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Name: Weekend Brisket
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 clove Garlic minced; 1 tablespoon Kosher salt; 1 tablespoon Fresh ground pepper; 2 tablespoon Light molasses or honey or sorghum; 2 tablespoon Yellow mustard; 1/4 teaspoon Cayenne; 1 4-5 lb Brisket flat, trimmed; 1 medium Yellow onion halved and thinly sliced; 1 tablespoon Oil; 6 clove Garlic chopped; 1 cup Beef broth; Horseradish Cream; 1 cup Sour cream; 1 teaspoon Prepared horseradish; 1 clove Garlic minced; 1 ea Pickled jalapeno if desired, stemmed, seeded and minced; Salt to taste

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INGREDIENTS

2 clove Garlic ; minced
1 tablespoon Kosher salt
1 tablespoon Fresh ground pepper
2 tablespoon Light molasses ; or honey or sorghum
2 tablespoon Yellow mustard
1/4 teaspoon Cayenne
1 4-5 lb Brisket ; flat, trimmed
1 medium Yellow onion ; halved and thinly sliced
1 tablespoon Oil
6 clove Garlic ; chopped
1 cup Beef broth
Horseradish Cream
1 cup Sour cream
1 teaspoon Prepared horseradish
1 clove Garlic ; minced
1 ea Pickled jalapeno ; if desired, stemmed, seeded and minced
Salt ; to taste

INSTRUCTIONS

1. Stir together first 6 ingred in small bowl to form a paste. Rub on brisket and let stand @ room tem 1 hour.

2. Preheat oven to 250?. Cook onion in hot oil in large dutchoven over med high heat, stirring occasionally, 5 min or until tender. Add 6 garlic cloves, saute 30 seconds. Remove from heat and add broth, stirring to loosen browned bits from bottom of skillet. Place brisket in dutch oven, fat side up. Spoon onion mixture over brisket.

3. Bake, covered @ 250? for 4-5 hours or until fork tender. Let stand 30 min. Thinly slice brisket across the grain. Serve with Horseradish Cream.

Horseradish Creme

Stir all together in small bowl. Add salt to taste. Refrigerate up to 1 week.

NOTES

Serve with Chipotle Scalloped Potatoes and Jalapeno Cheddar Popovers

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Weekend Brisket

2 clove Garlic minced
1 tablespoon Kosher salt
1 tablespoon Fresh ground pepper
2 tablespoon Light molasses or honey or sorghum
2 tablespoon Yellow mustard
1/4 teaspoon Cayenne
1 4-5 lb Brisket flat, trimmed
1 medium Yellow onion halved and thinly sliced
1 tablespoon Oil
6 clove Garlic chopped
1 cup Beef broth
 Horseradish Cream
1 cup Sour cream
1 teaspoon Prepared horseradish
1 clove Garlic minced
1 ea Pickled jalapeno if desired, stemmed, seeded and minced
 Salt to taste

1.  Stir together first 6 ingred in small bowl to form a paste.  Rub on brisket and let stand @ room tem 1 hour.
2.  Preheat oven to 250?.  Cook onion in hot oil in large dutchoven over med high heat, stirring occasionally, 5 min or until tender.  Add 6 garlic cloves, saute 30 seconds.  Remove from heat and add broth, stirring to loosen browned bits from bottom of skillet.  Place brisket in dutch oven, fat side up.  Spoon onion mixture over brisket.
3.  Bake, covered @ 250? for 4-5 hours or until fork tender.  Let stand 30 min. Thinly slice brisket across the grain.  Serve with Horseradish Cream.

Horseradish Creme
Stir all together in small bowl.  Add salt to taste.  Refrigerate up to 1 week.

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Nutrition

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Serving Size: 1 Serving (154g)
Recipe Makes: 6-8 Servings

Calories: 209
Calories from Fat: 143 (68%)

Amt Per Serving		% DV

	Total Fat 15.9g	21 %
	Saturated Fat 4.7g	23 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 5.6g
Cholesterol 15.6mg		5 %
Sodium 1468.3mg		51 %
Potassium 320.9mg		8 %
Total Carbohydrate 16.9g		5 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 14.3g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 209

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