Braised Brisket with Sour Cream and Horseradish

braised brisket

Tangy horseradish and sour cream give this braised brisket a kick of classic flavor.

Braised Brisket with Sour Cream and Horseradish
Makes 8 servings
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  1. 1 (4- to 5-pound) flat cut beef brisket, trimmed
  2. 1 teaspoon kosher salt
  3. 1 teaspoon ground black pepper
  4. 1 tablespoon canola oil
  5. 1 tablespoon unsalted butter
  6. 10 shallots, sliced
  7. 1 cup dry white wine, such as Pinot Grigio
  8. 3 cups beef broth
  9. 3 sprigs fresh rosemary
  10. ½ cup sour cream
  11. 2 tablespoons prepared horseradish, drained
  12. 2 teaspoons chopped fresh rosemary
  13. 1 teaspoon chopped fresh parsley
  1. Preheat oven to 325°. Sprinkle brisket with salt and pepper.
  2. In a large enamel-coated cast-iron Dutch oven, heat canola oil over medium-high heat. Cook brisket until browned, approximately 5 minutes per side. Remove from pan, and set aside.
  3. Melt butter in pan; add shallot. Cook, stirring frequently, until tender and browned, approximately 10 minutes. Add white wine to pan. Bring to a boil; simmer 5 minutes.
  4. Add broth and rosemary. Return brisket to pan; simmer 10 minutes. Remove from heat.
  5. Cover, and bake until brisket is tender and shreds easily, 5 hours and 30 minutes to 6 hours. Remove brisket from pan. Cover with aluminum foil, and set aside.
  6. Heat braising liquid over medium-high heat. Simmer, stirring occasionally, 10 minutes. Reduce heat to medium-low; stir in sour cream, horseradish, rosemary, and parsley. Remove from heat. Slice brisket; return to pan.
Taste of the South


    • Hi Deanne, olive oil has a lower smoke point than canola oil, so you run the risk of your oil burning if you switch to using olive oil. Red wine will definitely change the flavor, but should still work just as well to tenderize the brisket. I hope this helps!


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