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!
- 5 lb bison brisket
- 1½ tsp salt
- 1 lb 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
- 12 oz beer
- 1 tbsp prepared horseradish
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 cup dried apricot halves
If necessary, cut bison brisket to fit into a 6-quart slow cooker. Sprinkle bison brisket with ½ teaspoon of the salt and ¼ 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 ¼ 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.