Beef Brisket with Horseradish Sauce Recipe

By Thom7747

This easy method of braising meat leaves time for family. It looks fancy, but if you have a few hours time, this recipe is foolproof.

Whether you use the brisket or a more economical piece, such as rump or chuck, the slow cooking method of braising makes them all tender. Finish the roast with a mild horseradish sauce and serve with dumplings and sauerkraut.

Ingredients

• 2 lb. beef brisket or similar cut, well marbled
• 1 - 2 T. oil
• 1 quart beef broth
• 1 bunch of Suppengruen (carrot, onion, celery)
• Fresh parsley (optional)
• Sauce***
• 3 T. butter
• 3 T. flour
• 1/2 - 1 c. milk, half and half or cream (optional)
• 2 - 3 T. freshly grated horseradish (or bottled)
• 1 T. lemon juice
• 1 T. milk
• Salt and pepper
• Alternative Sauce - Semmelkren***
• 200 g. breadcrumbs
• 3 T. butter
• 2 - 3 T. horseradish, fresh or bottled
• Salt and pepper
• 2 ladles of broth (from above)

Details

Servings 4
Preparation time 40mins
Cooking time 220mins
Adapted from germanfood.about.com

Preparation

Step 1

Preparation

You can use purchased beef broth or make your own (see here for one version).

Brown the meat in the oil on all sides in a Dutch oven. Remove to a plate and set aside.

Cut the onion, carrots and celery into small pieces and add to the pan to brown.

Add the meat back to the pan and pour the broth over it. Add salt and pepper to taste. Lay the washed parsley on top if you have some.

Cover and let simmer for 1 1/2 hours or until the meat is tender when pierced with a fork. Depending on the age of the animal and the cut of beef, this could take up to 3 hours.

Remove beef from the broth to rest. Tent it with aluminum foil to keep warm.

Krensauce - In a sauce pan melt the butter and stir in the flour. Keep stirring while you add some of the sieved, hot broth to the pan to create a gravy or sauce. Add milk or cream (optional) for part of the liquids.

If you are using freshly grated horseradish, sprinkle it with lemon juice and stir in the milk to keep it white.

Stir the horseradish into the gravy. Season with salt and pepper.

The alternative sauce is served in some regions of Franconia and is called "Semmelkren." Roast the breadcrumbs in some butter, stir in horseradish to taste and add a ladle or two of the broth to thin (1 - 2 cups). Let it come to a boil while stirring. Season to taste.

Serve with potato dumplings (here or here) and sauerkraut.