Brisket with Horseradish Sauce
Prepare onshore and take aboard with you
2-3 pounds beef brisket
1 medium onion, sliced
2-3 cloves garlic, diced
2 carrots, sliced
2 celery stalks, sliced
1 cup red wine
1 beef bouillon cube
1 Tbs dried oregano
2 Tbs olive oil
Salt and pepper
Water
Horseradish Sauce
8 oz sour cream
3-4 Tbs chopped horseradish
Black pepper
1. Heat oven to 325 degrees F
2. Pour in olive oil in Dutch oven or flying pan, salt and pepper
brisket and braze all sides on the stove
3. If using frying pan:
move brisket to Dutch oven or baking pan. Add wine to frying
pan to deglaze and pour mixture into Dutch oven or baking pan.
If using Dutch oven:
Add the wine
4. Add onions, garlic, carrots, celery, bouillon cube, oregano,
and enough water to cover the meat
5. Cook for 1 hour. Turn brisket and add water to recover meat if
necessary.
6. Cook for another 1 ½ hours.
Remove, cool 30 minutes, and slice. Refrigerate
Prepare horseradish sauce 6 to 12 hours before use.
Refrigerate until served
Serve cold on a hot day or rewarm on board before serving
Serve with a green salad and light, flavorful red wine.
Prepare onshore and take aboard with you
2-3 pounds beef brisket
1 medium onion, sliced
2-3 cloves garlic, diced
2 carrots, sliced
2 celery stalks, sliced
1 cup red wine
1 beef bouillon cube
1 Tbs dried oregano
2 Tbs olive oil
Salt and pepper
Water
Horseradish Sauce
8 oz sour cream
3-4 Tbs chopped horseradish
Black pepper
1. Heat oven to 325 degrees F
2. Pour in olive oil in Dutch oven or flying pan, salt and pepper
brisket and braze all sides on the stove
3. If using frying pan:
move brisket to Dutch oven or baking pan. Add wine to frying
pan to deglaze and pour mixture into Dutch oven or baking pan.
If using Dutch oven:
Add the wine
4. Add onions, garlic, carrots, celery, bouillon cube, oregano,
and enough water to cover the meat
5. Cook for 1 hour. Turn brisket and add water to recover meat if
necessary.
6. Cook for another 1 ½ hours.
Remove, cool 30 minutes, and slice. Refrigerate
Prepare horseradish sauce 6 to 12 hours before use.
Refrigerate until served
Serve cold on a hot day or rewarm on board before serving
Serve with a green salad and light, flavorful red wine.