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Joan's Oven Braised Bison Brisket

  • Prep Time: 30 minutes
  • Sitting Time: overnight
  • Cook Time: 4 – 5 hours
  • Serves: 8

3 – 5 lb Bison Brisket (thaw and trim)
1 Tablespoon peppercorns
1/4 cup onion flakes
5 – 6 cloves garlic
10 – 12 large bay leaves
1 cup bison stock (Osso Bueno link)
1/2 cup soy sauce
1/2 cup water (or stock, wine or beer)


1. Thaw and trim brisket of visible fat and remove as much silverskin as possible.

2. Crush peppercorns, onion flakes and garlic together.

3. Place brisket in your roasting pan, rub the crushed mixture into the brisket on both sides. Seal as tightly as you can with parchment and foil and place in the fridge overnight.

4. In the morning, place the bay leaves on the top side of the roast (press down so they stay put) and flip the brisket so the bay leaves are now on the bottom. Put back in the fridge for a couple of hours depending on your schedule and when you want to start to cook.

5. Take brisket out of fridge about 1 hour before cooking to bring to room temperature. Preheat oven to 275o F and assemble your braising liquid with stock and soy sauce. Pour liquid over brisket, seal tightly and put in oven. Slow roast for approximately 5 hours.

6. Remove from oven. Carefully remove foil and parchment. Remove brisket to platter, cover with parchment/foil and let rest for 15 minutes while you use the remaining pan juices to make a gravy or a reduction. Slice the rested brisket directly across the grain at a 90o angle. Pour reduction over sliced brisket or serve with gravy.


If you don’t have dehydrated onion, substitute fresh onion sliced thinly and placed underneath brisket before pouring liquid over to begin braising. I used a large lasagna pan and marinated and roasted in same pan. The brisket can also be forked or pulled with the grain to serve as pulled meat. This is how we used up the leftover brisket and heated it up in the gravy for “pulled bison on a bun”. Deelish!

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Roaming Alberta Meats
Roaming Alberta Meats is based in Calgary. The company was started by Meaghan Riopel, entrepreneur and MBA/CMA graduate.

Meaghan had a personal desire to connect with farmers and understand exactly where the meat on her table was coming from. She works closely with her parents, Joan & David Hines…

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