Spiced Corned Beef Brisket with Horseradish Sour Cream
Elevate your next comfort food feast with this Spiced Corned Beef Brisket with Horseradish Sour Cream. Simmered to perfection in a fragrant broth infused with warm spices like cinnamon, ginger, and mustard seeds, this tender brisket is packed with flavor in every bite. The star of the dish is the bold and creamy horseradish sour cream, made with just the right kick to complement the savory richness of the meat. Easy to prepare with just 20 minutes of hands-on time, this recipe is perfect for a cozy family dinner or a special occasion. Serve it up with a sprinkle of fresh parsley for a vibrant finish, and watch as this classic dish turns into a show-stopping favorite. Keywords: corned beef brisket recipe, spiced brisket, horseradish sauce, comforting dinner ideas, easy slow-cooked beef.
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Recipe Information
Ingredients
- 3 pounds Corned beef brisket
- 10 cups Water
- 1 large Yellow onion, quartered
- 2 Carrots, peeled and cut into large chunks
- 4 Garlic cloves, smashed
- 3 Bay leaves
- 1 tablespoon Whole black peppercorns
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Ground cinnamon
- 1 cup Sour cream
- 2 tablespoons Prepared horseradish
- 2 tablespoons Fresh parsley, finely chopped (optional, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the corned beef brisket under cold water to remove excess brine. Pat dry with paper towels.
In a large stockpot, combine the water, quartered onion, carrots, smashed garlic cloves, bay leaves, peppercorns, mustard seeds, ground ginger, and ground cinnamon.
Place the corned beef brisket into the pot. Ensure the brisket is fully submerged; add more water if necessary.
Bring the liquid to a boil over medium-high heat, then reduce the heat to low and cover the pot. Simmer gently for about 3 to 4 hours, or until the brisket is tender and easily pierced with a fork.
While the brisket is cooking, prepare the horseradish sour cream. In a small bowl, combine the sour cream, prepared horseradish, salt, and black pepper. Mix well and cover. Refrigerate until ready to serve.
Once the brisket is cooked, remove it from the pot and let it rest on a cutting board for 10 minutes. Slice the brisket against the grain into thin slices.
Serve the sliced corned beef brisket warm, accompanied by the horseradish sour cream. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
3986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.0 g | 332% | |
| Saturated Fat | 130.6 g | 653% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 1465 mg | 488% | |
| Sodium | 14877 mg | 647% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 58.7 g | ||
| Protein | 354.4 g | 709% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 641 mg | 49% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 1088 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
