-
1
Season brisket with salt, pepper and a bit of the chili blend.
-
2
Heat canola oil in a pot/pan suitable for braising the brisket.
-
3
Sear brisket on both sides and remove.
-
4
Deglaze with the stock, add 1 tablespoon of the tomato paste, and the beer.
-
5
Add the brisket back into the pan, the liquid should cover about 3/4 of the meat, add stock if more liquid is needed.
-
6
Cover and braise in a 300 degree oven till tender.
-
7
Should take about 3 hours, I check the meat every hour.
-
8
When the meat is finished remove and set aside to cool.
-
9
when at room temp cover and store in fridge over nite.
-
10
Strain liquid into another container and cool in an ice bath.
-
11
Then store in fridge.
-
12
If a fat cap forms (I never get a fat cap with bison meat) remove cap and hold for use instead of oil for preparing the rest of the dish.
-
13
The next day:
-
14
Tie star anise up in a piece of cheese cloth, then break up with the back of a knife, or the bottom of a pan.
-
15
Heat oil in a pan, add half the onion, and the star anise bag, caramelize the onion.
-
16
When caramelized remove and discard star anise bag, set onion aside.
-
17
Wipe out pan, add oil and heat to very hot
-
18
While onion is caramelizing press ground bison onto a sheet pan with your hands.
-
19
You want to flatten it out fairly thin, about 1/4 an inch thick.
-
20
When you pick it up you want it to come off the sheet pan in fairly large pieces, say about hamburger size, but very thin.
-
21
Season with salt and pepper.
-
22
Add pieces of the ground bison to the hot pan.
-
23
Do not over crowd the pan, do a little at a time.
-
24
Leave the pieces large till you flip the meat.
-
25
What we want here is a nice caramelization, a crust on one side of the meat.
-
26
Once caramelized flip the meat over and break it up into small bite size pieces while caramelizing the 2nd side.
-
27
The goal here is for the meat to help add some texture to the chili, both thru the caramelization and by keeping it chunky.
-
28
Repeat for the rest of the ground bison, and set meat aside.
-
29
Deglaze the pan with the previous days braising liquid.
-
30
While cooking the ground meat heat oil in a large pot (atleast 2 gallon) add in the rest of the onion, the carrot, peppers, garlic (all the raw veg in case I missed something), season with salt and pepper and sweat till tender.
-
31
Add the rest of the tomato paste and continue to cook till it starts to darken.
-
32
Add chill blend, cumin, and coriander and cook for 4 or 5 more min.
-
33
Add canned tomato, soy sauce, worcestershire, braising liquid, herbs, tabasco, ground meat, braised meat(cut into small bite size pieces) caramelized onion, honey, beans and any ingredients in the list I may have missed.
-
34
Bring to a simmer and simmer for an hour or so.
-
35
Taste to see if seasoning is needed.
-
36
When finished serve (I like it over rice), or cool in an ice bath.
-
37
I find it freezes very well so I vacuum pack and freeze in 8 oz.
-
38
portions.
-
39
Also, its one of those dishes that seems to be better the next day.
