Brisket with Horseradish
July 20, 2021
This baked brisket is extremely tender and has a nice flavor. Mike serves it with cheesy mashed potatoes, horseradish gravy and the baked vegetables. Recipes for each are given separately below.
Preheat oven to 400 degrees.
Wash and dry brisket. Using a sharp knife make about 10 slits in the brisket on the fat side and stuff each with 2-3 slices of the garlic. Season the meat with the salt, grated pepper and the Tabasco. Cut the brisket into 2-3 large pieces, just small enough to fit your skillet.
Heat 1 ½ Tablespoons of the olive oil in a large skillet over high heat. Sear the meat evenly, one piece at a time, for 2-3 minutes on each side.
Transfer the meat, fat side up, to a large lidded dutchoven or heavy covered casserole. The meat can overlap.
Pour off all but 2 Tablespoons of the fat from the skillet. Add ½ cup of red wine to deglaze the pan. Bring the wine to a boil over high heat and cook for about 1-2 minutes, scraping the brown bits from the bottom of the pan. Pour the wine mixture over the brisket in the dutch oven.
Bake the brisket, uncovered, for about 45 minutes, until it is nicely browned. While the brisket is baking - mix the horseradish, minced garlic and remaining 1 Tablespoon of olive oil together in a small bowl and set aside.
Once browned, remove the pot from the oven and remove the brisket from the pot and set aside. Place the pot on a burner and add the remaining ½ cup of red wine and bring to a boil, stirring to deglaze the pot. Add the onion, carrots, parsnips and celery to the pot and cook while stirring for about 4 minutes. (note: if you do not wish to serve the vegetable side dish, add the onions and substitute one chopped carrot and one chopped celery for flavor for the full list of vegetables). Push the onions and vegetables to the side of the dutchoven and add the 2 bay leaves.
Reduce the oven temperature to 375. Rub the garlic and horseradish mixture onto the fatty side of the brisket pieces and place the pieces in the dutchoven. Pour the beef stock around the brisket and bring to a simmer. Cover and place in the preheated oven. Turn the meat after it cooks for 1 hour and reduce the heat to 350. Continue cooking, covered, until very tender - about 2 - 2 ½ hours. Turn the meat occasionally.
(Note, if you are making this ahead, you can place the pot in the refrigerator at this point and let it set overnight. The fat will congeal so you can easily skim it off (reserving 3-4 Tablespoons) before reheating the next day and proceeding as below.)
Transfer the meat to a carving board and let rest, covered with foil, for 30 minutes.
Discard the bay leaves. If you are serving with the vegetable side dish, remove the vegetables with a slotted spoon and place on a platter and cover with foil to keep warm.
Slice the brisket across the grain and transfer to the platter with the vegetables. Defat the broth and pour over the top, or use the broth to make the horseradish gravy, below.
Boil the potatoes until tender, drain. Return to pan and add cream, butter and cheese. Mash with potato masher and stir or mix until well blended. Serve hot.
Place 3-4 Tablespoons of the reserved fat into the skillet and heat, stir in 3-4 Tablespoons of flour to make a roux. Whisk in the ¼ cup of horseradish, season with salt and pepper and whisk in the remaining defatted broth. If too thick, add a bit of water. Spoon some of the gravy over the brisket and place the remaining in a gravy boat to pass at the table.
Ingredients
Directions
Preheat oven to 400 degrees.
Wash and dry brisket. Using a sharp knife make about 10 slits in the brisket on the fat side and stuff each with 2-3 slices of the garlic. Season the meat with the salt, grated pepper and the Tabasco. Cut the brisket into 2-3 large pieces, just small enough to fit your skillet.
Heat 1 ½ Tablespoons of the olive oil in a large skillet over high heat. Sear the meat evenly, one piece at a time, for 2-3 minutes on each side.
Transfer the meat, fat side up, to a large lidded dutchoven or heavy covered casserole. The meat can overlap.
Pour off all but 2 Tablespoons of the fat from the skillet. Add ½ cup of red wine to deglaze the pan. Bring the wine to a boil over high heat and cook for about 1-2 minutes, scraping the brown bits from the bottom of the pan. Pour the wine mixture over the brisket in the dutch oven.
Bake the brisket, uncovered, for about 45 minutes, until it is nicely browned. While the brisket is baking - mix the horseradish, minced garlic and remaining 1 Tablespoon of olive oil together in a small bowl and set aside.
Once browned, remove the pot from the oven and remove the brisket from the pot and set aside. Place the pot on a burner and add the remaining ½ cup of red wine and bring to a boil, stirring to deglaze the pot. Add the onion, carrots, parsnips and celery to the pot and cook while stirring for about 4 minutes. (note: if you do not wish to serve the vegetable side dish, add the onions and substitute one chopped carrot and one chopped celery for flavor for the full list of vegetables). Push the onions and vegetables to the side of the dutchoven and add the 2 bay leaves.
Reduce the oven temperature to 375. Rub the garlic and horseradish mixture onto the fatty side of the brisket pieces and place the pieces in the dutchoven. Pour the beef stock around the brisket and bring to a simmer. Cover and place in the preheated oven. Turn the meat after it cooks for 1 hour and reduce the heat to 350. Continue cooking, covered, until very tender - about 2 - 2 ½ hours. Turn the meat occasionally.
(Note, if you are making this ahead, you can place the pot in the refrigerator at this point and let it set overnight. The fat will congeal so you can easily skim it off (reserving 3-4 Tablespoons) before reheating the next day and proceeding as below.)
Transfer the meat to a carving board and let rest, covered with foil, for 30 minutes.
Discard the bay leaves. If you are serving with the vegetable side dish, remove the vegetables with a slotted spoon and place on a platter and cover with foil to keep warm.
Slice the brisket across the grain and transfer to the platter with the vegetables. Defat the broth and pour over the top, or use the broth to make the horseradish gravy, below.
Boil the potatoes until tender, drain. Return to pan and add cream, butter and cheese. Mash with potato masher and stir or mix until well blended. Serve hot.
Place 3-4 Tablespoons of the reserved fat into the skillet and heat, stir in 3-4 Tablespoons of flour to make a roux. Whisk in the ¼ cup of horseradish, season with salt and pepper and whisk in the remaining defatted broth. If too thick, add a bit of water. Spoon some of the gravy over the brisket and place the remaining in a gravy boat to pass at the table.