adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef brisket with horseradish mash
Beef brisket with horseradish mash
0 Likes
Prep Time:
20 minutes
Cook Time:
235 minutes
Total Time:
255 minutes
Slow-cook flavorful brisket for a delicious and affordable meal. Pair with horseradish mash or buttered noodles.
Ingredients:
  • 36.40 gm olive oil
  • 1.5kg No Added Hormone Beef Brisket
  • 2 onions, sliced
  • 2 garlic cloves, finely chopped
  • 44.40 gm tomato paste
  • 100ml tomato sauce (ketchup)
  • 100g dark brown sugar
  • 20.00 ml onion powder
  • 5.00 gm smoked paprika (pimenton)
  • 500ml chicken stock
  • 6 carrots, roughly chopped
  • 20.00 ml chopped chives
  • 50g unsalted butter
  • 800g desiree potatoes, chopped
  • 125ml milk
  • 30.00 ml horseradish cream
Instructions:
  • Preheat your oven to 160C.
  • In a casserole, warm 1 tablespoon of oil over medium-high heat. Season the brisket and sear for 8-10 minutes until nicely browned on all sides. Transfer the brisket from the pan and keep it aside.
  • Heat the remaining tablespoon of oil in the casserole dish and sauté the onion until softened. Stir in the garlic until fragrant. Mix in the tomato paste, tomato sauce, brown sugar, onion powder, and paprika until combined. Pour in the stock and bring to a simmer. Place the brisket back in the casserole, cover with baking paper and a lid, then bake until tender, about 3-3 1/2 hours.
  • For the carrots, boil in salted water until tender, drain, toss with chives and half of the butter, set aside. Boil potatoes in salted water until tender, drain, return to pan, heat gently to remove excess water, mash until smooth. Add milk, horseradish cream, remaining butter, season, and stir until smooth. Keep warm.
  • After taking out the brisket, let it rest under a loose foil cover for 10 minutes. Then, put the casserole back on medium-high heat and simmer the onion sauce for an additional 5 minutes until it thickens.
  • Separate the shredded brisket into thick slices, distribute them among plates alongside the horseradish mash and carrots. Finish by drizzling the onion sauce on top before serving.

Similar Recipes