Brisket In Fire Roasted Red Pepper Sauce
 | Author:
Eileen Clarke, Rifles and Recipes
Author: Rifles and Recipes |
Brisket in Fire Roasted Red Pepper Sauce
Eileen Clarke
Rifles and Recipes
A lot of my friends are heading out for upland birds. Others are bow hunters, who just can’t resist the siren call of rutting elk. I feel it too, but I have to admit, as a cook, it’s not the bugling that attracts me. It’s the lovely brisket meat that mature elk pack around their rib cage. While deer and antelope are just too small to grow a usable brisket, elk and moose can pack that rib cage padding on. Perhaps not as thick as a mature Angus steer, water and cape buffalo or our own home-grown bison, but large enough for this tasty dish.
And, in reality, it doesn’t have to be a brisket. If you have nothing bigger than a good-sized buck mule deer, you can tuck ribs into the oven bag just as easily--or a rump or rolled shoulder roast. There’s plenty of red pepper sauce and it’s delicious no matter what you cook in it. Between the sauce and the oven bag, tough has no choice but to loosen up.
The Brisket
Serves 6-8
Ingredients
2 to 4 pound brisket
4 tablespoons oil, in all
1 whole yellow onion, chopped
2 fire roasted red peppers (the bottled ones)
15 ounce can chopped tomatoes
1 tablespoon molasses
1/4 cup raisins
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking
1. Preheat the oven to 300˚F. Prepare an aluminum oven bag: open and set it out in a roasting pan. (I prefer aluminum bags, but if you can only find plastic oven bags, make only one slit in it, so all the moisture doesn’t escape.)
2. In a heavy skillet, brown the brisket in 2 tablespoons of the oil over medium heat, until golden brown, about 4-7 minutes. Transfer the brisket to the oven bag.
3. Add the rest of the oil to the skillet and sauté the onion until tender. Add the rest of the ingredients and lower the heat to a simmer. Simmer about 5 minutes, then pour over the brisket in the oven bag. Close the bag (making only one slit in a plastic oven bag to preserve the moisture for the meat; for foil bags, follow the directions on the box).
4. Bake 2-3 hours, until tender. Slice thin, and serve with 3-Bean, potato or pasta salad.
****Roasting gives sweet red bell peppers a genuine tang and if you can’t find bottled ‘fire roasted’ peppers, the more common ‘roasted red pepper’ will work just as well. They’ll be near the bottled pepperoncini peppers in the grocery store.
This and several other brisket recipes are only a few of the 100 big game recipes in Eileen Clarke’s all big game Slice of the Wild. It’s on sale now. Just enter 43News in the coupon box as you check out, and get $5 off. https://www.riflesandrecipes.com/406-521-0273
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PhotoCredit: Eileen Clark
Image 1 Caption: Brisket
Photo Credit: Eileen Clark
