Bison Council

Bison Recipes

Beer-Braised Bison Pot Roast With Rosemary


For those who believe food tastes better the next day, here a recipe designed to be cooked today and served tomorrow. Bison chuck is a very lean cut, and a perfect choice for slow roasting. Beer and anchovies add fascinating flavor notes to this hearty roast.

Beer-Braised Bison Pot Roast With Rosemary
Prep Time:
45 Minutes
Cook Time:
4.5 Hours
Serving:
6-8

Ingredients


  • 1 whole bison chuck roll, tied (about 3 lbs)
  • Kosher salt and freshly ground black pepper
  • 2 tbsp vegetable oil
  • 3 large onions, finely sliced (about 4 ½ cups onion)
  • 2 stalks celery, finely diced (about 1 cup)
  • 1 large carrot, finely diced (about 1 cup)
  • 8 anchovies, finely chopped
  • ¼ cup roughly chopped fresh rosemary leaves, divided, stems reserved
  • ½ cup tomato paste
  • 1 tbsp soy sauce
  • 1 quart homemade or store-bought low sodium chicken broth
  • 2 bay leaves
  • 2 (12-ounce) bottles lager-style beer

Directions


  1. Adjust oven rack to lower position and preheat oven to 275°F. Season bison with salt and pepper. Heat oil in a large Dutch oven over high heat until lightly smoking. Place bison in Dutch oven and cook without moving until first side is deeply browned, about 8 minutes. Turn and cook until second side is browned, about 6 minutes longer. Continue turning and cooking until all sides are browned, about 8 minutes longer (22 minutes total), reducing heat if oil is smoking excessively. Transfer to a large platter.
  2. Add onions, celery, and carrots to pot and cook, scraping up any browned bits from bottom. Reduce heat to medium and continue to cook, stirring occasionally, until onions are deeply browned, about 16 minutes total. Stir in anchovies, half of rosemary, tomato paste, and soy sauce, and stir until homogenous.
  3. Whisk in beer and stock. Return chuck roll to pot and add bay leaves and rosemary stems. Bring to a boil, cover, and transfer to oven. Cook until a skewer or knife inserted into the bison meets little resistance, about 4 hours.
  4. Remove from oven and allow to cool for two hours, and then transfer to refrigerator overnight. The next day, remove bison, untie string, and slice. Reheat sauce until simmering, season to taste with salt and pepper, then add bison slices and carefully heat through. Sprinkle with remaining rosemary and serve immediately.