Cookstr.com

Beef Brisket with Creamy Horseradish Sauce

Updated February 23, 2016
(1 Votes)

0 Comments

Beef brisket is another cold-weather comfort food that nearly everyone loves. Here it gets its great taste from slow cooking a day or two before serving, so plan accordingly. Lively horseradish sauce is an excellent accompaniment to the mellow beef.

Serves6 to 8

Cooking Methodbaking, braising

CostModerate

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationmain course

Mealdinner

Moodblue

Taste and Texturecreamy, juicy, meaty, rich, savory, sharp, tangy, umami, winey

Ingredients

  • 2 tablespoons olive oil
  • 3 medium onions, coarsely chopped
  • 3 cloves garlic, thinly sliced
  • 1 first-cut brisket (3 to 4 pounds)
  • Kosher salt
  • Freshly ground black pepper
  • 1 can (14½ to 16 ounces) whole plum tomatoes, coarsely chopped, with their juices
  • 1½ cups dry white wine
  • 2 stalks celery, chopped
  • 1 bay leaf
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon chopped fresh oregano
  • 3 carrots, peeled and cut into ½-inch slices
  • ½ cup chopped fresh parsley
  • ½ cup heavy whipping cream
  • ½ cup mayonnaise
  • ½ cup prepared horseradish
  • 1 tablespoon Dijon mustard
  • Pinch of sugar
  • Kosher salt
  • Freshly ground black pepper

Instructions

Preheat the oven to 350°F.

Heat 1 tablespoon of the oil in a large casserole or Dutch oven over medium heat. Add the onions and garlic and cook, stirring, until softened and golden, about 10 minutes. Remove from the heat.

Season the brisket generously with salt and pepper. In a large skillet, heat the remaining 1 tablespoon of oil over high heat. Add the brisket and cook, turning, until browned, about 4 minutes per side. Put the brisket in the casserole, fat side up, on top of the onions. Add the tomatoes and their juices, wine, celery, bay leaf, rosemary, and oregano.

Cover the casserole and bake 2½ hours, basting with the pan juices and turning the meat occasionally. Add the carrots and parsley and continue baking, uncovered, until the carrots are tender, about 30 minutes. Let the brisket cool in the pan, then cover and refrigerate. (The brisket will keep in the refrigerator for up to 2 days.)

About 1 hour before serving, preheat the oven to 350°F. Transfer the brisket to a shallow roasting pan or baking dish and spoon the juices and vegetables on top. Cover tightly with foil and bake until heated through, about 45 minutes.

Meanwhile, prepare the horseradish sauce. Whip the heavy cream in a bowl until it forms soft peaks. In another bowl, combine the mayonnaise, horseradish, and mustard. Add the sugar and salt and pepper to taste and stir well. Fold the horseradish mixture into the whipped cream until blended. The sauce will keep, covered, in the refrigerator for 3 hours.

Transfer the brisket to a cutting board and slice across the grain into ¼-inch slices. Arrange the meat and vegetables on a platter, drizzle with the juices, and serve with the horseradish sauce on the side.

YOUR RECENTLY VIEWED RECIPES

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password