Brisket Of Beef With Cranberry Horseradish Sauce Recipes

Steps:

• Rub brisket with salt and pepper; place in a 5-qt. slow cooker. Combine the cranberry sauce, tomato sauce, onion and mustard; pour over brisket. , Cover and cook on low for 8-10 hours or until meat is tender. Remove brisket; thinly slice across the grain. Skim fat from cooking juices; serve with brisket.

Steps:

• Preheat oven to 350°. In a large skillet, heat oil over medium heat. Brown brisket on both sides. Transfer to a greased roasting pan. Combine remaining ingredients; pour over beef., Roast, covered, until meat is tender, 3-4 hours. Cut diagonally across the grain into thin slices. If desired, strain cooking juices and serve with brisket.

Steps:

• Prepare the brisket: Preheat the oven to 350 degrees. Generously season the brisket with salt and pepper, then coat with the flour in a large bowl. Heat the olive oil in a large Dutch oven or ovenproof pot over medium-high heat. Brown the brisket on all sides, about 10 minutes. Transfer the meat to a plate.
• Add the onions and 2 teaspoons salt to the pot and cook, stirring, until soft, about 5 minutes. Add the garlic and cook, stirring, until the onions are caramelized, about 10 more minutes. Add the tomato paste and cook about 5 more minutes. Add the wine and 1 cup water, scraping up the browned bits from the bottom of the pot. Stir in the sugar. Reduce the heat to maintain a low simmer.
• Tie the celery, rosemary and bay leaves together with kitchen twine and add to the pot along with the brisket and carrots. Cut a round of parchment paper to fit inside the pot; place directly on top of the liquid, then cover with the lid. Transfer to the oven and cook 3 hours, 30 minutes.
• Meanwhile, make the crust: Mince and mash the garlic with 1 teaspoon salt. Coarsely grate the horseradish. Chop the parsley with the horseradish and garlic paste until the mixture is moist.
• Remove the pot from the oven, discard the parchment and transfer the meat to a rimmed baking sheet. Increase the oven temperature to 375 degrees F. Brush the top of the brisket with the mustard, then pat with the horseradish mixture. Return the meat to the pot and bake, uncovered, until the crust is golden, 30 to 35 minutes.
• Transfer the brisket to a cutting board. Discard the celery-herb bundle and skim the fat from the braising liquid; thin the remaining liquid with water, if desired. Slice the meat against the grain. Serve with the carrots, onions and braising liquid.

Steps:

• Spray 5-quart slow cooker with cooking spray. In slow cooker, place carrots and onion. Top with beef. Sprinkle with spices from packet. In medium bowl, mix both cranberry sauces and soup mix; spoon over beef.
• Cover; cook on High heat setting 1 hour. Reduce heat setting to Low; cook 8 hours longer or until beef is tender.
• In small bowl, mix sour cream and horseradish until blended. Cover; refrigerate until serving time.
• Remove beef from slow cooker to serving platter; cut across grain into thin slices. Spoon carrots and onion around beef. Drizzle with cooking liquid, if desired. Sprinkle with parsley and pepper. Serve with horseradish sauce.

Steps:

• Sprinkle the beef with seasoned salt; coat evenly with flour.
• Set on a rack in a roasting pan and roast at 450 F.
• for 30 minutes.
• Combine the chili sauce, ketchup, and horseradish; mix well and spoon over meat.
• Pour boiling water into bottom of pan; cover.
• Reduce temperature to 350 F.
• and return meat to oven.
• Continue roasting about 3 hours, or until meat is tender.
• If desired, thicken cooking liquid for gravy.

Steps:

• In a small bowl, beat the heavy cream until it just begins to hold soft peaks. (Do not overbeat.) Gently whisk in the horseradish, shallot, salt and pepper. Chill until ready to serve. This sauce goes particularly well with leftover corned beef or brisket.

Steps:

• Bring cranberries, horseradish, sugar, and water to a simmer in a 3-quart heavy saucepan over moderate heat, stirring with a wooden spoon until sugar is dissolved. Simmer, uncovered, stirring and mashing berries frequently with spoon, until berries break down, 5 to 10 minutes.
• Serve sauce warm or at room temperature.