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Horseradish Beef Brisket with Root Vegetables

By Kristen Mccaffrey
  
adapted from: foodandwine.com
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314
Calories 
27g
Carbs 
8g
Fat 
35g
Protein 
8
Weight Watchers® SmartPoints™
(8 PointsPlus®)

Recipes Content

Recipe

28-day Healthy Dinner Challenge Learn More

Lots of people spend lots of time thinking about brisket, unfortunately I am not one of those people. So I usually defer to experts when it comes to cooking up a delicious brisket. This particular recipe comes from Gail Simmons of Food & Wine and Top Chef fame, and is perfectly delicious. The horseradish makes a perfect accompaniment to bring out the flavors of the beef and root veggies. Make it as a main dish and then serve up the leftovers in yummy brisket sandwiches. You can also make this dish in the crockpot, just sear off the beef, toss everything in the slow cooker, and let cook for 8 hours.

Prep Time

Horseradish Beef Brisket with Root Vegetables

Prep Time: 
Cook Time: 
Total Time: 

Ingredients

8
  • 2 1/2 lbs lean beef brisket, all fat trimmed
  • 1 tbsp vegetable oil
  • 1 U onion, sliced
  • 2 U garlic cloves, minced
  • 2 U carrots, chopped
  • 2 U parsnips, chopped
  • 2 U celery ribs, chopped
  • 2 U potatoes, chopped
  • 1/4 cup prepared horseradish
  • 2 cups nonfat beef broth

Nutritional Facts

Serving Size: 
5 oz. and 2/3 cup veggies (339g)
Amount Per Serving
Calories 314
Calories from Fat 72
% Daily Value *
Total Fat 8g
12%
Saturated Fat 2g
12%
Monounsaturated Fat 3g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 98mg
33%
Sodium 291mg
13%
Total Carbohydrate 27g
9%
Dietary Fiber 5g
19%
Sugars 5g
Protein 35g

Directions

  1. Preheat the oven to 325 degrees.
  2. Sprinkle the brisket generously with salt and pepper. Heat vegetable oil over medium high heat. Sear the brisket on both sides.
  3. Meanwhile stir together half of the horseradish with half of the garlic. Spread atop the brisket.
  4. Spray a baking dish with cooking spray. Add the onion, carrots, parsnips, celery, and potatoes. Season with salt and pepper. Pour in the beef broth.
  5. Place the brisket on top and cover with aluminum foil. Cook for 2.5 hours. Remove the cover and cook for 30 more minutes.
  6. Make sure meat is completely tender. If it isn’t cooked in 15 minutes intervals until it is.
  7. To make a quick gravy, combine the liquid from the baking dish with the remaining horseradish and serve with the meat.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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