Sliced Beef Brisket With Creamy Horseradish Slaw

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 300 min · Beef · gluten-free, keto, low-carb, high-protein

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Ingredients

• 1 1/2 lb beef brisket, flat cut
• 1 small head, shredded green cabbage
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 1/2 tbsp prepared horseradish
• 1 tbsp apple cider vinegar
• 1/2 cup beef broth
• 1 tbsp coarse black pepper
• 1 tbsp kosher salt
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder

Method (tap to check — screen stays awake)

1. Mix the salt, pepper, garlic powder and onion powder and coat the brisket on every surface, pressing it in. Let it sit at room temperature 30 minutes if you have the time.
2. Heat the oven to 275F. Set the brisket fat-cap up in a roasting pan, add the broth, cover tightly with foil and cook 4 hours, until a fork twists in the thickest part with almost no resistance.
3. Uncover and roast 30 to 40 minutes more so the bark firms up and darkens. Rest the brisket, loosely tented, for a full 30 minutes before it meets a knife.
4. While it rests, whisk the mayonnaise, sour cream, horseradish and vinegar with a pinch of salt, then toss with the shredded cabbage and chill so it crisps and cools.
5. Slice the brisket against the grain about a pencil-width thick and serve with the slaw and a spoonful of the defatted pan juices.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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