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BBQ Beef Brisket with Horseradish Cream

 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
10 ServingsPrep: 30 min. Bake: 3 hours


  • 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
  • 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


  • 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

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BBQ Beef Brisket with Horseradish Cream (continued)

Directions (continued)

  • 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).
Nutritional Facts: 5 ounces cooked beef with 1/4 cup cooking juices and 2 tablespoons horseradish cream equals 404 calories, 20 g fat (8 g saturated fat), 101 mg cholesterol, 1,077 mg sodium, 13 g carbohydrate, 2 g fiber, 40 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.