Easiest Way to Prepare Appetizing Bison Brisket with Roasted Potatoes & Gravy

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Bison Brisket with Roasted Potatoes & Gravy

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Probably the food isn’t quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. If you find out it will require 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. When it comes to boiling water and steaming vegetables, you can save a lot of energy and do the job faster with countertop appliances rather than a stove. You would be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned way, but you would be wrong. Particularly if you ensure that the dishwasher is full before starting a cycle. Don’t dry the dishes by using heat, make use of the cool dry or air dry options to increase the money you save.

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We hope you got insight from reading it, now let’s go back to bison brisket with roasted potatoes & gravy recipe. You can have bison brisket with roasted potatoes & gravy using 7 ingredients and 3 steps. Here is how you do that.

The ingredients needed to cook Bison Brisket with Roasted Potatoes & Gravy:

  1. You need of Bison Brisket.
  2. You need of small yellow / golden potatoes.
  3. Prepare of water.
  4. Get of bison or beef broth.
  5. Get of NebraskaBison.com Steak & Burger Seasoning (or your favorite seasoning mix).
  6. Take of flour (for gravy).
  7. Take of salt & pepper, to taste (for gravy).

Steps to make Bison Brisket with Roasted Potatoes & Gravy:

  1. Season both sides of brisket with Steak & Burger Seasoning. Add brisket to a large roasting pan, along with water, broth and potatoes. Roast at 250*F for 6 hours..
  2. Remove from roasting pan and allow to rest for 10-15 minutes..
  3. Add juices from roasting pan to a skillet and turn on medium low heat. Add 1/4 cup flour and salt and pepper to taste. Mix continuously until gravy thickens. Serve over brisket and potatoes..

Baste the meat with its fatty juices, add the potatoes and onions to the roasting tin and toss them in the juices too. Drain potatoes and set aside to cool. Cut each potato in half lengthwise. Potatoes can be cooked through this stage up to a day in advance and stored in a sealed Transfer potatoes to a serving platter with a slotted spoon, leaving excess fat behind. Increase heat to high until leftover fat is smoking.

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