1 boneless trimmed Bison Brisket (approximately 3 pounds)
3/4 teaspoon salt
1/2 teaspoon black pepper
2 Tablespoons olive oil
2 lbs. onion, halved and thinly sliced lengthwise (6 cups)
1/2 Bay leaf
1 (12 oz.) bottled beer (not dark beer or ale)
1 beef bouillon cube, crumbled
1 Tablespoon Balsamic vinegar

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 with bay leaf in remaining oil over moderate heat, stir occasionally, until golden, 10-12 minutes. Remove from heat & transfer 1/2 of onions to a bowl. Place brisket over onions in pot, top with remaining onions. Add beer, bouillon cube, & 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. Cool 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.