BCL - Beer-Braised Bison Brisket with Root Vegetables The Best Recipes

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Beer-Braised Bison Brisket with Root Vegetables

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

Ingredients :

• 1 (four.5 pound) bison brisket
• 1 half teaspoons salt
• 1/2 teaspoon black pepper
• 1 pound carrots, cut into 2-inch portions
• 2 medium parsnips, peeled and reduce into 2-inch portions
• 2 medium turnips or potatoes, peeled and reduce into wedges
• 1 massive onion, cut into wedges
• 1 (12 ounce) can beer
• 1 tablespoon prepared horseradish
• four cloves garlic, minced
• 1 teaspoon dried thyme
• 1 cup dried apricot halves

Instructions :

Prep : 25M	Cook : 10M	Ready in : 12H25M

• If necessary, cut bison brisket to match into a 6-quart sluggish cooker. Sprinkle bison brisket with 1/2 teaspoon of the salt and 1/four teaspoon of the pepper. Place carrots, parsnips, turnips, and onion within the cooker. Top with bison brisket. Combine beer, horseradish, garlic, thyme, the last 1 teaspoon salt and the final 1/4 teaspoon pepper in a medium bowl; pour over bison brisket.
• Cover and cook dinner on low for 10 hours. Stir in apricot halves. Cover and cook dinner for two greater hours.
• Transfer bison brisket to a slicing board. Slice bison brisket across the grain; set up on a serving platter. Using a slotted spoon, transfer greens to the platter, booking cooking liquid. Strain cooking liquid and skip with bison brisket and vegetables.

Notes :

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

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