Beef Brisket with Horseradish Sauce

Beef brisket with horseradish sauce © kvalifood.com

Beef brisket with horseradish sauce is a classic second-use dish when you’ve already made beef broth — the brisket that has been simmering in the soup is served again in a white sauce with freshly grated horseradish. The horseradish is added at the very end, off the heat — cooking destroys its sharp aroma. Serve with white bread or boiled potatoes.

Ingredients

Yields 4 servings

  • 1–1½ kg (2¼–3¼ lb) beef brisket (or chuck), cooked in broth

Horseradish sauce

  • 25 g (2 tbsp) butter
  • 2 tbsp flour
  • 5 dl broth from cooking the brisket
  • 2–3 tbsp freshly grated horseradish
  • salt, white pepper

Accompaniments

  • white bread (or boiled potatoes)

Directions

Sauce

Melt the butter in a heavy-bottomed saucepan over medium heat. Sprinkle in the flour and stir until fully absorbed — the roux should not take on any color. Pour in the broth a little at a time, whisking constantly. Simmer the sauce over low heat for 8–10 minutes until the floury taste is gone and the sauce is smooth. Season with salt and white pepper.

Horseradish

Remove the pan from the heat. Stir the finely grated horseradish into the sauce and let it steep for 2–3 minutes. Serve immediately — the sharpness of fresh horseradish fades quickly.

Serving

Keep the brisket warm in a little broth. Slice it and spoon some sauce over the top. Serve the rest of the sauce in a gravy boat. White bread or boiled potatoes on the side.

Notes

  • Never cook the horseradish in the sauce — always add it off the heat at the very end; heat neutralizes the aroma
  • The amount depends on potency: 2 tbsp gives a mild sauce, 3–4 tbsp gives a pronounced horseradish flavor
  • Freshly grated horseradish gives a much sharper result than pickled horseradish from a jar
  • Variation: stir in 1–2 dl (½ cup) of heavy cream for a richer, rounder sauce
  • This dish works best as a follow-up to making beef broth — use the same cooking liquid