Red Wine Braised Beef Brisket W. Horseradish

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Red-Wine Braised Beef Brisket W. Horseradish Sauce (Sara Moulton,This recipe is from Sara Moulton’s Chanukah show on TV Food Network (the recipe can be found there, along with her story of the family connection this recipe has for her). I’ve included it because it’s a personal favorite and because it reminds me of my mother’s recipe … except, of course, my mother’s must taste better (everyone’s mother makes the best …). Sara’s discussion includes a very good description of brisket from a butcher’s (and consumer’s viewpoint) … you can find similar great informaton in Molly Stevens’ Braising book (an IACP and Beard Foundation prize winner, so well worth having). The portions are based on a 5.5 lb brisket, 10% shrinkage during cooking and a 6 oz portion serving (10 servings). I often find people go for 8-10 oz, so don’t be surprized if this turns into 7-8 servings! BTW, as with most braises, it tastes even better the next day — I often make it a day ahead to let the flavors marry overnight … To answer a few basic questions: the strategy here is that we will coat the brisket with a seasoned flour to create a crust and seal in the juices. We will then create a vegetable base (broth) on the stovetop, reduce it to concentrate its flavor, then reliquify it with chicken broth to braise (cook in a relatively small amount of liquid) the brisket to complete tenderness. This sounds complicated, but its really not … and the layers of flavor are just amazing!! The horseradish sauce is made separately, on the cooktop. Variations: (1) Skip the horseradish sauce and use the pan sauce. Either one is great. (2) Skip the oven and use a slow cooker to do the braising. No fuss and keeps the kitchen cool and the oven clean. You will still need to do a fair amount on the cooktop. Each slow cooker has different temperatures, but I’d suggest starting at about 4-6 hours at high heat and using at a minimum a 5 qt cooker. (3) Kosher brisket and kosher wine makes this a kosher main course. (4) For Passover, replace the flour with matzoh meal.,Since I don’t have a smoker outside, I am always on the lookout for good braising recipes for brisket. This cut of beef is one of the cheapest, and can always be one of the toughest, but long, slow cooking methods usually yield a moist, tender, and delicious roast. This recipe is no exception to that rule, and will be going into my brisket cookbook to make again! I chose the easier route, and used my 6qt crockpot. The liquid plus the 5 pound brisket pretty much filled my crockpot. For next time, I think I will reduce the liquids by a third to half, so that it will be more of a braise, and less of a simmer. I also chose to cook on low all day, which resulted in a brisket so tender it couldn’t be sliced – it just fell apart. 🙂 And it tasted sooooooo good! I also used 2c. of pan juices and a T. of cornstarch to make a quick gravy (because we like thicker sauces). Delicious! Thank you, GTW, for posting this yummy yummy recipe. Made for Gnome Tag!,This recipe is from Sara Moulton’s Chanukah show on TV Food Network (the recipe can be found there, along with her story of the family connection this recipe has for her). I’ve included it because it’s a personal favorite and because it reminds me of my mother’s recipe … except, of course, my mother’s must taste better (everyone’s mother makes the best …). Sara’s discussion includes a very good description of brisket from a butcher’s (and consumer’s viewpoint) … you can find similar great informaton in Molly Stevens’ Braising book (an IACP and Beard Foundation prize winner, so well worth having). The portions are based on a 5.5 lb brisket, 10% shrinkage during cooking and a 6 oz portion serving (10 servings). I often find people go for 8-10 oz, so don’t be surprized if this turns into 7-8 servings! BTW, as with most braises, it tastes even better the next day — I often make it a day ahead to let the flavors marry overnight … To answer a few basic questions: the strategy here is that we will coat the brisket with a seasoned flour to create a crust and seal in the juices. We will then create a vegetable base (broth) on the stovetop, reduce it to concentrate its flavor, then reliquify it with chicken broth to braise (cook in a relatively small amount of liquid) the brisket to complete tenderness. This sounds complicated, but its really not … and the layers of flavor are just amazing!! The horseradish sauce is made separately, on the cooktop. Variations: (1) Skip the horseradish sauce and use the pan sauce. Either one is great. (2) Skip the oven and use a slow cooker to do the braising. No fuss and keeps the kitchen cool and the oven clean. You will still need to do a fair amount on the cooktop. Each slow cooker has different temperatures, but I’d suggest starting at about 4-6 hours at high heat and using at a minimum a 5 qt cooker. (3) Kosher brisket and kosher wine makes this a kosher main course. (4) For Passover, replace the flour with matzoh meal.

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