Monday, April 14, 2014

Weekend Brisket

Weekend Brisket
My family loves a good brisket.  They are so easy to prepare and the taste is delicious.  If there are any leftovers you can use them for tacos, sandwiches, etc.   Usually, I marinate my brisket over night.  However, I ran across this tasty recipe in Southern Living magazine that requires no overnight marinating.  The brisket is just as tender with the "rub" you put on an hour before cooking the brisket.
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:)

Weekend Brisket
From Southern Living Magazine


Ingredients:

2 garlic cloves, minced
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


Directions: 
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.



Horseradish Cream

Ingredients:

1 cup sour cream
1 teaspoon prepared horseradish
1 garlic clove, minced
1 pickled jalapeño pepper, stemmed, seeded, and minced (optional)
Salt to taste

Directions:

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.












3 comments:

  1. Yum...meat! So want this right now!

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  2. I haven't had brisket in a long while. The horseradish cream sounds amazing.

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  3. Geraldine, this recipe for the spice rub sounds quite delicious - your presentation with the horseradish cream reminds me of a nice German recipe which is similar to this. This brisket must have made your family very happy at dinner time!
    Have a great Wednesday!

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