BCL - Beer-Braised Bison Brisket with Root Vegetables Best Dishes

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Beer-Braised Bison Brisket with Root Vegetables

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

Ingredients :

• 1 (4.5 pound) bison brisket
• 1 1/2 teaspoons salt
• half of teaspoon black pepper
• 1 pound carrots, reduce 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 large onion, reduce 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 important, cut bison brisket to fit into a 6-quart sluggish cooker. Sprinkle bison brisket with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place carrots, parsnips, turnips, and onion within the cooker. Top with bison brisket. Combine beer, horseradish, garlic, thyme, the closing 1 teaspoon salt and the closing 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 reducing board. Slice bison brisket throughout the grain; arrange on a serving platter. Using a slotted spoon, transfer veggies to the platter, reserving cooking liquid. Strain cooking liquid and bypass with bison brisket and greens.

Notes :

• Note: Recipe advanced and tested through the Better Homes and Gardens® Test Kitchen the usage of High Plains Bison products.

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