Your Life A to Z Recipe: Friday, November 21th, 2014: Beer Braised Bison by Chef Aaron Pool

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Beer Braised Bison


•    3 lbs Bison Sirloin (“lesser” cut will work great)
•    1 Medium White Onion, diced
•    4 Garlic Cloves, minced
•    1 Bottle Beer (whatever is in the fridge, I’d stay away from the Natty Ice)
•    1 Tablespoon Chile De Arbol
•    1 Tablespoon Chile Powder
•    1 Tablespoon Cumin
•    2 Cups Low Sodium Beef Stock
•    1 Bay Leaf
•    Kosher Salt
•    Cracked Black Pepper
•    Olive Oil


•    Cutting Board
•    Knife
•    Wood Spoon
•    Measuring Cups
•    Measuring Spoons
•    Dutch Oven


•    Preheat oven to 350
•    Place bison on cutting board and season with salt and pepper.
•    Heat Dutch Oven on Medium High heat with 2 count of olive oil.
•    Sear Bison on both sides for 2 minutes or until golden in color.
•    Remove Bison and place on cutting board. Add onion and sauté for 3-4 minutes, stirring with wooden spoon.
•    Turn heat to medium and add garlic, sauté for 2-3 minutes, continuing to stir so garlic will not burn.
•    Add cumin, and chile powders to mixture and cook additional 2 minutes.
•    Add beer and stock to deglaze pan. Stir. Season with salt and pepper.
•    Place bison in Dutch Oven and place lid on top. Put in preheated oven and cook for 4 hours.