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Beer-Braised Bison Brisket with Root Vegetables

Rated as 4.17 out of 5 Stars

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

12 h 25 m servings 285 cals
Original recipe yields 10 servings

Directions

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  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.

Footnotes

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

Nutrition Facts


Per Serving: 285 calories; 3.4 g fat; 22.5 g carbohydrates; 38.1 g protein; 105 mg cholesterol; 480 mg sodium. Full nutrition

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Reviews

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  1. 6 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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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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...

Delicious and easy to prepare. I did the Bison separately in the crock pot and roasted the root vegetables, (beet, potates, parsnips, onions,carrots) separately with a little olive oil, garlic ...

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...