Best 6 Lansdowne Braised Beef Brisket With Horseradish Sauce Pickled Onions Recipes

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In the realm of culinary delights, few dishes can rival the allure of Lansdowne Braised Beef Brisket, a masterpiece that has tantalized taste buds for generations. This exceptional dish, often served as the centerpiece of special occasions, showcases the harmonious blend of tender beef brisket, slow-cooked to perfection in a rich and flavorful broth, accompanied by a trio of delectable accompaniments: tangy horseradish sauce, zesty pickled onions, and a side of creamy mashed potatoes. The succulent brisket, imbued with a symphony of aromatic spices, melts in the mouth, while the horseradish sauce adds a piquant kick, cutting through the richness of the meat. The pickled onions, with their vibrant colors and tangy flavor, provide a refreshing contrast, and the creamy mashed potatoes offer a comforting and velvety foundation. Together, these elements create a culinary experience that is both satisfying and memorable.

Let's cook with our recipes!

BRAISED BRISKET



Braised Brisket image

This crowd-pleasing brisket is juicy, tangy and slightly sweet. It's perfect for special occasions and holidays. Our low-and-slow cooking method and flavorful braising liquid make this tough cut incredibly tender. Be sure to ask your butcher for a first-cut brisket, which is meatier than the fatty second cut.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h30m

Yield 8 to 10 servings

Number Of Ingredients 13

1 tablespoon whole fennel seeds
2 teaspoons ground sage
1/4 teaspoon cayenne
Kosher salt and freshly ground black pepper
One 3-pound first-cut brisket, excess fat not trimmed (see Cook's Note)
1 cup beef stock or beef broth
1/3 cup balsamic vinegar
1/4 cup packed dark brown sugar
5 cloves garlic, finely grated
1/4 cup olive oil
1 large yellow onion, sliced
1 pound carrots, cut into 1 1/2-inch thick slices on the bias
One 15-ounce can diced tomatoes

Steps:

  • Preheat the oven to 275 degrees F. Mix the fennel seeds, sage, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a small bowl. Rub the spice mixture all over the brisket, pressing it into the meat to make sure it sticks well.
  • Mix the beef stock or broth, balsamic vinegar, brown sugar and garlic in a large liquid measuring cup and set aside.
  • Heat the olive oil in a Dutch oven or large heavy-bottomed pot with a lid over medium-high heat. Add the brisket fat-side up and cook until golden brown and no longer sticking to the bottom of the pot, 4 to 5 minutes. Flip and cook the other side until it is golden brown and some of the fat has rendered, 2 to 3 minutes. Remove the brisket to a plate and lower the heat to medium.
  • Add the onions, carrots and 1 teaspoon salt and cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the onions are softened and starting to caramelize, 7 to 8 minutes.
  • Add the balsamic mixture and tomatoes to the pot and bring to a boil. Return the brisket to the pan and nestle it into the sauce and vegetables fat-side up. Cover the pot, transfer to the oven and braise until the brisket is tender but not shredding or falling apart, about 3 hours 30 minutes. A fork should easily pierce through the meat.
  • Remove from the oven, uncover and let the brisket rest in the pan for 30 minutes. Remove the brisket to a cutting board. Bring the vegetables and sauce to a boil over medium-high heat and cook until slightly thickened, 12 to 15 minutes. Thinly slice the brisket across the grain and place on a platter. Spoon the vegetables and sauce over the top and serve.

BRISKET WITH HORSERADISH GREMOLATA



Brisket With Horseradish Gremolata image

This tender, deeply flavored brisket gets its character from two distinct sources. Searing the meat until dark brown gives the sauce a caramelized, intensely brawny taste, while a bracing garnish of fresh horseradish gremolata spiked with parsley and lemon zest adds brightness and a sinus-clearing bite. Make the meat a few days ahead, it only gets better as it rests. But to get the most out of the gremolata, don't grate the horseradish until an hour or two before serving. If you can't find fresh horseradish, use 4 cloves minced garlic instead.

