Beer-Braised Bison Brisket with Root Vegetables
An exotic take on a family favorite. Slow-cooked bison brisket simmers with beer, horseradish, and a touch of apricot. It's an all-day affair, but it's well worth the wait!
- Prep Time:
- 25 Minutes
- Cook Time:
- 12 Hours
- 1, 4.5 to 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.