Beef Brisket With Horseradish Cream Gravy
"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."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (448 g)
- Calories 761.8
- Total Fat - 60.3 g
- Saturated Fat - 25.1 g
- Cholesterol - 278.9 mg
- Sodium - 2640.3 mg
- Total Carbohydrate - 9.6 g
- Dietary Fiber - 1 g
- Sugars - 3.3 g
- Protein - 43.1 g
- Calcium - 71.2 mg
- Iron - 4.5 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Position a rack in the lower third of the oven and pre-heat to 350-degrees Fahrenheit.
Step 2
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.
Step 3
Lay the brisket (fat side up if you are using the point cut) in a heavy casserole.
Step 4
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.
Step 5
Scrape the onions off the meat, transfer the brisket to a pan, and keep it warm.
Step 6
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.
Step 7
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.
Step 8
Stir the horseradish into the gravy, adjust the seasoning, cover, and keep warm.
Step 9
Slice the brisket thinly across the grain and on an angle.
Step 10
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.
Tips
No special items needed.
3 Reviews
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