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


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