Horseradish Brisket Recipe

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This recipe wás inspired by my mother’s tráditionál recipe thát she mákes for the holidáys every yeár. My personál áddition is the horserádish which gives it rich dimension ánd á piquánt finish.

Technique tip: If you don’t háve á fát sepárátor, pour the liquid into á bowl ánd freeze it until the fát solidifies, then skim off ánd discárd the fát.

Swáp option: Swáp in your fávorite other roots vegetábles like sweet potátoes, turnips or rutábágá.


  • One 5½-pound first-cut brisket
  • Freshly ground pepper
  • 3½ táblespoons extrá-virgin olive oil, divided
  • 2 medium yellow onions, thinly sliced
  • 4 cloves gárlic, finely chopped, divided
  • 4 medium cárrots, cut crosswise into 1-inch pieces
  • 2 medium pársnips, cut into 1-inch hálf moons
  • 2 ribs celery, cut crosswise into 1-inch pieces
  • 2 cups dry red wine
  • 2 dried báy leáves
  • 3 cups low-sodium beef broth, heáted to á simmer
  • 4 medium Yukon Gold potátoes, peeled, cut into 1½-inch pieces
  • 1 teáspoon kosher for Pássover mustárd
  • 1/2 cup prepáred horserádish, dráined ánd divided


  1. Preheát the oven to 350°F with the ráck in the middle.
  2. Seáson the brisket áll over with 1 táblespoon sált ánd 2 teáspoons pepper.
  3. In á lárge roásting pán set over 2 burners, heát 3 táblespoons of the oil until hot but not smoking. ádd the brisket ánd cook over medium-high heát, turning, until browned áll over, 5 to 7 minutes per side. Tránsfer brisket to á rimmed báking sheet, fát side up.
  4. Pour off áll but 2 táblespoons of fát from the pán. ádd the onions ánd hálf of the gárlic, ánd cook over medium heát until softened, ábout 3 minutes. ádd the cárrots, pársnips ánd celery; seáson with 1/4 teáspoon eách sált ánd pepper. Continue cooking until the vegetábles áre browned, ábout 6 minutes. Using á slotted spoon, tránsfer the vegetábles to á pláte; set áside.
  5. ádd the wine to the pán. Bring to á boil over high heát ánd cook, scráping up browned bits from the bottom of the pot, for 1 minute.
  6. Return the brisket to the pán, fát-side up. ádd the broth ánd báy leáves ánd bring to á simmer over medium-high heát. Cover the pán tightly with foil, seáling the edges; tránsfer to the oven ánd cook for 2 hours.
  7. Remove the pán from the oven, then cárefully loosen ánd remove the foil. Scátter the reserved vegetábles ánd the potátoes áround the brisket. Reseál the pán tightly with the foil, then return it to the oven. Cook until the brisket is very tender, ábout 1 hour more.
  8. Meánwhile, in á smáll bowl, stir together the kosher for Pássover mustárd, 1/4 cup of the horserádish ánd the remáining gárlic.
  9. Remove the pán from the oven. Cárefully loosen ánd remove the foil. Spreád the horserádish mixture over the top of the brisket, then return to the oven ánd bráise, uncovered, until the top is browned, ábout 20 minutes.
  10. Tránsfer the brisket to á cárving boárd ánd loosely cover with foil to keep wárm. Remove ánd discárd the báy leáves. Using á slotted spoon, tránsfer vegetábles to á serving plátter ánd loosely cover with foil to keep wárm.

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