Provided by Melissa Clark

Categories     dinner, roasts, main course

Time 4h

Yield 8 to 12 servings

Number Of Ingredients 15

1 (4- to 5-pound) brisket, preferably second cut
1 tablespoon kosher salt
1 1/2 teaspoons black pepper
4 garlic cloves, chopped
6 sprigs fresh thyme
2 tablespoons extra-virgin olive oil
2 large onions, thinly sliced
2 large carrots, sliced into thin rounds
2 large celery stalks, diced
1 1/2 cups dry red wine
2 whole bay leaves
1 1/2 cups parsley, coarsely chopped
Grated zest of 1 small lemon
3 tablespoons fresh, coarsely grated horseradish
Flaky sea salt, for serving

Steps:

  • Season brisket all over with salt and pepper. Place brisket in a large container and spread garlic and thyme sprigs all over top and bottom of meat. Cover and refrigerate overnight or for at least 4 hours. Let meat stand at room temperature for 30 minutes before cooking. Wipe off the garlic and thyme. Heat oven to 325 degrees.
  • Heat a very large Dutch oven over high heat. Add oil and let heat. Add brisket and sear, without moving, until golden brown, about 4 to 5 minutes per side. (Cut meat into 2 chunks and sear in batches if it doesn't fit in the pot in a single layer.) Transfer to a plate.
  • Add onions, carrots and celery to pot and reduce heat to medium-high. Cook vegetables, tossing occasionally, until onions are golden brown around the edges and very tender, about 15 minutes. Pour in wine and scrape up any browned bits from the bottom of the pot. Stir in bay leaves and bring liquid to a simmer; let simmer for 5 minutes to reduce slightly.
  • Place meat in pot, then cover pot and transfer to oven. Cook, turning every 30 minutes, until meat is completely fork tender, 3 to 4 hours. After 2 1/2 hours, uncover pot so some of the liquid can evaporate and the sauce can thicken. If the brisket starts to get too brown and the sauce too reduced before the meat is tender, cover pot again.
  • Spoon fat from the top before serving. (If you have time, let brisket cool completely first, then refrigerate overnight in the pot; this makes it easier to remove the white fat from the top. Reheat the meat, covered, in a 350-degree oven for 30 to 45 minutes.) If sauce seems thin, remove meat from pot and bring liquid to a simmer. Let cook until reduced to taste.
  • In a bowl, toss together parsley, lemon zest and horseradish to make gremolata. Slice meat against the grain and serve with the sauce, garnished with horseradish gremolata and sea salt.

Nutrition Facts : @context http, Calories 648, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 48 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 730 milligrams, Sugar 3 grams

LANSDOWNE BRAISED BEEF BRISKET WITH HORSERADISH SAUCE & PICKLED ONIONS



LANSDOWNE BRAISED BEEF BRISKET WITH HORSERADISH SAUCE & PICKLED ONIONS image

Categories     Beef     Roast     Quick & Easy     Lunch

Yield 6

Number Of Ingredients 15

1 large or first-cut beef brisket,(look for meat of even thickness, avoid brisket with a tapered tip) about 5½ to 6 pounds, with ½-inch fat-cap (brisket can get dry without protective fat-cap, and fat-cap also provides flavor).
Remove from refrigerator 2 hours before cooking.
Season with;
2 tbsp coarse kosher salt
3 tbsp fresh thyme leaves
2 crumbled bay leaves
10 peeled and smashed cloves of garlic
2 tsp crushed red-pepper flakes
1½ tbsp cracked black pepper
4 tbsp olive oil
2 medium onions, roughly chopped
3 medium carrots, roughly chopped
¼ cup balsamic vinegar
22 oz Crispin Lansdowne Irish Stout Yeast unfiltered hard cider
4 cups beef stock

Steps:

