A picture of Out of Egypt beef brisket.

Out of Egypt beef brisket

Framingcook @framingmarc

I previously followed a similar recipe that called for horseradish and cranberry sauce, but now I am trying to cut down on sugars so I shipped the cranberry sauce.

I previously followed a similar recipe that called for horseradish and cranberry sauce, but now I am trying to cut down on sugars so I shipped the cranberry sauce.

Out of Egypt beef brisket

Framingcook @framingmarc

I previously followed a similar recipe that called for horseradish and cranberry sauce, but now I am trying to cut down on sugars so I shipped the cranberry sauce.

I previously followed a similar recipe that called for horseradish and cranberry sauce, but now I am trying to cut down on sugars so I shipped the cranberry sauce.

Saved

Ingredients

16 servings

4 lbbeef brisket
6 ozprepared horse radish (in a jar)

Saved

Steps

1

Spray casserole dish with cooking spray
2

Spread 1/2 bottle of horseradish in dish
3

Trim fat from brisket
4

Cover brisket with remaining horseradish
5

Tightly cover with aluminum foil
6

Bake at 300°F for 3 1/2 hours
7

Slice brisket across grain
8

Return brisket to baking dish
9

Cover with foil
10

Optionally refrigerate until ready to use
11

Cook in 225°F oven for 2 hours

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Cooksnaps

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Framingcook @framingmarc

on April 06, 2015 00:03

Massachusetts

Comments

Framingcook @framingmarc

April 25, 2016 01:22

I reduced the coming time from 4 to 3.5 hours, and it came out more tender than before, and very tasty.

Keywords

Horseradish Brisket Beef

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