The Tallest Poppy's Pulled Bison


1.5 to 2 pounds bison brisket, trimmed
1 large onion, sliced
4 garlic cloves, minced
2 cups beef broth (make sure it is kosher certified)
1/4 cup tomato paste
1/4 cup apple cider vinegar
2 tablespoons brown sugar
2 tablespoons smoked paprika
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper

Preheat the oven to 325°F.

In a large Dutch oven or oven-safe pot, add the sliced onion and minced garlic to the bottom.

Season the bison brisket with salt and pepper and place it on top of the onion and garlic.

In a mixing bowl, whisk together the beef broth, tomato paste, apple cider vinegar, brown sugar, smoked paprika, chili powder, cumin, salt, and black pepper.

Pour the mixture over the bison brisket, ensuring it is evenly distributed.

Cover the pot with a tight-fitting lid and bake in the oven for 3 to 4 hours, or until the bison is tender and falls apart easily with a fork.

Remove the pot from the oven and use tongs or a slotted spoon to transfer the bison brisket to a cutting board.

Shred the bison using two forks and return it to the pot, stirring it into the cooking liquid and onions.

Serve the pulled bison on buns or in tortillas, topped with your favorite toppings such as coleslaw, pickles, and BBQ sauce.

This pulled bison recipe is perfect for a crowd or for meal prep. It's also great for making ahead of time and reheating for an easy weeknight dinner. Enjoy!