October 21, 2018
Main Dish, Beef, North American,
Fall/Autumn, Winter, Oven Roast, Stove Top, Gluten-Free, No Eggs, Make it from scratch more
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"This is a really flavorful hearty dish that is perfect for Autumn or Winter. It is done in the manner of an old-fashioned braise, topped with a creamy brown horseradish gravy that is delicious. This dish is homey and ever so comforting for this time of year."
Position a rack in the lower third of the oven and pre-heat to 350-degrees Fahrenheit.
In a skillet over medium heat melt the butter. Stir in the onions, thyme, and bay leaf. Cover and and cook stirring occasionally, for 15 minutes or until tender.
Lay the brisket (fat side up if you are using the point cut) in a heavy casserole.
Scrap the onion and herbs over the beef, pour the broth around it, and bake, covered, for about 2 1/2 hours, or until the meat is tender. Regulate the oven temperature to maintain the meat at an even simmer.
Scrape the onions off the meat, transfer the brisket to a pan, and keep it warm.
Force the onions and braising liquid through a sieve into a saucepan. Set the pan over high heat and stir in the cream, bringing it to a boil.
Lower the heat slightly and simmer briskly, skimming any scum and surface fats, until the gravy is reduced to about one-third, 10 - 12 minutes.
Stir the horseradish into the gravy, adjust the seasoning, cover, and keep warm.
Slice the brisket thinly across the grain and on an angle.
Arrange the meat on plates , fanning the slices slightly, and drizzle some of the gravy over each portion. Pass the remaining gravy at the table.
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