Weekend Brisket

Name: Weekend Brisket
Ingredients: 2 garlic cloves minced; 1 tablespoon kosher salt; 1 tablespoon ground black pepper freshly; 2 tablespoons light molasses honey, or sorghum; 2 tablespoons yellow mustard; 1/4 teaspoon ground red pepper; 1 brisket 4- to 5-lb., flat, trimmed; 1 yellow onion halved and thinly sliced; 1 tablespoon vegetable oil; 6 garlic cloves chopped; 1 cup beef broth; horseradish cream; 1 cup sour cream; 1 teaspoon prepared horseradish; 1 garlic clove minced; 1 jalapeno pepper pickled, stemmed, seeded, and minced, optional; salt to taste

17 ingredients

4 steps

Ingredients

2 garlic cloves minced
1 tablespoon kosher salt
1 tablespoon ground black pepper freshly
2 tablespoons light molasses honey, or sorghum
2 tablespoons yellow mustard
1/4 teaspoon ground red pepper
1 brisket 4- to 5-lb., flat, trimmed
1 yellow onion halved and thinly sliced
1 tablespoon vegetable oil
6 garlic cloves chopped
1 cup beef broth
horseradish cream
1 cup sour cream
1 teaspoon prepared horseradish
1 garlic clove minced
1 jalapeno pepper pickled, stemmed, seeded, and minced, optional
salt to taste

Directions

1

Stir together first 6 ingredients in a small bowl to form a paste. Rub on brisket, and let stand at room temperature 1 hour.
2

Preheat oven to 250°. Cook onion in hot oil in a large Dutch oven over medium-high heat, stirring occasionally, 5 minutes or until tender. Add 6 garlic cloves, and saute 30 seconds. Remove from heat, and add beef broth, stirring to loosen browned bits from bottom of skillet. Place brisket in Dutch oven, fat side up. Spoon onion mixture over brisket.
3

Bake, covered, at 250° for 4 to 5 hours or until fork-tender. Let stand 30 minutes. Thinly slice brisket across the grain. Serve with Horseradish Cream.
4

Horseradish Cream: Stir together sour cream, horseradish, minced garlic, and, if desired, pickled jalapeno pepper in a small bowl. Add salt to taste. Refrigerate up to 1 week.