3-Hour Beef Brisket with Homemade Russian Sauce

Name: 3-Hour Beef Brisket with Homemade Russian Sauce
Total time: 3 h 10 min
Yield: 3 serving(s)
Ingredients: Brisket:; 1 pound beef brisket, trimmed; 2 tablespoons paprika, or to taste; salt and ground black pepper to taste; 1 yellow onion, quartered; 2 stalks celery, quartered; 4 garlic cloves; 1 cup chicken stock; Russian Sauce:; ½ cup mayonnaise; 2 tablespoons ketchup; 1 tablespoon minced yellow onion; 2 teaspoons minced fresh parsley; 1½ teaspoons prepared horseradish; ½ teaspoon Worcestershire sauce; 5 dashes hot sauce; 1 pinch paprika; 1 pinch salt, or more to taste; For Serving:; sauerkraut; rye bread, toasted

Caroline Verrone Website

3-Hour Beef Brisket with Homemade Russian Sauce

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For tender oven-roasted beef brisket that practically quivers on the plate, the key is to cook it low and slow. If you're too impatient to deal with that just know that most of the time is hands-off. So you can hang in the kitchen and binge watch your favorite show. (Just remember to set a timer!) When the brisket is done, serve it with a quick homemade Russian sauce, sauerkraut, and toasted rye. The result is a crowd-pleasing main course that's reminiscent of reuben sandwiches.

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Servings: 3

Ready in: 3hr 10min PT3H10M

Ingredients

Brisket:
1 pound beef brisket, trimmed
2 tablespoons paprika, or to taste
salt and ground black pepper to taste
1 yellow onion, quartered
2 stalks celery, quartered
4 garlic cloves
1 cup chicken stock
Russian Sauce:
½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon minced yellow onion
2 teaspoons minced fresh parsley
1½ teaspoons prepared horseradish
½ teaspoon Worcestershire sauce
5 dashes hot sauce
1 pinch paprika
1 pinch salt, or more to taste
For Serving:
sauerkraut
rye bread, toasted

Directions

Preheat oven to 350°F (180°C).
Generously season brisket with paprika, salt, and pepper; use your hands to rub spices into meat.
Place brisket in a deep baking dish with a lid. Arrange onion, celery, and garlic around the brisket. Pour stock into dish around outer edge to avoid rinsing seasoning off the beef. Season vegetables with salt and pepper. Place lid on dish.
Roast in preheated oven for 1 hour, reduce heat to 325°F (165°C), and continue roasting until tender, about 2 hours more. Check a few times during the cooking process to make sure it's not burning. If the liquid evaporates early in the cooking process, add more. Remove from oven and let rest for at least 10 minutes.
While the brisket rests, stir mayonnaise, ketchup, onion, parsley, horseradish, Worcestershire sauce, hot sauce, paprika, and salt together in a bowl until smooth.
Cut brisket against the grain into ¾-inch slices; plate with sauerkraut, russian sauce, and rye toasts.

Mealthy tip:

To make the brisket even more tender, be sure to slice it across the grain. Find the little lines running along the meat. That’s "the grain." Hold your knife crosswise to the grain then slice.

For more brisket recipes, you might enjoy:

Pressure Cooker Beef and Barley Soup

Pressure Cooker Beef Brisket

Pressure Cooker Corned Beef and Cabbage

Tagged:

Dinner Fusion American Beef Russian Beef Brisket High-protein

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5.0out of 5 Stars

(2 Reviews)

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What others are saying

Katie Hason says:

The white Russian sauce was really zesty, which I love. The horseradish and hot sauce really added that special something. It paired nicely with the brisket and rye bread. Very filling!

Jessica Scott says:

Delicious! This was my first time making Russian sauce from scratch! I wasn't sure how it would taste on brisket, but I am super impressed and happy with results. This is great for holidays or entertaining guests. I can't wait to make it again!