Beef Brisket with Horseradish Sauce
Cut: Brisket
Preparation Time: 20 Minutes
Cook Time: 3 1/2 to 4 hours |
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Main Ingredients:
4 to 4 1/2-pound fresh beef brisket (first cut, flat half), trimmed
1 tablespoon vegetable oil
2 medium onions, thinly sliced
3/4 cup ready-to-serve broth
2 cloves garlic, crushed
1 to 2 tablespoons prepared horseradish
Savory Carrots and Prunes:
1 cup ready-to-serve beef broth
1/3 cup packed brown sugar
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 package (16 oz.) fresh baby carrots
1 cup pitted prunes
Directions:
- In Dutch oven or deep large skillet, heat oil over medium heat until hot. Add beef brisket; brown evenly. Remove brisket from pan.
- Add onions to same pan. Cook and stir 3 minutes or until crisp-tender. Pour off drippings. Add brisket, broth and garlic. Bring to a boil; reduce heat to low. Cover tightly and simmer gently 3 to 3 1/2 hours or until brisket is tender. Remove brisket; keep warm.
- Meanwhile, prepare carrots and prunes. In medium saucepan, combine beef broth, brown sugar, lemon juice and ground cinnamon. Cook and stir over medium heat until sugar is dissolved. Stir in carrots. Bring to a boil; reduce heat to low, cover tightly and simmer 10 minutes or until carrots are crisp-tender. Stir in prunes; increase heat to medium-high. Cook, uncovered, 5 minutes or until liquid is reduced and prunes are plump; stir occasionally.
- Skim fat from brisket pan juices. Cook pan juices, uncovered, over medium-high heat 5 minutes or until reduced by half; stir in horseradish. Carve brisket diagonally across the grain into thin slices. Serve with sauce and Savory Carrots and Prunes. Makes 6 to 8 servings.
Recipe Notes:
Nutrition information for 1/6 of recipe: 385 calories; 50 g protein; 4 g carbohydrate; 18 g fat; 4.6 mg iron; 200 mg sodium; 148 mg cholesterol. Nutrition information for savory carrots and prunes: 159 calories; 2 g protein; 38 g carbohydrate; 0 g fat; 1.5 mg iron; 182 mg sodium; 0 mg cholesterol.
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