Bison Brisket Recipe
Pulled bison brisket, gravy, garlic mashed potatoes, buttered carrots
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bison Brisket
Garlic Mashed Potatoes
Buttered Carrots
Method
Bison Brisket
- 1
Prepare the Bison
Season the bison brisket with salt, black pepper, garlic powder, and onion powder. Rub the spices all over the meat to ensure even coating.
- 2
Sear the Brisket
In a large skillet, heat olive oil over medium-high heat. Once hot, sear the bison brisket on all sides until browned, about 3-4 minutes per side.
- 3
Slow Cook
Transfer the seared brisket to a slow cooker. Pour in the beef broth and Worcestershire sauce. Cover and cook on low for 8 hours or until the meat is tender and easily pulled apart.
- 4
Shred the Meat
Once the brisket is cooked, remove it from the slow cooker and let it rest for a few minutes. Shred the meat using two forks and return it to the gravy in the slow cooker.
Garlic Mashed Potatoes
- 5
- 6
Cook the Garlic
Add the whole garlic cloves to the pot during the last 10 minutes of boiling the potatoes.
- 7
Buttered Carrots
- 8
Prepare the Carrots
Peel and slice the carrots into bite-sized pieces.
- 9
- 10