Recipe Author: Kathy Gehl
Corned Bison Brisket made without preservatives.
Servings: Varies Depending on Amount of Meat
Prep Time: 2 1/2 Hours
Cook Time: 2 1/2 Hours
- 1 Corned Bison Brisket
- As needed Water (Enough to cover meat)
- As needed Chicken Stock (Enough to cover Meat)
- As needed Onions Either Chopped OR Sliced
- As needed Celery Either Chopped OR Sliced
- As needed Carrots
- As needed Potatoes
- 1 Head of Cabbage
In crock pot put 1 corned brisket in plain water to cover meat on high for 2 1/2 hours.
Then dump liquid to reduce the saltiness of the liquid that you are cooking the roast in and return to pot with chicken stock in place of water.
Add onions and celery either chopped or sliced.
Cook for 1 1/2 hours on low, then add carrots, potatoes and cabbage.
Cook on high for 1 hour. Make sure liquid covers up 1/2 of vegetables to steam them.