Smarter Home Cooking

Brisket with Horseradish Quince Sauce

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Brisket with Horseradish Quince Sauce
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 50 min.
Ready in
Calories:
1153
calories
Calories

Healthy, because

Even smarter

Nutritional values

Quinces contain plenty of immune-strengthening vitamin C and tannins as well as tartaric acid, which have an antibacterial effect and thus provide ideal protection during the cold season. The mustard oils from horseradish are also effective against infectious diseases. They should also be able to prevent cancer.

A fresh salad goes well with the breast of ox. Here you will find a collection of our favourite salad recipe. If it is not quince season, you can also use apples or pears for the horseradish sauce instead.

1 serving contains
(Percentage of daily recommendation)
Calorie1,153 cal.(55 %)
Protein50 g(51 %)
Fat90 g(78 %)
Carbohydrates36 g(24 %)
Sugar added1 g(4 %)
Roughage9.9 g(33 %)
Vitamin A1 mg(125 %)
Vitamin D0.9 μg(5 %)
Vitamin E2.7 mg(23 %)
Vitamin K36.1 μg(60 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin22.5 mg(188 %)
Vitamin B₆0.9 mg(64 %)
Folate102 μg(34 %)
Pantothenic acid2.2 mg(37 %)
Biotin11.4 μg(25 %)
Vitamin B₁₂10.5 μg(350 %)
Vitamin C58 mg(61 %)
Potassium1,786 mg(45 %)
Calcium169 mg(17 %)
Magnesium106 mg(35 %)
Iron7.2 mg(48 %)
Iodine16 μg(8 %)
Zinc11.8 mg(148 %)
Saturated fatty acids46.3 g
Uric acid294 mg
Cholesterol246 mg
Complete sugar16 g

Ingredients

for
4
For the brisket
1 kilogram Beef brisket (ready to cook)
1 bunch Soup vegetables
1 onion
1 bay leaf
1 tsp Juniper berries
1 tsp peppercorns
For the sauce
500 grams waxy, young potatoes
salt
250 grams Quince
20 grams butter
1 tsp powdered sugar
250 milliliters Whipped cream (30% fat content)
3 Tbsps Crème fraiche
freshly ground black peppers
1 Tbsp Horseradish (jarred)
30 grams clarified butter
4 centimeters fresh Horseradish
2 Tbsps scallions

Preparation steps

1.

For the brisket: Rinse the brisket and pat dry. Peel and coarsely chop the soup vegetables. Peel the onion, cut in half, In a Dutch oven, char the onion's cut surfaces to a deep brown. Add about 2.5 liters (10 1/2 cups) water and bring to a boil. Add the soup vegetables, the brikset, and the spices. Cover and at a bare simmer over low heat 2 1/2 to 3 hours.

2.

For the potatoes and sauce: Scrub the potatoes and cook for 25 minutes in boiling salted water.

Peel the quince, cut into quarters, and remove the cores.  Cut the flesh into small cubes. Take about 400 ml ( 1 1/2 cups) of the cooking liquid from the brisket.

 In a saucepan, melt the butter and lightly sauté the quince cubes. Sprinkle with the sugar, cook until lightly caramelized, and deglaze with the cooking liquid. Stir in the cream and creme fraiche. Season with salt and pepper. Simmer for about 20 minutes over medium heat.

Puree the sauce with a blender, transfer to a bowl, and stir in the horseradish. Again taste.

Drain the potatoes and slip off the peel. In a hot pan, cook in butter until golden brown.

Remove the brikset from the broth, let rest briefly, and cut into slices. Whisk the sauce again. 

Serve the sliced brisket on warmed plates with the potatoes and sauce. Garnish with freshly grated horseradish and chives.

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