Heart Healthy from WakeMed Heart Center

Carolina Bison Brisket Pasta

October 2, 2016 |
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Recipe courtesy of Chef Duane Fernandes
as seen on episode “Bison“, Season 6

Flavor, NC | Bison Brisket Pasta

Yield 6 servings

For the bison brisket:

  • 2 lbs. Carolina Bison Brisket (braised, shredded and chopped)

Combine and rub bison with-

  • 1/4 cup paprika
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp salt

Grill the brisket for 3 minutes on each side and then braise the bison brisket @ 300 for 8 hours in mirepoix (chopped celery, carrots, and onions) and chicken or beef stock. Be sure to completely cover the brisket with the stock. Check occasionally as the liquid might evaporate and more might need to be added.  (The left over braising liquid will be added to the pasta as needed.) When the brisket can be easily pulled apart it is done. Let the brisket cool and then shred and chop. Reserve the braising liquid for use in the pasta dish. The braising liquid should be very flavorful-if not you may need to reduce the liquid in a pot until it becomes more flavorful.

For the Pasta:

  • 1Tbsp. olive oil
  • 12 pearl onions peeled and quartered
  • 1 Tbsp. chopped garlic
  • 2 lbs. pappardelle pasta (or any pasta of your choice)
  • 4 cups arugula
  • 1 cup shredded parmesan
  • Reserved braising liquid
  • 1 Tbsp. butter

Bring a large pot of salted water to a boil and add pasta. Cook until al dente and drain into a colander. Do not rinse the pasta. Heat olive oil in a large sauté pan over medium heat. Sauté the pearl onions until slightly browned. Add chopped garlic and cook for 30 seconds. Deglaze the pan with 3 cups of the reserved braising liquid. Add the chopped brisket, cooked pasta, arugula, parmesan and butter. Stir to incorporate all ingredients and cook until the braising liquid has thickened slightly.

 

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