Rich, succulent grass-fed beef brisket, slow braised in a red wine & mustard sauce, served with a fresh horseradish cream. The perfect way to hold dreary days at bay.
- 8-10lb Grass-Fed Beef Brisket
- 10 Thyme Sprigs
- 3 C Red Wine
- 2 T Whole Grain Mustard
- 2lb New Potatoes or Fingerling Potatoes
- 4 Bay Leaves
- 3 Celery Stalks
- 5 Onions
- 4 Carrots
- 1 t Lemon Juice
- 2 T Grated Horseradish
- ½ C Heavy Cream
- ½ C Mayo
- Salt & Pepper
Preheat your oven to 275˚F.
Peel the onions and carrots. Thickly slice them and the celery stalks.
Oil the bottom of an oven-safe stockpot. Get it quite hot over high heat on the stove.
Optional: If necessary for it to fit in the pot, cut the brisket into portions.
Season the brisket with salt & pepper. Sear it in the stockpot, turning as needed, until it develops a brown crust on all sides.
Remove the brisket from the pot & rub it (on the fat side) with the mustard.
Saute the onions in the pot until they soften and just begin to brown.
Pour in the red wine, scraping the bottom of the pot with a spatula to free any browned bits that are clinging to it.
Put the brisket on top of the onions in the pot. Continue to cook until the wine comes to a boil, then put the lid on the pot and move it to the oven.
Braise the brisket until it just starts to become tender (check it after two hours).
Add the celery & potatoes and continue to braise until the brisket is quite tender and the potatoes have cooked.
While the brisket is braising: Whip the cream to soft peaks, then fold in the mayonnaise, horseradish, lemon juice, a pinch of salt, and black pepper to taste. Store the horseradish cream in your refrigerator until the brisket is ready.
Once the brisket is fork-tender, remove it from the oven. Chop the parsley.
Plate the brisket with the braising liquid and vegetables from the pot. Sprinkle it with the parsley and serve it with the horseradish cream on the side.