Braised Brisket with Horseradish and Shallots - Alison Roman

Name: Braised Brisket with Horseradish and Shallots - Alison Roman
Ingredients: 4 ½ – 5 lb. brisket; Kosher salt, freshly ground black pepper; 2 tablespoons canola oil; 2 heads garlic , halved crosswise, unpeeled is fine; 1 pound shallots, halved lengthwise, quartered if large; 4 cups beef broth, chicken broth, or water (better than bouillon optional); 1 cup white wine vinegar or ¾ cup distilled white vinegar; ⅓ cup Worcestershire sauce , soy sauce, or tamari, plus more; ¼ cup freshly grated horseradish or 2 tablespoons prepared horseradish, plus more; 2 fresh or dried bay leaves or ½ bunch thyme

www.alisoneroman.com

The key components in this recipe are really just the brisket, vinegar, Worcestershire sauce, and broth (or water). The liquid the brisket creates with just those ingredients is magnificent on its...

View full recipe on www.alisoneroman.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.alisoneroman.com.

Share this recipe:

Cooking tools:

Dutch oven
Oven
Stove
Tongs
Spoon
Measuring spoon
Plate
Baking sheet
Chef's knife
Cutting board
Serving platter
Refrigerator

Ingredients

4 ½ – 5 lb. brisket
Kosher salt, freshly ground black pepper
2 tablespoons canola oil
2 heads garlic , halved crosswise, unpeeled is fine
1 pound shallots, halved lengthwise, quartered if large
4 cups beef broth, chicken broth, or water (better than bouillon optional)
1 cup white wine vinegar or ¾ cup distilled white vinegar
⅓ cup Worcestershire sauce , soy sauce, or tamari, plus more
¼ cup freshly grated horseradish or 2 tablespoons prepared horseradish, plus more
2 fresh or dried bay leaves or ½ bunch thyme