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.
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
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 :
SLOW COOKER CORNED BEEF WITH CREAMY HORSERADISH SAUCE
The mouth-watering aromas coming from your slow cooker will have your family counting the seconds to dinner time on St. Patrick's Day or any other night of the year! Adapted from a Betty Crocker recipe, it can be served with boiled baby red potatoes and steamed green cabbage for a traditional Irish dinner.
Provided by Liynaa
Categories Meat
Time 8h5m
Yield 1 roast, 8 serving(s)
Number Of Ingredients 8
Steps:
- 1. Place the onion slices in the bottom of a 5-6 quart slow cooker. Rinse beef and place on top of onions, discarding spice packet. Sprinkle with red pepper flakes. Mix broth and Worcestershire sauce and pour over top.
- 2. Cover and cook on low heat 8 to 9 hours.
- 3. In a small bowl, mix sour cream or yogurt, horseradish, and parsley. Serve with the beef and the onions.
SPICED CORNED BEEF BRISKET WITH HORSERADISH SOUR CREAM
Make and share this Spiced Corned Beef Brisket With Horseradish Sour Cream recipe from Food.com.
Provided by Samantha in Ut
Categories Meat
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place onion in crockpot.
- After rinsing beef place on onion and sprinkle with red pepper.
- After mixing broth and Worcestershire sauce pour over beef.
- Cover and cook on low heat 8-9 hours or until beef tender.
- Mix sour cream, horseradish and parsley.
- Serve with beef and onion.
Nutrition Facts : Calories 549.2, Fat 40.9, SaturatedFat 14.5, Cholesterol 200.7, Sodium 2413.3, Carbohydrate 5.5, Fiber 0.7, Sugar 2.2, Protein 37.5
BRISKET WITH SOUR CREAM SAUCE
I got this out of a Better Homes and Gardens Carb Smart recipe book. I haven't made it yet but plan on it soon. Sounds delicious!
Provided by jovigirl
Categories One Dish Meal
Time 10h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from meat. If necessary, cut meat to fit into 3.5 - 4 quart slow cooker. Place meat in cooker; sprinkle with parika. Sprinkle lightly with salt and ground black pepper. Top with chile pepper and onion. Add broth and vinegar.
- Cover and cook on low for 10-12 hours or on high for 5-6 hours. Transfer meat to serving platter, reserving juices. Cover meat and keep warm.
- For sauce: Skim off fat from juices. Measure 1 cup juices. In small bowl, combine sour cream and arrowroot. Slowly whisk in juices; return to slow cooker. If using low setting, turn slow cooker to high. Cover and cook about 15 minutes more or until sauce is thickened.
- Thinly slice meat across the grain. Serve meat with sauce.
Nutrition Facts : Calories 200.9, Fat 16.4, SaturatedFat 7.9, Cholesterol 40.6, Sodium 130.8, Carbohydrate 5.5, Fiber 0.5, Sugar 1.2, Protein 8
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.
BOILED BEEF WITH HORSERADISH SAUCE.. AUSTRIAN
Make and share this Boiled Beef With Horseradish Sauce.. Austrian recipe from Food.com.
Provided by andypandy
Categories Meat
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a large pot, place roast with the salt and water.
- Let stand for 20 minutes.
- Then bring slowly to a boil, skimming frequently.
- Add onion, carrot, turnip, celery, leek, and spices-- cover lower heat and simmer 2 1/2 hours or until meat is very tender, when pierced with a fork.
- Drain the beef, and place on a serving platter, covering to keep warm.
- Strain the stock pressing all the vegetables to extract all the juices.
- Taste stock for seasoning, and remove one cup of stock to make the sauce.
- Serve the rest of the stock as a soup, before eating the beef.
- For the sauce-- Melt the butter, saute the onion over med.
- heat until soft.
- Stir in the flour, and cook until lightly browned.
- Add the one cup of stock, horseradish and lemon juice along with salt, pepper, and sugar, to taste.
- Bring sauce to a boil, stirring, simmer 3 minutes.
- Remove from heat and add the cream.
- Serve the beef with boiled potatoes, and the sauce seperately--.
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