BBQ Beef Brisket with Horseradish Cream Recipe

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BBQ Beef Brisket with Horseradish Cream Recipe

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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
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 3 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 3 hours

Ingredients

  • 1 fresh beef brisket (4 pounds)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 3 tablespoons olive oil
  • 2 large onions, chopped
  • 4 garlic cloves, sliced
  • 3 cups beef broth
  • 1 bottle (18 ounces) barbecue sauce
  • 6 fresh thyme sprigs
  • 1/4 cup chopped chipotle peppers in adobo sauce
  • HORSERADISH CREAM:
  • 1/2 cup heavy whipping cream
  • 1/2 cup sour cream
  • 1/4 cup cider vinegar
  • 1/4 cup prepared horseradish
  • 1/2 teaspoon salt

Directions

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. Yield: 10 servings (1-1/4 cups horseradish cream).
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as BBQ Beef Brisket with Horseradish Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p58

Nutritional Facts

1 each: 404 calories, 20g fat (8g saturated fat), 101mg cholesterol, 1077mg sodium, 13g carbohydrate (10g sugars, 2g fiber), 40g protein.

  • 1 fresh beef brisket (4 pounds)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 3 tablespoons olive oil
  • 2 large onions, chopped
  • 4 garlic cloves, sliced
  • 3 cups beef broth
  • 1 bottle (18 ounces) barbecue sauce
  • 6 fresh thyme sprigs
  • 1/4 cup chopped chipotle peppers in adobo sauce
  • HORSERADISH CREAM:
  • 1/2 cup heavy whipping cream
  • 1/2 cup sour cream
  • 1/4 cup cider vinegar
  • 1/4 cup prepared horseradish
  • 1/2 teaspoon salt
  1. Sprinkle brisket with pepper and salt. In an ovenproof Dutch oven, brown meat in oil on all sides. Remove and keep warm.
  2. 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.
  3. In a small bowl, beat the cream, sour cream, vinegar, horseradish and salt until thickened. Cover and refrigerate until serving.
  4. 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. Yield: 10 servings (1-1/4 cups horseradish cream).
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as BBQ Beef Brisket with Horseradish Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p58

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