Directions:
- Sprinkle brisket with pepper and salt. In an ovenproof Dutch oven, brown meat in oil on all sides. Remove and keep warm.
- In the same pan, saute onions until crisp-tender. Add garlic; cook 1 minute longer. Return brisket to the pan. Add the broth, barbecue sauce, thyme and chipotle peppers. Bring to a boil. Cover and bake at 350° for 3 to 3-1/2 hours or until meat is tender.
- In a small bowl, beat the cream, sour cream, vinegar, horseradish and salt until thickened. Cover and refrigerate until serving.
- Remove brisket to a serving platter. Skim fat from cooking juices; discard thyme sprigs. Thinly slice meat across the grain. Serve with cooking juices and horseradish cream. Yield: 10 servings (1-1/4 cups horseradish cream).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 474.7 Kcal (1987 kJ) | ||
| Calories from fat | 318.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.4g | 54% | |
|---|---|---|---|
| Cholesterol | 110.22mg | 37% | |
| Sodium | 2735.79mg | 114% | |
| Potassium | 689.89mg | 15% | |
| Total Carbs | 7.96g | 3% | |
| Sugars | 3.43g | 14% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 30.11g | 60% | |
| Vitamin C | 53.2mg | 89% | |
| Iron | 4.1mg | 23% | |
| Calcium | 50.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 141.45 Kcal (592 kJ) | ||
| Calories from fat | 94.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.55g | 54% | |
|---|---|---|---|
| Cholesterol | 32.84mg | 37% | |
| Sodium | 815.2mg | 114% | |
| Potassium | 205.57mg | 15% | |
| Total Carbs | 2.37g | 3% | |
| Sugars | 1.02g | 14% | |
| Dietary Fiber | 0.49g | 7% | |
| Protein | 8.97g | 60% | |
| Vitamin C | 15.8mg | 89% | |
| Iron | 1.2mg | 23% | |
| Calcium | 14.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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