Beer-Braised Bison Brisket with Root Vegetables

Beer-Braised Bison Brisket with Root Vegetables

2 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    12 h
  • Ready In

    12 h 25 m
Recipe by  The Bison Council

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

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Adjust Servings

Original recipe yields 10 servings



  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.

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Reviews (2)

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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 trudged on and made the recipe as directed so I could give it a fair review. I followed the recipe as written with the exception of adding parsnips, my store was out. I put this on to cook at midnight so it would be ready by lunchtime. When I woke up the house smelled amazing. This recipe took all of the 12 hours stated and tasted pretty darn good. I'm not sure brisket is something I want to work with often but I was glad to have the opportunity to work with bison and this cut of meat. This definitely had good flavor and my son thought it was awesome.



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 completely (or add some kind of beef stock, if a liquid is actually needed). The bison had a really great flavor, though, so I will rate this recipe fairly high.

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Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet



previous recipe:

Bison Fajitas with Guacamole Salad


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Mexican Bison Bake with Cilantro-Lime Cream