat. I really think I’ll be opting for bison brisket for all of my brisket wants & needs in the future.

Braised Bison Brisket in Pomegranate Sauce

1 1/2 to 2 pounds bison brisket or grass fed beef roast (trimmed)
Sea salt
Light olive oil, as needed
1 onion, sliced
4-5 cloves garlic, chopped
1 cup unsweetened pomegranate juice
1 14-oz can Muir Glen fire roasted crushed tomatoes
1/4 cup balsamic vinegar
1/8 cup pure maple syrup
1 teaspoon dried French herb mix or Bouquet Garni
A small pinch of cinnamon

Salt & pepper the meat on all sides.

Add a small dash of olive oil to the crock. Add in sliced onion and garlic. Stir to coat with the olive oil. Place the meat on top.

Pour in the pomegranate juice, crushed tomatoes, balsamic vinegar and maple syrup. Stir to combine. Add the dried herbs, a pinch of cinnamon, sea salt and ground pepper.

Stir a little bit to co-mingle ingredients.

Cook on low for 8 hours.

I served mine with garlic mashed potatoes & sauteed spinach for a cozy, weeknight meal on a 90 degree day in August.

Categories: Main Dish, Recipes

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