Recipes: Brisket with wine & cherries; fresh tomato tart

Savory Bison Brisket with Wine and Cherries

  • 1 boneless trimmed bison brisket (approximately 3-4 pounds)
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 2 Tablespoons olive oil
  • 2 Large  onions, halved and thinly sliced
  • 2 large Bell peppers (Red, Yellow or Orange) 1 inch square
  • 2 cloves garlic
  • ½ Bay leaf
  • 1 ½ cup red wine
  • ½  cup of water
  • 2 beef bouillon cube, crumbled
  • 1-2 TBS tomato paste
  • 1 Tablespoon Balsamic vinegar
  • ½ cup Dried Cherries

Preheat oven to 350 degrees F.

Pat brisket dry and sprinkle with salt & pepper. Heat oil in a 6 to 8-quart heavy pot over moderately high heat until hot (not smoking) then brown meat well on all sides, about 10 minutes total. Transfer to a platter.

Cook onions and peppers with bay leaf in remaining oil over moderate heat, stir occasionally, until golden, 10 add garlic, cook 2 minutes more.

Remove from heat & transfer 1/2 of onions to a bowl.

Place brisket over onions/peppers in pot, top with remaining onions/peppers. Add wine, water, bouillon cubes, tomato paste, & vinegar (liquid should come about halfway up sides of meat). Bring to a boil. Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours.

Add dried Cherries, cool meat in sauce, uncovered, 30 minutes.

Transfer brisket to a cutting board. Season with salt & pepper. Slice meat across the grain & serve with sauce. Garlic mashed potatoes and your choice of mixed steamed or roasted vegetables rounds out this tasty, nutritious dish.

Fresh Tomato Tart Recipe   

  • Pastry for a single-crust pie (9 inches)
  • 2 Teaspoons Olive Oil
  • 1 cup finely diced onions
  • 4 garlic cloves
  • 1 cup ricotta cheese divided
  • 1-cup shredded cheese (I am using Tomme/Gouda try a favorite cheese-adjust herbs to the cheese)
  • 1/2 cup loosely packed fresh basil leaves
  • 1Tablespoons oregano (fresh, ½ dried)
  • 5 to 6 fresh firm tomatoes(Plum work well)
  • 1/4 cup grated Asiago cheese
  • 1/8 teaspoon pepper
  • 1/4 cup Pine Nuts (Optional)

Roll pastry to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line pastry shell with a double thickness of heavy-duty foil.  Chill 10 min.

Gently Sauté onions and garlic until transparent.

Combine onion mixture with ½ the ricotta cheese and ½ the Tomme /Gouda cheese set aside

Bake the crust at 450° for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat to 375°.

Spread 1/2 cup cheese mixture over the HOT crust.

Cut each tomato into thick slices (Wedges for Plum) ; remove seeds. Arrange over cheese.

Coarsely chop Basil; sprinkle over tomatoes.

Combine Asiago, pepper and the remaining cheese mixture; spoon over basil. Bake, uncovered, for 20-25 minutes or until the cheese is browned and bubbly.

Yield: 8 servings.

  • Prep: 30 min. Bake: 20 min.
  • Yield: 8 Servings

Variations:  Use Blue Cheese, Gruyere Cheese, Habanero Cheese,

Accommodate Herbs to the cheese