Ingredients
1 fresh beef brisket (4 pounds)1/2 teaspoon pepper1/4 teaspoon salt3 tablespoons olive oil2 large onions, chopped4 garlic cloves, sliced3 cups beef broth1 bottle (18 ounces) barbecue sauce6 fresh thyme sprigs1/4 cup chopped chipotle peppers in adobo sauceHORSERADISH CREAM:1/2 cup heavy whipping cream1/2 cup sour cream1/4 cup cider vinegar1/4 cup prepared horseradish1/2 teaspoon salt
Preparation
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.
