Horseradish Beef Brisket with Root Vegetables
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- 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
Preheat the oven to 325 degrees.
Sprinkle the brisket generously with salt and pepper. Heat vegetable oil over medium high heat. Sear the brisket on both sides.
Meanwhile stir together half of the horseradish with half of the garlic. Spread atop the brisket.
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.
Place the brisket on top and cover with aluminum foil. Cook for 2.5 hours. Remove the cover and cook for 30 more minutes.
Make sure meat is completely tender. If it isn’t cooked in 15 minutes intervals until it is.
To make a quick gravy, combine the liquid from the baking dish with the remaining horseradish and serve with the meat.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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