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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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  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)

Rate This Recipe
KGora
3

KGora

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.

Cookie734
0

Cookie734

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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Nutrition

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

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