Braised Bison Brisket in Pomegranate Sauce


Braised Bison Brisket in Pomegranate Sauce
  • 2 pounds bison brisket (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
  1. Salt & pepper the meat on all sides.
  2. 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.
  3. 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.
  4. Stir a little bit to co-mingle ingredients.
  5. Cook on low for 8 hours.