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Oven Braised Brisket With Horseradish Sauce

Diet.Guru's picture
  Vegetable oil 7 Teaspoon (1 Teaspoon For Pan)
  Onions 2 Medium, halved and sliced
  Canned low sodium beef broth 14 1⁄2 Ounce (1 Can)
  Garlic 3 Clove (15 gm), minced to make 1 1/2 teaspoons
  Paprika 1 Tablespoon
  Coarsely ground black pepper 1 1⁄4 Teaspoon
  Dried thyme 1 Teaspoon
  Kosher salt 3⁄4 Teaspoon
  Beef brisket 5 Pound, trimmed (1 Whole)
  Prepared horseradish 3 Tablespoon

1. Heat the oven to 325°F. Lightly coat a large roasting pan with oil; scatter onions in pan and pour in broth.
2. Combine oil, garlic, paprika, pepper, thyme, and salt in a bowl. Rub over the brisket to coat thoroughly. Set brisket on onions. Cover tightly with foil. Roast until brisket is fork-tender, 3 1/2 to 4 hours.
3. Transfer brisket to a baking dish; let cool, then cover and refrigerate overnight. Pour onions and juices into a bowl; let cool, then cover and refrigerate overnight. Remove any hardened fat.
4. About 45 minutes before serving, heat oven to 325°F. Slice brisket across the grain and return to baking dish. Pour 1 cup of onion and juices over brisket; cover and bake until heated through, about 30 minutes.
5. Bring remaining onion mixture to a boil in a medium saucepan; reduce heat to low and simmer 5 minutes. Stir in horseradish. Serve brisket with sauce spooned over.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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