  • Preheat oven to 325F - Weigh Lamb and calculate final cooking at 12 min/Lb for Medium-Rare, and 15 min/Lb for Medium. - Place a lidded large roasting pan over 2 burners at high heat for 2 min - Add 3 tbsp olive oil and wait a minute - Place seasoned brisket, fat side down, in pan and sear on both sides until deep brown - 8 minutes/side - Once both sides are browned, remove brisket, reduce heat to med-high - Add remaining olive oil & vegetables to pan & cook until caramelized, 8 - 10 min - Stir often with a wooden spoon, scrape up crusty bits - Turn-off heat, add balsamic vinegar & then Crispin Lansdowne - Turn heat back up to medium-high and reduce liquids by about a quarter. - Add beef stock & bring to boil over high heat - Return brisket to pan, settling it so veggies surround meat - Stock should come to the top of the brisket. Add more stock if necessary - Cover pan tightly & Braise in oven for 4 hrs -If fork slides in easily, brisket is done. If meat resists, cook another 15 minutes. Do not let it dry out - Turn up heat to 400F - Transfer brisket to a baking sheet, and return to oven until top is crispy - about 20 minutes - Strain braising juices into a saucepan and skim the fat. - Let meat rest 10 minutes after it comes out of the oven - Place on a cutting board and slice thinly, against the grain - Serve with mashed potatoes. - Plate meat, spoon braising juices over meat, add dollop of horseradish cream. - Top with pickled onions

CLASSIC BRAISED BRISKET



Classic Braised Brisket image

This is a brisket worthy of a celebration. Most braised briskets are made with just the flat. Ours is a whole cut (which includes the flat and the point), that is braised in white wine and chicken stock with a mix of sweet onions, leeks and pearl onions. The result is super tender meat with an almost French onion soup-like sauce that is perfect for a Passover or Rosh Hashanah crowd. A fresh salad of raw shallots, scallions, parsley, mint and a splash of vinegar tops the roast, providing a bright counterpoint to the richness of the slow-cooked onions and meat.

Provided by Food Network Kitchen

Categories     main-dish

Time 7h

Yield 20 servings

Number Of Ingredients 16

One 12-pound whole brisket (point and flat cuts; see Cook's Note)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium sweet onions, cut into eighths (about 1 1/2 pounds)
2 cups white wine
4 cups chicken broth, plus more if needed
6 cloves garlic
4 sprigs thyme
1 pound pearl onions, peeled (see Cook's Note)
3 large leeks, halved lengthwise, cleaned and cut into 4-inch lengths, top green parts discarded
1/4 cup honey
1/2 cup fresh parsley leaves, roughly chopped
10 fresh mint leaves, roughly chopped
6 scallions or spring onions, thinly sliced
1 large shallot, thinly sliced
1 tablespoon white wine vinegar

Steps:

  • Preheat the oven to 325 degrees F.
  • Pat the brisket dry and sprinkle liberally on both sides with salt and pepper. Heat a roasting pan over 2 burners on medium-high heat. Add the oil and heat until hot. Sear the meat, fat-side down, until golden brown, about 10 minutes. Carefully flip and sear on the second side until golden brown, 7 to 8 minutes. Remove the brisket to a platter or baking sheet. Remove all but 2 tablespoons of fat from the pan.
  • Add the sweet onions to the pan and cook, scraping the bottom, until just starting to brown, 4 to 5 minutes. Add the wine and cook until reduced by about a third, about 4 minutes. Add the chicken broth, garlic cloves and thyme. Return the brisket and any juices to the pan, cover tightly with foil, transfer to the oven and cook for 3 hours.
  • After 3 hours, check to make sure there is still liquid in the pan. If not, add another cup of chicken broth. Re-cover tightly with the foil and cook for another 1 1/2 hours.
  • Arrange the pearl onions and leeks around the meat, re-cover with the foil and cook until the meat is very tender, 1 to 1 1/2 more hours. Carefully remove the meat to a platter.
  • Stir the honey into the roasting pan, place the pan over 2 burners on medium heat and reduce the liquid by about a third, 6 to 10 minutes. Discard the thyme sprigs. Spoon off any oil from the sauce. Season with salt and pepper. At this point you can serve the brisket or refrigerate overnight (see below).
  • Toss the parsley, mint, scallions and shallots with the vinegar in a bowl and season with salt and pepper.
  • Spoon some of the sauce with the sweet onions, leeks and pearl onions onto a large platter. Cut the brisket across the grain into thin slices and lay them on top of the sauce. Spoon over more of the sauce and mixed onions and top with the parsley mixture. Serve the remaining sauce and onions on the side
  • Make Ahead: You can refrigerating the brisket overnight before serving. Remove the sweet onions, pearl onions and leeks from the sauce and refrigerate separately. The fat will harden as the brisket and sauce chill, making it easy to spoon out. To serve, remove the brisket to a cutting board while cold. Thinly slice and return to the sauce along with the mixed onions. Cover and reheat in a 325 degree F-oven for about 45 minutes.

