Braised Beef Brisket with Root Vegetables and Horseradish Cream
- 454 g (1 lb) beef brisket cut into 4 chunks
- 480 ml (2 cups) beef broth
- 400 g (14 oz) celery root peeled and cut into 5 cm chunks
- 120 g (4 oz) carrots peeled and cut into 5 cm chunks
- 200 g (7 oz) parsnip peeled and cut into 5 cm chunks
- 200 g (7 oz) beets peeled and cut into 5 cm chunks
- 5 black peppercorns
- 10 cm (4 inches) fresh parsley tied with twine
- 5 allspice berries
- 2 bay leaves
- 240 ml (1 cup) heavy cream
- 5 ml (1 teaspoon) cornstarch
- 30 ml (2 tablespoons) freshly grated horseradish
1. Preheat oven to 165°C (325°F)
2. Pat beef dry and season with salt and pepper
3. Brown beef in Dutch oven over medium-high heat 8 minutes turning often
4. Remove beef and add all root vegetables to pot
5. Cook vegetables 5 minutes stirring occasionally
6. Return beef to pot with vegetables
7. Add peppercorns parsley bundle allspice and bay leaves
8. Pour in beef broth until liquid reaches halfway up beef
9. Cover pot and transfer to oven
10. Braise 2 1/2 hours until beef shreds easily with fork
11. Whisk cream cornstarch and horseradish in small bowl while beef cooks
12. Remove pot from oven and transfer beef and vegetables to platter
13. Strain cooking liquid into saucepan discarding solids
14. Simmer strained liquid 2 minutes then whisk in horseradish mixture
15. Cook sauce 2 minutes stirring until slightly thickened
16. Slice beef against the grain and serve with vegetables
17. Spoon warm horseradish sauce over everything
- Dutch oven
- oven
- whisk
- cutting board
- knife
- spoon
- bowl
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.