Beer-Braised Bison Brisket with Root Vegetables

Beer-Braised Bison Brisket with Root Vegetables

3

"Slowly braised with root vegetables in a beer and horseradish sauce, bison makes a wonderfully hearty meal."

Ingredients

12 h 25 m servings 285 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 38.1 g
  • 76%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 480 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. If necessary, cut bison brisket to fit into a 6-quart slow cooker. Sprinkle bison brisket with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place carrots, parsnips, turnips, and onion in the cooker. Top with bison brisket. Combine beer, horseradish, garlic, thyme, the remaining 1 teaspoon salt and the remaining 1/4 teaspoon pepper in a medium bowl; pour over bison brisket.
  2. Cover and cook on low for 10 hours. Stir in apricot halves. Cover and cook for 2 more hours.
  3. Transfer bison brisket to a cutting board. Slice bison brisket across the grain; arrange on a serving platter. Using a slotted spoon, transfer vegetables to the platter, reserving cooking liquid. Strain cooking liquid and pass with bison brisket and vegetables.

Footnotes

  • Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.

Reviews

3

This recipe was my 1st attempt at cooking bison and my 2nd attempt at a brisket. I was leery of using a slow cooker because, to me, a slow cooker meal is usually overcooked and is smelly. But I ...

This was easy and delicious. I browned the bison before placing in the slow cooker, and used pot roast instead of brisket. Otherwise I followed the directions. I used a honey beer, and the sweet...

The bison was tender and fell apart while I was cutting it. It had a nice, mild taste and excellent texture. I wasn't crazy about the beer flavor. I think next time I would leave it out compl...