BBQ BEEF BRISKET WITH HORSERADISH CREAM



BBQ Beef Brisket with Horseradish Cream image

Chipotle peppers give a nice hint of heat to tender slices of oven-braised brisket. The cool, creamy horseradish sauce also adds a bit of zip.-Janine Talley, Orlando, Florida

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 10 servings (1-1/4 cups horseradish cream).

Number Of Ingredients 16

1 fresh beef brisket (4 pounds)
1/2 teaspoon pepper
1/4 teaspoon salt
3 tablespoons olive oil
2 large onions, chopped
4 garlic cloves, sliced
3 cups beef broth
1 bottle (18 ounces) barbecue sauce
6 fresh thyme sprigs
1/4 cup chopped chipotle peppers in adobo sauce
HORSERADISH CREAM:
1/2 cup heavy whipping cream
1/2 cup sour cream
1/4 cup cider vinegar
1/4 cup prepared horseradish
1/2 teaspoon salt

Steps:

  • Sprinkle brisket with pepper and salt. In an ovenproof Dutch oven, brown meat in oil on all sides. Remove and keep warm., In the same pan, saute onions until crisp-tender. Add garlic; cook 1 minute longer. Return brisket to the pan. Add the broth, barbecue sauce, thyme and chipotle peppers. Bring to a boil. Cover and bake at 350° for 3 to 3-1/2 hours or until meat is tender., In a small bowl, beat the cream, sour cream, vinegar, horseradish and salt until thickened. Cover and refrigerate until serving., Remove brisket to a serving platter. Skim fat from cooking juices; discard thyme sprigs. Thinly slice meat across the grain. Serve with cooking juices and horseradish cream.

Nutrition Facts :

HORSERADISH SAUCE FOR CORNED BEEF OR BRISKET



Horseradish Sauce for Corned Beef or Brisket image

Provided by Molly O'Neill

Categories     condiments

Time 10m

Yield 1 cup

Number Of Ingredients 5

1/2 cup heavy cream
3 tablespoons well-drained prepared horseradish
1 tablespoon finely minced shallot
1/2 teaspoon kosher salt
Pinch freshly ground black pepper

Steps:

  • In a small bowl, beat the heavy cream until it just begins to hold soft peaks. (Do not overbeat.) Gently whisk in the horseradish, shallot, salt and pepper. Chill until ready to serve. This sauce goes particularly well with leftover corned beef or brisket.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 14 grams, Sodium 202 milligrams, Sugar 4 grams

Tips:

  • Choosing the right cut of beef is crucial. Brisket is the ideal choice due to its marbling and flavor.
  • Sear the beef brisket well before braising. This caramelizes the exterior, adding flavor and color.
  • Use a flavorful braising liquid. The combination of beef broth, red wine, and herbs creates a rich and aromatic sauce.
  • Cook the brisket low and slow. This allows the connective tissue to break down, resulting in tender and fall-apart meat.
  • Make sure the brisket is submerged in the braising liquid throughout the cooking process.
  • Use a meat thermometer to ensure the brisket reaches an internal temperature of 180°F (82°C).
  • Let the brisket rest before slicing. This allows the juices to redistribute, resulting in more tender and flavorful meat.
  • Serve the brisket with a flavorful sauce, such as the horseradish sauce or pickled onions mentioned in the recipe.

Conclusion:

Lansdowne Braised Beef Brisket with Horseradish Sauce and Pickled Onions is a classic dish that showcases the rich flavors of beef brisket. With its tender and fall-apart texture, flavorful sauce, and tangy accompaniments, this dish is sure to impress your dinner guests. Whether you're a seasoned cook or a beginner, this recipe provides all the necessary steps and tips to ensure a successful outcome. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds craving for more. Remember, patience is key when it comes to braising brisket, but the wait is worth it as you savor every bite of this delectable dish.

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