Horseradish covers brisket then slow cooks with onions in this simple yet flavorful slow cooker recipe that’s perfect for your next Passover seder.
Passover is one of the favorite holidays that my husband introduced to me. I love the story, the tradition, and of course the food. One of the foods that is served during passover seder is horseradish which represents bitter herb. This is not a post about passover so you can find a good article about why horseradish is served at Passover here. Anyway, Sarah over at The Magical Slow Cooker posted her Slow Cooker Horseradish Pot Roast recipe a couple of months ago and a light bulb went off. Since I usually serve brisket at passover – why not smother it in horseradish first? Thank you so much for inspiring this Sarah!
I had two 1.5 pound pieces of brisket (3 pounds total) that I shoved in there. Do what you have to do to make your meat fit, even if you have to cut it into pieces. I seared my brisket first because I have the slow cooker that you can sear directly in the base so I thought why not. It’s not a necessary step.
The broth will not cover the meat entirely. The horseradish cooks on top, not submerged in the liquid.
I know you’re probably thinking, OMG I can’t eat all that horseradish! Don’t let the pics fool you. It’s not strong at all. As a horseradish lover, I was actually slightly disappointed in how much of the horseradish taste cooked away; but I expected it having read Sarah’s blog post comments. I was hoping to open up my sinuses but I think of this more as a brisket in a light horseradish sauce. Still, having said that I fully acknowledge this is my senses I’m talking about. You might find this to be strong so I’ll admit this dish still might not be for everyone. BUT…it’s really not the kind of horseradish recipe that will open up your sinuses, trust me.
I’m not cooking for seder this year so I served this to my friends and it was an absolute hit. Seder or not, if you like horseradish and brisket, I think you’ll appreciate this one. Think.Print
- 3 lbs brisket, fat trimmed
- 4 ounces prepared horseradish
- 1 cup reduced-sodium beef broth
- 1 onion, sliced
- 1 tsp dried onion flakes
- Salt & pepper to taste
Optional step is to pan-sear the meat for a few minutes on each side before adding to the slow cooker.
- Add onion to the bottom of the slow cooker.
- Season brisket with salt & pepper. Add to the slow cooker.
- Pour broth on top of brisket and onions.
- Spread horseradish in an even layer on top of the brisket.
- Sprinkle dried onion flakes on top.
- Cook HIGH 4-5 hours, LOW 8-10.
You can serve this by cutting the brisket against the grain or you can shred it down. The meat should be extremely tender so if it isn’t then cook it a little bit longer. I like to cut up the brisket then put it back in the slow cooker to let is warm in the sauce until it’s ready to serve.
You don’t have to use brisket. You can use a roast or pretty much any cut of beef that you plan on using in the slow cooker. I used prepared horseradish but you can use cream if you want!
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