- 1 (4.5 pound) bison brisket
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 pound carrots, cut into 2-inch pieces
- 2 medium parsnips, peeled and cut into 2-inch pieces
- 2 medium turnips or potatoes, peeled and cut into wedges
- 1 large onion, cut into wedges
- 1 (12 ounce) can beer
- 1 tablespoon prepared horseradish
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 cup dried apricot halves
- 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.
- Cover and cook on low for 10 hours. Stir in apricot halves. Cover and cook for 2 more hours.
- 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.
04/28/2018
recipepes.com
Beer-Braised Bison Brisket with Root Vegetables, recipe
PT15M
PT1H
5
455 calories
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