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 (4- to 5-pound) flat cut beef brisket, trimmed
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 10 shallots, sliced
- 1 cup dry white wine, such as Pinot Grigio
- 3 cups beef broth
- 3 sprigs fresh rosemary
- ½ cup sour cream
- 2 tablespoons prepared horseradish, drained
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh parsley
- Preheat oven to 325°. Sprinkle brisket with salt and pepper.
- 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.
- 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.
- Add broth and rosemary. Return brisket to pan; simmer 10 minutes. Remove from heat.
- 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.
- 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.
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