Beer-Braised Bison Brisket with Root Vegetables

Ingredients

• 1 cup apricot halves dried
• 12 ounce beer canned
• 4.5 pound bison brisket 
• 0.5 teaspoon pepper black
• 1 pound carrots cut into 2-inch pieces
• 1 teaspoon thyme leaves dried
• 4 cloves garlic minced
• 1 tablespoon horseradish prepared
• 1 large onion cut into wedges
• 2 medium parsnips peeled cut into 2-inch pieces
• 2 medium potatoes peeled cut into wedges
• 1.5 teaspoons salt 

Equipment

• bowl
• slotted spoon
• slow cooker
• cutting board

Directions

1. If necessary, cut bison brisket to fit into a 6-quart slow cooker.
2. Sprinkle bison brisket with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
3. Place carrots, parsnips, turnips, and onion in the cooker. Top with bison brisket.
4. 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.
5. Cover and cook on low for 10 hours. Stir in apricot halves. Cover and cook for 2 more hours.
6. 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.