GIANT SALT-CRUSTED BRISKET
Turn a mountain of salt into a protective crust that helps this brisket gently steam in its own juices. The result is a moister hunk of beef that doesn't need any fussing over once in the oven -- and it comes out perfectly seasoned.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 250 degrees F. Line a baking sheet with foil.
- Mix together the salt and egg whites in a large bowl until completely combined and moist (the mixture should hold together when squeezed in your hand).
- Heat the oil in a large skillet over medium-high heat. Sear the brisket, flipping as needed, until a dark crust forms on all sides, 6 minutes to 10 minutes.
- Meanwhile, spread some of the salt mixture onto the prepared baking sheet so that it is a 1/2 inch longer and wider than your brisket. Lay the brisket on top and season with pepper. Insert an oven-safe thermometer into the thickest part of the brisket. Press and pack the remaining salt mixture on top of and around the brisket so that it is fully encased, making sure there are no holes or cracks. Cook until the thermometer reaches 170 degrees F, 2 hours 30 minutes to 3 hours. Let rest for 10 minutes.
- Meanwhile, stir together the sour cream and horseradish into a small serving bowl and refrigerate until ready to use.
- Crack the salt crust open with a something heavy, like a meat mallet. Remove the crust, wipe away any residual salt on the brisket with a paper towel or brush and transfer to a cutting board. Thinly slice the brisket and serve with the horseradish sauce.
BRISKET WITH HORSERADISH GREMOLATA
This tender, deeply flavored brisket gets its character from two distinct sources. Searing the meat until dark brown gives the sauce a caramelized, intensely brawny taste, while a bracing garnish of fresh horseradish gremolata spiked with parsley and lemon zest adds brightness and a sinus-clearing bite. Make the meat a few days ahead, it only gets better as it rests. But to get the most out of the gremolata, don't grate the horseradish until an hour or two before serving. If you can't find fresh horseradish, use 4 cloves minced garlic instead.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 4h
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Season brisket all over with salt and pepper. Place brisket in a large container and spread garlic and thyme sprigs all over top and bottom of meat. Cover and refrigerate overnight or for at least 4 hours. Let meat stand at room temperature for 30 minutes before cooking. Wipe off the garlic and thyme. Heat oven to 325 degrees.
- Heat a very large Dutch oven over high heat. Add oil and let heat. Add brisket and sear, without moving, until golden brown, about 4 to 5 minutes per side. (Cut meat into 2 chunks and sear in batches if it doesn't fit in the pot in a single layer.) Transfer to a plate.
- Add onions, carrots and celery to pot and reduce heat to medium-high. Cook vegetables, tossing occasionally, until onions are golden brown around the edges and very tender, about 15 minutes. Pour in wine and scrape up any browned bits from the bottom of the pot. Stir in bay leaves and bring liquid to a simmer; let simmer for 5 minutes to reduce slightly.
- Place meat in pot, then cover pot and transfer to oven. Cook, turning every 30 minutes, until meat is completely fork tender, 3 to 4 hours. After 2 1/2 hours, uncover pot so some of the liquid can evaporate and the sauce can thicken. If the brisket starts to get too brown and the sauce too reduced before the meat is tender, cover pot again.
- Spoon fat from the top before serving. (If you have time, let brisket cool completely first, then refrigerate overnight in the pot; this makes it easier to remove the white fat from the top. Reheat the meat, covered, in a 350-degree oven for 30 to 45 minutes.) If sauce seems thin, remove meat from pot and bring liquid to a simmer. Let cook until reduced to taste.
- In a bowl, toss together parsley, lemon zest and horseradish to make gremolata. Slice meat against the grain and serve with the sauce, garnished with horseradish gremolata and sea salt.
Nutrition Facts : @context http, Calories 648, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 48 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 730 milligrams, Sugar 3 grams
MOM'S ZESTY CARROTS WITH HORSERADISH
This was one of mom's perennial holiday dishes for Thanksgiving and Christmas.
Provided by Pete Plumer
Categories Side Dish Vegetables Carrots
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place carrots in a pot and add water to cover. Bring to a boil. Reduce heat to a simmer and cook until tender, 6 to 8 minutes. Drain carrots, reserving 1/4 cup of the cooking liquid. Transfer carrots to a shallow baking dish.
