Another plus of this recipe is a delicious horseradish cream sauce that is served with the brisket. Usually I just serve brisket with BBQ sauce but the family really enjoyed the horseradish sauce. It was slightly spicy but not overwhelming and had a nice creamy texture.
As I said earlier, a nice "rub" is put on the brisket before cooking. The "rub" consists of garlic, salt, pepper, molasses, yellow mustard, and ground red pepper. You place the rub on the brisket and let it rest for 1 hour. The brisket is then placed in a Dutch oven, smothered in onions, garlic, and beef broth. Cook at 250 degrees F for about 4-5 hours. Slice the brisket and serve with the Horseradish Cream Sauce.
Your family, friends, are in for a real treat. This is a tasty main dish that is easy to prepare and requires little preparation time. It is also great for feeding a crowd and having delicious left overs. Enjoy:)
From Southern Living Magazine
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons light molasses, honey, or sorghum
2 tablespoons yellow mustard
1/4 teaspoon ground red pepper
1 (4- to 5-lb.) brisket flat, trimmed
1 yellow onion, halved and thinly sliced
1 tablespoon vegetable oil
6 garlic cloves, chopped
1 cup beef broth
Horseradish Cream - recipe follows
1. Stir together first 6 ingredients in a small bowl to form a paste. Rub on brisket, and let stand at room temperature 1 hour.
2. Preheat oven to 250°. Cook onion in hot oil in a large Dutch oven over medium-high heat, stirring occasionally, 5 minutes or until tender. Add 6 garlic cloves, and sauté 30 seconds. Remove from heat, and add beef broth, stirring to loosen browned bits from bottom of skillet. Place brisket in Dutch oven, fat side up. Spoon onion mixture over brisket.
3. Bake, covered, at 250° for 4 to 5 hours or until fork-tender. Let stand 30 minutes. Thinly slice brisket across the grain. Serve with Horseradish Cream.
1 cup sour cream
1 teaspoon prepared horseradish
1 garlic clove, minced
1 pickled jalapeño pepper, stemmed, seeded, and minced (optional)
Salt to taste
Stir together sour cream, horseradish, minced garlic, and, if desired, pickled jalapeño pepper in a small bowl. Add salt to taste. Refrigerate up to 1 week.