Beef Brisket with Horseradish Sauce

February 11 00:00 2003 Print This Article
Beef Brisket with Horseradish Sauce

Makes 12 servings


  • 4 pound boneless beef brisket, first cut or flat half
  • 1 tablespoon vegetable oil
  • 2 medium onions, thinly sliced
  • 3/4 cup ready-to-serve beef broth
  • 2 cloves garlic, minced
  • 1 to 2 tablespoons prepared horseradish


  1. Heat oil in Dutch oven or deep 12-inch skillet over medium heat until hot. Place beef brisket in Dutch oven; brown evenly. Remove brisket from Dutch oven; pour off drippings.
  2. Add onions to Dutch oven; cook and stir 3 minutes or until crisp-tender. Return brisket to Dutch oven. Add broth; bring to a boil. Reduce heat; cover tightly and simmer 3 to 3-1/2 hours or until brisket is fork-tender. Remove brisket; keep warm.
  3. Cook cooking liquid over medium-high heat 5 minutes or until reduced by half. Stir in horseradish.
  4. Meanwhile trim fat from brisket; carve diagonally across the grain into thin slices. Serve with sauce.

    Nutritional Information Per Serving:
    225 calories
    26 g protein
    12 g fat
    2 g carbohydrate
    79 mg cholesterol
    110 mg sodium

Source: National Cattlemen’s Beef Association

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