← Back to Search Results
baking, braising
Beef Brisket with Creamy Horseradish Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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.

Yield: Serves 6 to 8

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

Horseradish sauce:

  • 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

Directions

1. Preheat the oven to 350°F.

2. 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.

3. 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.

4. 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.)

5. 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.

6. 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.

7. 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.


© 2008 Barbara Scott-Goodman

Note from Cookstr's Editors

Nutritional information is based on 8 servings, using one 3 pound first-cut brisket. Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

528kcal (26%)
79mg (8%)
19mg (31%)
285mcg RAE (9%)
927mg
66mg
37g
6g
3g
13g
131mg (44%)
680mg (28%)
10g (50%)
33g (50%)
5mg (25%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

cook-with-jamie Cook with Jamie
by Jamie Oliver
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
flavor Flavor
by Rocco DiSpirito
spice Spice
by Ana Sortun
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
food-to-live-by Food to Live By
by Myra Goodman
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?