Beer-Braised Bison Brisket with Root Vegetables Recipe

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.