beef brisket in the oven, with horseradish sauce

OK I know I’m late posting this as an option for your Mardi Gras menu, but here its is anyway. I had a mess of people blow in Friday and they blew out this morning and I forgot to put this up.

Get you a beautiful 4-5 pound brisket from your local grocery store. Dorignac’s has a wonderful selection of meat and I usually get mine there. This time I picked up a big one from Sam’s Club (almost 7 1/2 pounds), and it took 9 hours to cook, but I find this method of cooking works better on a smaller cut.

Cut some onions and garlic, and layer them in the bottom of a foil lined pan coated with olive oil

Rinse off the brisket if there is a lot of blood in the package, then pat dry. Rub olive oil into the meat, and liberally sprinkle salt and pepper, maybe a little bit of seasoning mix, and press into the flesh

Do the same on the opposite side, then place the brisket in the pan with the fat cap at the top

Cover the pan with foil and be sure to leave a vent on the side

Now the oven should have been on warming up, so now adjust the heat to 275 degrees and bake the brisket for 1 hour and 15 minutes per pound. Therefore a 5 pound brisket will take 6 hours and 15 minutes. Uncover the brisket for the last 30 minutes and this is how it will look when its done

Let the meat rest for at least 30 minutes and cut it across the grain. Serve it with homemade horseradish sauce:

1 pint sour cream
3-4 teaspoons prepared horseradish
juice from 1/2 lemon
Combine these 3 ingredients, then chill

You can serve with mac-n-cheese, cole slaw, or great for brisket sandwiches with pickles, some of the onions and garlic that cooked with the meat, and onion buns, or whatever bread you like.

Happy Mardi Gras!


~ by maringouin on Tuesday, February 16, 2010.

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