3-Hour Beef Brisket with Homemade Russian Sauce
- 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:
- rye bread, toasted
- 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.
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.
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!