Beer-Braised Bison Brisket with Root Vegetables

Beer-Braised Bison Brisket with Root Vegetables

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"Slowly braised with root vegetables in a beer and horseradish sauce, bison makes a wonderfully hearty meal."
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12 h 25 m servings 285 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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


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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 ...

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...

Amazing Recipe !! , this is the first time I use a dutch oven, or a bison brisket... I have to say that the flavor of the root vegetables adds a great flavor to the meat of the bison, especially...

I frequently eat bison (all different cuts), LOVE root vegetables, snack on dried apricots and used a beer that I knew and loved but that did not translate into a cohesive recipe. While the bis...

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