Red Wine Braised Beef Brisket W Horseradish Sauce Sara Moulton

Elevate your comfort food game with Sara Moulton's Red Wine Braised Beef Brisket with Horseradish Sauce—a show-stopping dish that's perfect for special occasions or cozy family dinners. This recipe features a tender, slow-braised beef brisket infused with the rich flavors of dry red wine, garlic, and fresh herbs, creating a melt-in-your-mouth centerpiece. Served alongside a creamy, tangy horseradish sauce, the brisket boasts a delightful mix of savory and spicy notes that will leave your taste buds craving more. With its aromatic vegetable base, luscious braising liquid, and elegant presentation, this dish is a feast for both the eyes and the palate. Ideal for pairing with roasted vegetables or buttery mashed potatoes, this classic recipe is the ultimate comfort food indulgence.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 4 pounds Beef brisket (trimmed)
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 Yellow onion (sliced)
• 3 Carrots (chopped into 1-inch pieces)
• 2 Celery stalks (chopped into 1-inch pieces)
• 4 Garlic cloves (minced)
• 2 tablespoons Tomato paste
• 2 cups Red wine (dry, such as Cabernet Sauvignon)
• 2 cups Beef or chicken stock
• 2 Bay leaves
• 4 Fresh thyme sprigs
• 3 tablespoons Prepared horseradish
• 1 cup Sour cream
• 2 tablespoons Heavy cream
• 1 teaspoon Lemon juice (fresh)
• 2 tablespoons Chopped parsley (for garnish)

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Season the beef brisket generously with salt and black pepper on both sides.

Step 3

In a large Dutch oven, heat olive oil over medium-high heat. Sear the brisket on both sides until well-browned, about 4-5 minutes per side. Remove the brisket and set aside.

Step 4

Add the sliced onions, carrots, and celery to the Dutch oven. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly browned.

Step 5

Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until fragrant.

Step 6

Pour in the red wine and scrape the bottom of the Dutch oven with a wooden spoon to deglaze. Cook for 2-3 minutes to let the wine reduce slightly.

Step 7

Add the beef or chicken stock, bay leaves, and thyme sprigs to the pot. Bring the mixture to a simmer.

Step 8

Return the seared brisket to the Dutch oven. Cover with a lid and transfer to the preheated oven.

Step 9

Cook the brisket in the oven for about 3.5 to 4 hours, or until it is fork-tender. Baste the brisket with the liquid every hour for added flavor and moisture.

Step 10

While the brisket is cooking, prepare the horseradish sauce. In a small bowl, combine the prepared horseradish, sour cream, heavy cream, and lemon juice. Mix well and season with salt and pepper to taste. Refrigerate until ready to serve.

Step 11

Once the brisket is done, remove it from the Dutch oven and let it rest on a cutting board for 10-15 minutes before slicing.

Step 12

Strain the braising liquid into a saucepan, discarding the solids. Simmer the liquid over medium heat to reduce and thicken slightly, about 10 minutes.

Step 13

Slice the brisket against the grain into thin slices and arrange on a serving platter. Spoon some of the reduced braising liquid over the slices.

Step 14

Serve the red wine braised beef brisket with the horseradish sauce on the side, garnished with chopped parsley.

Nutrition Facts

Serving size	(3745.0g)

Amount per serving	% Daily Value*
Calories	6218.4

Total Fat 438.7g	0%
Saturated Fat 175.0g	0%
Polyunsaturated Fat 16.7g
Cholesterol 1703.1mg	0%
Sodium 3882.7mg	0%
Total Carbohydrate 95.4g	0%
Dietary Fiber 15.2g	0%
Total Sugars 48.8g
Protein 404.1g	0%

Vitamin D 3.8IU	0%
Calcium 819.3mg	0%
Iron 53.8mg	0%
Potassium 7660.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.4%

Protein: 27.2%

Carbs: 6.4%