Beer Braised Bison Brisket With Root Vegetables Recipes
BEER-BRAISED BISON BRISKET WITH ROOT VEGETABLES
Slowly braised with root vegetables in a beer and horseradish sauce, bison makes a wonderfully hearty meal.
Provided by The Bison Council
Categories Trusted Brands: Recipes and Tips The Bison Council
Time 12h25m
Yield 10
Number Of Ingredients 12
Steps:
- 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.
- 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.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 22.5 g, Cholesterol 104.5 mg, Fat 3.4 g, Fiber 4.4 g, Protein 38.1 g, SaturatedFat 1.2 g, Sodium 480.3 mg, Sugar 12.1 g
BEER-BRAISED BRISKET WITH ROOT VEGETABLES
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. In a kettle cook the bacon over moderate heat, stirring, until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of the fat. Heat the fat remaining in the kettle over moderately high heat until it is hot but not smoking, in it brown the brisket, patted dry and seasoned with salt and pepper, and transfer it to a platter. Add the onions to the kettle, sauté them until they are golden, and add the bacon, the brisket, and the beer. Bring the beer to a boil and braise the brisket, covered, in the oven for 2 hours. Stir in the rutabaga, the carrots, and the potatoes and braise the mixture for 45 minutes, or until vegetables are tender.
- Transfer the brisket and the vegetables with a slotted spoon to a plate and keep them warm, covered. Bring the braising liquid to a boil, boil it until it is reduced to about 3 cups, and bit by bit whisk in the beurre manié, whisking well after each addition. Simmer the sauce for 3 minutes and season it with salt and pepper. Slice the brisket and arrange it and the vegetables with the noodles on a platter. Spoon some of the sauce over the brisket and the vegetables, sprinkle the dish of parsley, and serve the remaining sauce separately.
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