-braised Bison Brisket With Root Vegetables

Ingredients

• Servings: 10
• 1 (4.5 pound) bison brisket
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 pound carrots, cut into 2-inch pieces
• 2 medium parsnips, peeled and cut into 2-inch pieces
• 2 medium turnips or potatoes, peeled and cut into wedges
• 1 large onion, cut into wedges
• 1 (12 ounce) can
• 1 tablespoon prepared horseradish
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 cup dried apricot halves

Recipe

Preparation Time: 25 mins Cook Time: 12 hrs

Ready Time: 12 hrs 25 mins


• 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 , horseradish, garlic, thyme, the remaining 1 teaspoon salt and the remaining 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 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.