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

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Recipe Summary

prep:
25 mins
cook:
12 hrs
total:
12 hrs 25 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.

Nutrition Facts

285 calories; protein 38.1g 76% DV; carbohydrates 22.5g 7% DV; fat 3.4g 5% DV; cholesterol 104.5mg 35% DV; sodium 480.3mg 19% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/30/2013
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 trudged on and made the recipe as directed so I could give it a fair review. I followed the recipe as written with the exception of adding parsnips my store was out. I put this on to cook at midnight so it would be ready by lunchtime. When I woke up the house smelled amazing. This recipe took all of the 12 hours stated and tasted pretty darn good. I'm not sure brisket is something I want to work with often but I was glad to have the opportunity to work with bison and this cut of meat. This definitely had good flavor and my son thought it was awesome. Read More
(4)

Most helpful critical review

Rating: 2 stars
01/27/2016
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 bison brisket turned out tender and edible the root vegetables were overly sweet in an odd way. Since I've made bison stew many times with the same beer and it tastes great I feel like it comes down to the apricots ruining the taste of the whole dish for me. Now its possible to leave them out and perhaps this dish would be better. Read More
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/30/2013
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 trudged on and made the recipe as directed so I could give it a fair review. I followed the recipe as written with the exception of adding parsnips my store was out. I put this on to cook at midnight so it would be ready by lunchtime. When I woke up the house smelled amazing. This recipe took all of the 12 hours stated and tasted pretty darn good. I'm not sure brisket is something I want to work with often but I was glad to have the opportunity to work with bison and this cut of meat. This definitely had good flavor and my son thought it was awesome. Read More
(4)
Rating: 5 stars
12/07/2014
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 sweetness was nicely balanced by the bite of the horseradish. My teenagers loved it and I will definitely make this again. Read More
(2)
Rating: 4 stars
09/09/2013
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 completely (or add some kind of beef stock if a liquid is actually needed). The bison had a really great flavor though so I will rate this recipe fairly high. Read More
(1)
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Rating: 5 stars
11/27/2015
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 with it's low fat content of 2%. however I think the beer amount was too low I followed the receipt cooking at 325 F and the moisture was almost gone from the pot at the 8 hour mark. I didn't do anything about it because it was too late but I think it needed at least twice the amount of the beer with probably a cup or two of beef broth. my experiment could have been a lot better but the idea is great and remarkable the more you make it better you get at it. I added less than a cup of dried apricots (dark-brown color not the orange ones which had sulfur added to them to maintain the color) and It wasn't that much present in the taste of the meat... Read More
Rating: 5 stars
03/29/2016
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 and rosemary. Everyone loved the apricots; sweet and savory. Read More
Rating: 2 stars
01/27/2016
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 bison brisket turned out tender and edible the root vegetables were overly sweet in an odd way. Since I've made bison stew many times with the same beer and it tastes great I feel like it comes down to the apricots ruining the taste of the whole dish for me. Now its possible to leave them out and perhaps this dish would be better. Read More
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