Beer-Braised Bison Brisket with Root Vegetables

Slowly braised with root vegetables in a beer and horseradish sauce, bison makes a wonderfully hearty meal.

Step: 1

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.

Step: 2

Cover and cook on low for 10 hours. Stir in apricot halves. Cover and cook for 2 more hours.

Step: 3

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.

Per Serving: 285 calories; protein 38.1g; carbohydrates 22.5g; fat 3.4g; cholesterol 104.5mg; sodium 480.3mg.

Depriving yourself can lead to overeating , late-night snacking, and mindless eating and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and got eat , it is much important to include some fun foods (or what one may perceive as off limits ). Meaning , if we always order the healthiest thing on the menu but come home and graze on chips, necessary we really will the burger and should have just pleased it in the first place."

When it comes to dinner , much eat or eating too much of the bad item of food will make lead to bad habit on sleeping. On the other side, a meal that is less than satiating not make leave you wanting more and resulting in reaching for an unhealthy late-night side dish even closer to bedtime .