Beer-Braised Bison Brisket with Root Vegetables Recipe - Allrecipes.com
Beer-Braised Bison Brisket with Root Vegetables Recipe
  • READY IN 12+ hrs

Beer-Braised Bison Brisket with Root Vegetables

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 12 hrs
  • READY IN 12 hrs 25 mins

Footnotes

  • Note: Recipe developed and tested by the Better Homes and Gardens® Test Kitchen using High Plains Bison products.
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Reviews More Reviews

Sep 30, 2013

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.

 
Sep 08, 2013

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.

 

2 Ratings

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Nutrition

  • Calories
  • 285 kcal
  • 14%
  • Carbohydrates
  • 22.5 g
  • 7%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 38.1 g
  • 76%
  • Sodium
  • 480 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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