Wednesday, 30 May 2018
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| Beer-Braised Bison Brisket with Root Vegetables |
"Slowly braised with root veggies in a lager and horseradish sauce, bison makes a wonderfully hearty meal."
Ingredients :
- 1 (4.5 pound) bison brisket
- 1 1/2 teaspoons salt
- half 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 huge onion, reduce into wedges
- 1 (12 ounce) can beer
- 1 tablespoon prepared horseradish
- 4 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 vital, cut bison brisket to match right into a 6-quart sluggish cooker. Sprinkle bison brisket with half 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 ultimate 1 teaspoon salt and the closing 1/four teaspoon pepper in a medium bowl; pour over bison brisket.
- Cover and prepare dinner on low for 10 hours. Stir in apricot halves. Cover and cook dinner for two greater hours.
- Transfer bison brisket to a cutting board. Slice bison brisket throughout the grain; set up on a serving platter. Using a slotted spoon, transfer veggies to the platter, booking cooking liquid. Strain cooking liquid and bypass with bison brisket and greens.
Notes :
- Note: Recipe developed and examined by way of the Better Homes and Gardens® Test Kitchen using High Plains Bison merchandise.
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