BEEF BRISKET WITH CREAMY HORSERADISH SAUCE
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.
Provided by Barbara Scott-Goodman
Categories Cookstr Recipes
Number Of Ingredients 21
Steps:
- 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.
BRISKET WITH HORSERADISH GREMOLATA
This tender, deeply flavored brisket gets its character from two distinct sources. Searing the meat until dark brown gives the sauce a caramelized, intensely brawny taste, while a bracing garnish of fresh horseradish gremolata spiked with parsley and lemon zest adds brightness and a sinus-clearing bite. Make the meat a few days ahead, it only gets better as it rests. But to get the most out of the gremolata, don't grate the horseradish until an hour or two before serving. If you can't find fresh horseradish, use 4 cloves minced garlic instead.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 4h
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Season brisket all over with salt and pepper. Place brisket in a large container and spread garlic and thyme sprigs all over top and bottom of meat. Cover and refrigerate overnight or for at least 4 hours. Let meat stand at room temperature for 30 minutes before cooking. Wipe off the garlic and thyme. Heat oven to 325 degrees.
- Heat a very large Dutch oven over high heat. Add oil and let heat. Add brisket and sear, without moving, until golden brown, about 4 to 5 minutes per side. (Cut meat into 2 chunks and sear in batches if it doesn't fit in the pot in a single layer.) Transfer to a plate.
- Add onions, carrots and celery to pot and reduce heat to medium-high. Cook vegetables, tossing occasionally, until onions are golden brown around the edges and very tender, about 15 minutes. Pour in wine and scrape up any browned bits from the bottom of the pot. Stir in bay leaves and bring liquid to a simmer; let simmer for 5 minutes to reduce slightly.
- Place meat in pot, then cover pot and transfer to oven. Cook, turning every 30 minutes, until meat is completely fork tender, 3 to 4 hours. After 2 1/2 hours, uncover pot so some of the liquid can evaporate and the sauce can thicken. If the brisket starts to get too brown and the sauce too reduced before the meat is tender, cover pot again.
- Spoon fat from the top before serving. (If you have time, let brisket cool completely first, then refrigerate overnight in the pot; this makes it easier to remove the white fat from the top. Reheat the meat, covered, in a 350-degree oven for 30 to 45 minutes.) If sauce seems thin, remove meat from pot and bring liquid to a simmer. Let cook until reduced to taste.
- In a bowl, toss together parsley, lemon zest and horseradish to make gremolata. Slice meat against the grain and serve with the sauce, garnished with horseradish gremolata and sea salt.
Nutrition Facts : @context http, Calories 648, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 48 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 730 milligrams, Sugar 3 grams
BEEF BRISKET WITH HORSERADISH SAUCE
My husband likes horseradish with beef and this recipe makes him happy. I like to serve braised cabbage or slaw with this.
Provided by Miss Annie
Categories Meat
Time 4h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle the beef with seasoned salt; coat evenly with flour.
- Set on a rack in a roasting pan and roast at 450 F.
- for 30 minutes.
- Combine the chili sauce, ketchup, and horseradish; mix well and spoon over meat.
- Pour boiling water into bottom of pan; cover.
- Reduce temperature to 350 F.
- and return meat to oven.
- Continue roasting about 3 hours, or until meat is tender.
- If desired, thicken cooking liquid for gravy.
Nutrition Facts : Calories 885.3, Fat 72.9, SaturatedFat 29.3, Cholesterol 199.6, Sodium 433, Carbohydrate 7.3, Fiber 0.9, Sugar 4.1, Protein 47.1
HORSERADISH SAUCE FOR CORNED BEEF OR BRISKET
Steps:
- In a small bowl, beat the heavy cream until it just begins to hold soft peaks. (Do not overbeat.) Gently whisk in the horseradish, shallot, salt and pepper. Chill until ready to serve. This sauce goes particularly well with leftover corned beef or brisket.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 14 grams, Sodium 202 milligrams, Sugar 4 grams
BRISKET OF BEEF WITH CRANBERRY HORSERADISH SAUCE
This is a wonderfully tasty recipe for your crockpot. The sauce is a great addition. Hope you enjoy as much as I do!
Provided by SaucyCook
Categories Meat
Time 10h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Add liberal amounts of smoke and salts to both sides of the brisket, rub them in well.
- Place brisket in crockpot and add a little water.
- Cover with lid and cook on low for 8-10 hours, or till the beef is fork tender.
- During the last hour of cooking add the barbeque sauce.
- Serve with the Cranberry Horseradish sauce.
- To make the Sauce: In a pan on the stove, heat all ingredients until the butter and brown sugar are melted and well mixed. Serve warm with the Brisket.
BBQ BEEF BRISKET WITH HORSERADISH CREAM
Chipotle peppers give a nice hint of heat to tender slices of oven-braised brisket. The cool, creamy horseradish sauce also adds a bit of zip.-Janine Talley, Orlando, Florida
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 10 servings (1-1/4 cups horseradish cream).
Number Of Ingredients 16
Steps:
- Sprinkle brisket with pepper and salt. In an ovenproof Dutch oven, brown meat in oil on all sides. Remove and keep warm., In the same pan, saute onions until crisp-tender. Add garlic; cook 1 minute longer. Return brisket to the pan. Add the broth, barbecue sauce, thyme and chipotle peppers. Bring to a boil. Cover and bake at 350° for 3 to 3-1/2 hours or until meat is tender., In a small bowl, beat the cream, sour cream, vinegar, horseradish and salt until thickened. Cover and refrigerate until serving., Remove brisket to a serving platter. Skim fat from cooking juices; discard thyme sprigs. Thinly slice meat across the grain. Serve with cooking juices and horseradish cream.
Nutrition Facts :
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- In a very large Dutch oven dish on the stove top, heat three of the tablespoons of the vegetable oil.
- Add the seasoned meat and cook on high heat until browned for about 12 minutes, making sure to turn it throughout.
- Make sure the fat side is up. With the remaining fat and oil mixture in the Dutch oven, save 3 tablespoons in the dish.
- To the Dutch oven, add the onions and half of the minced garlic. Cook this over medium heat for about three minutes until softened.
- Then add the carrots, parsnips, and celery. Continuing cooking at medium heat for another six minutes until browned in spots.
- In a small bowl, mix together 1/4 cup of the horseradish with the remaining garlic and 1/2 tablespoon of vegetable oil.
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