Braised Beef Brisket with Horseradish Cream • St. Francis Winery & Vineyards

Name: Braised Beef Brisket with Horseradish Cream • St. Francis Winery & Vineyards
Ingredients: Pair with Cabernet Sauvignon; Rub brisket evenly with the garlic, chiles, thyme, bay leaves, cracked pepper, and salt. Cover and refrigerate overnight.; Remove from refrigerator and let it come to room temperature for an hour. Preheat oven to 325°F. Scrape off garlic and chiles, reserve for braising.; Heat a heavy-bottomed, large sauté pan until hot. Add two tablespoons of olive oil to the pan. Sear the meat on all sides until deep caramelization is achieved. Transfer to Dutch oven.; Combine ingredients in a mixing bowl, adjust seasoning to taste.; Cut the brisket against the grain, plate, and serve with the braising juices and the horseradish cream.

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Ingredients

Pair with Cabernet Sauvignon
Rub brisket evenly with the garlic, chiles, thyme, bay leaves, cracked pepper, and salt. Cover and refrigerate overnight.
Remove from refrigerator and let it come to room temperature for an hour. Preheat oven to 325°F. Scrape off garlic and chiles, reserve for braising.
Heat a heavy-bottomed, large sauté pan until hot. Add two tablespoons of olive oil to the pan. Sear the meat on all sides until deep caramelization is achieved. Transfer to Dutch oven.
Combine ingredients in a mixing bowl, adjust seasoning to taste.
Cut the brisket against the grain, plate, and serve with the braising juices and the horseradish cream.