Ingredients:

3-4 lb bison brisket
1 onion, sliced
4 cloves garlic, minced
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup beef or vegetable broth (make sure it is kosher certified)
Instructions:

Season the bison brisket with paprika, chili powder, cumin, salt, and black pepper. Rub the spices into the meat.

Place the sliced onion and minced garlic in the bottom of a slow cooker.

Place the seasoned brisket on top of the onions and garlic.

Pour the beef or vegetable broth over the brisket.

Cover the slow cooker and cook on low for 6-8 hours, until the brisket is tender and falls apart easily.

Once the brisket is cooked, remove it from the slow cooker and shred it with two forks.

Strain the liquid from the slow cooker through a fine-mesh sieve and discard the solids.

Return the shredded brisket to the slow cooker and pour the strained liquid over it. Stir to combine.

Cover the slow cooker and cook on low for another 30 minutes to allow the flavors to meld.

Serve the bison brisket hot, garnished with fresh herbs (such as parsley or cilantro, if desired).

This slow-cooker bison brisket is great served over rice, quinoa, or mashed potatoes. It also goes well with a side of roasted vegetables or a salad. Enjoy!