Corned Bison
One Sunday afternoon at our local farmer’s market, we came across a vendor selling grassfed bison meat. We were intrigued. For one, bison meat is stellar! It’s leaner than beef, pork, turkey—even chicken. We like that it doesn’t have that “gamey” taste like many proteins not found in chain grocery stores (i.e. goat, venison, moose, etc). Plus, most suspecting people wouldn’t be able to distinguish it between beef. Bison = okay with us! What got us even more fired up for bison was all the cool things we could do with it. The farmer suggested we try corning it for corned beef or pastrami. Apparently it’s pretty easy, super-rewardingly delicious, and “it’ll be ready just in time for St. Paddy’s Day,”–his exact words. Hmm? Yes! We took one brisket and went merrily on our way.
Total Steps
7
Ingredients
11
Tools Needed
5
Ingredients
- 3 pounds whole bison brisket(optional)
- 1/4 cup brown sugar
- 4 cloves garlic
- 2 teaspoons paprika
- 1 tablespoon whole garam masala
- 1 tablespoon rainbow peppercorns
- 2 whole dried chilies
- 3/4 cup coarse salt
- 2 quarts hot water
- cabbage(optional)
- carrots(optional)
Instructions
Step 1
Place meat in a large, deep non-reactive container: ceramic, plastic, glass are all fine, but metal is not okay.
Step 2
<a href="/PXKXVQTM">Dissolve </a><a href="/DPSVTKVY">salt,</a> sugar, in the hot water. Add spices and garlic.
Step 3
Pour mixture over meat, making sure it is fully covered. May need to use a small glass bowl or <a href="/ZJ3WDM5Q">plate </a>to help <a href="/BT7VL28G">weigh </a>meat down, insuring it is completely beneath the liquid surface.
Step 4
Cover with container’s lid, or plastic <a href="/X75YQJ6B">wrap,</a> and <a href="/ZSSVQ6FG">refrigerate </a>for at least 7 days, up to 3 weeks. Make sure and <a href="/B52FHCF2">turn </a>the meat every 3-4 days.
Step 5
When ready to cook the meat, rinse under <a href="/GZFHJC5K">cool </a>water to remove any surface <a href="/DFSQBR2P">brine.</a>
Step 6
Place in a large pot and cover with water. Cook over medium-low <a href="/XZFHRHHF">heat </a>for 90-120 minutes, or until “fork tender,” where a fork will penetrate to the center of the meat. <a href="/TPWNYF5L">Can </a>also be cooked “pot <a href="/P5CFVDV7">roast </a>style” in a crock pot, or slow cooked in the oven.
Step 7
Add cabbage and/or <a href="/VYSXFJY6">carrots </a>during the last 15-20 minutes of cooking if desired. <a href="/TPWNYF5L">Can </a>also be <a href="/Y6MVNCHX">served </a>cold, <a href="/3JDX2Q84">sliced </a>thinly across the grain.