Out of Egypt beef brisket

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
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.
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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