- Mix reserved cooking water, mayonnaise, onion, horseradish, salt, and pepper together in a small bowl until combined; pour over carrots.
- Bake in the preheated oven for 15 minutes.
- Meanwhile, toss bread crumbs in melted butter. Sprinkle over carrots and bake until crumb topping is crisp, an additional 3 to 5 minutes.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 10.2 g, Cholesterol 12.9 mg, Fat 14.2 g, Fiber 2.2 g, Protein 1.4 g, SaturatedFat 3.5 g, Sodium 317.9 mg, Sugar 3.8 g
BAKED HORSERADISH CARROTS
Edna Hoffman from Hebron, Indiana suggests a deliciously different way to dress up carrots on a wintry night. A dash of horseradish adds just the right amount of heat!
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain, reserving 1 tablespoon liquid. Place carrots in a 2-cup baking dish., In a small bowl, combine the mayonnaise, onion, horseradish, salt, pepper and reserved liquid. Pour over carrots. Toss the cracker crumbs, butter and paprika; sprinkle over top. Bake, uncovered, until heated through, 10-12 minutes.
Nutrition Facts :
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- Place a large braising pan or Dutch oven over medium-high to high heat, and drizzle in about 4 tablespoons of the oil; once the oil is hot, add the brisket in and sear for about 4 minutes on each side; remove from pan and set aside.
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BRISKET WITH CARROTS AND HORSERADISH-PARSLEY GREMOLATA
From southernliving.com
5/5 (1)Total Time 7 hrs 30 mins
- Prepare the Brisket: Heat oil in a large skillet over high until just smoking. Sprinkle meat with salt and pepper. Cook in hot oil until browned on all sides, about 12 minutes total. Transfer to a 6- to 8-quart slow cooker; set aside.
- Reduce heat under skillet to medium-high. Add onions to skillet. Cook, stirring occasionally, until browned and beginning to wilt, about 2 minutes. Add wine; cook, stirring and scraping bottom of skillet to loosen browned bits, until liquid is reduced by about half, about 2 minutes. Add to slow cooker. Place carrots, dried plums, thyme, and 1 cup water in slow cooker. Cover and cook on LOW until Brisket is tender, about 7 hours.
- Prepare the Gremolata: Combine parsley, olive oil, horseradish, lemon zest, lemon juice, salt, and pepper in a food processor, and pulse until very finely chopped, about 10 times. Cover and refrigerate until ready to use.
- Transfer Brisket to a cutting board to rest; transfer carrots to a platter. Pour cooking juices from slow cooker through a fine mesh strainer into a large bowl, discarding solids. Let strained liquid stand 10 minutes for fat to rise to the surface; skim and discard fat. Whisk liquid vigorously; transfer 1 1/2 cups to a small bowl. Discard remaining liquid. Slice Brisket against the grain; transfer to platter with carrots. Top with Gremolata, and serve with reserved liquid.
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4/5 Total Time 4 hrs 30 minsAuthor Gail Simmons
- Preheat the oven to 325°. Season the brisket generously with salt and pepper. In a very large enameled cast-iron casserole, heat 3 tablespoons of the vegetable oil. Add the brisket and cook over moderately high heat, turning, until browned all over, about 12 minutes. Using tongs, carefully transfer the brisket to a rimmed baking sheet, fat side up.
- Pour off all but 3 tablespoons of the fat from the casserole. Add the onions and half of the garlic and cook over moderate heat until softened, about 3 minutes. Add the carrots, parsnips and celery and cook over moderate heat until browned in spots, about 6 minutes.
- Meanwhile, in a small bowl, combine 1/4 cup of the prepared horseradish with the remaining garlic and 1/2 tablespoon of vegetable oil. Spread the garlic-horseradish paste on the fat side of the brisket.
- Pour the red wine into the casserole. Bring to a boil and cook over high heat, scraping up the browned bits from the bottom of the casserole, 1 minute. Push the vegetables to the side of the casserole and add the bay leaves. Set the brisket, horseradish side up, in the center of the casserole. Pour the beef stock around the brisket and bring to a simmer over moderate heat. Cover the casserole, transfer to the oven and cook for 1 hour.
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