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| Beer-Braised Bison Brisket with Root Vegetables |
"Slowly braised with root veggies in a beer and horseradish sauce, bison makes a wonderfully hearty meal."
Ingredients :
- 1 (four.Five pound) bison brisket
- 1 half of teaspoons salt
- 1/2 teaspoon black pepper
- 1 pound carrots, reduce into 2-inch portions
- 2 medium parsnips, peeled and cut into 2-inch portions
- 2 medium turnips or potatoes, peeled and cut into wedges
- 1 massive onion, cut into wedges
- 1 (12 ounce) can beer
- 1 tablespoon organized horseradish
- four cloves garlic, minced
- 1 teaspoon dried thyme
- 1 cup dried apricot halves
Instructions :
| Prep : 25M | Cook : 10M | Ready in : 12H25M |
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- If necessary, reduce bison brisket to suit into a 6-quart gradual cooker. Sprinkle bison brisket with half of teaspoon of the salt and 1/4 teaspoon of the pepper. Place carrots, parsnips, turnips, and onion inside the cooker. Top with bison brisket. Combine beer, horseradish, garlic, thyme, the last 1 teaspoon salt and the closing 1/four 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 for two extra hours.
- Transfer bison brisket to a slicing board. Slice bison brisket across the grain; arrange on a serving platter. Using a slotted spoon, switch vegetables to the platter, booking cooking liquid. Strain cooking liquid and pass with bison brisket and greens.
Notes :
- Note: Recipe developed and tested via the Better Homes and Gardens® Test Kitchen the usage of High Plains Bison products.
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