Brisket With Horseradish Gremolata Recipe (2024)

Excellent brisket. Made it for Passover. However, like all brisket recipes, I cook the brisket until it is cooked but not done (about 2+ hours). Then take it out of the oven. Cool it and slice it. Then put it back into the juices to finish cooking. That way you get incredibly tender brisket and you don't cook it 4 hours! I actually put it in the refrigerator when it was partially cooked, sliced it the next day and then cooked for about an hour. Magnificent!

The gremolata was much improved by mincing the parsely, horseradish and lemon zest together in the food processor with the addition of the juice from one lemon. This improved gremolata really brightened up the flavor of the brisket, whereas just chopping the ingredients and mixing like a salad did not. I look forward to trying some of the other posted suggestions next time I make the dish - and there WILL be a next time!

Excellent. The only change I made was to add a star anise in with the wine and the bay leaves.

Just made this for Hanukkah and it was superb!! Absolutely essential to make 1-2 days ahead for best results. Used first cut and it was perfect. Temp was too high, I would recommend 275-300 for 3 hours. One additional key is to let it cool with the braising liquid and it will soak up like a sponge.

Loved this recipe! However, I never got to the gremolata, as I forgot to buy the fresh herbs. Even though Melissa Clark stressed the importance of the fat on the meat, I still trimmed it. As a result, the meat fell apart, but melded more with the vegetables and was delicious anyway! The next night we had leftovers on top of baked potatoes. Even better!

Why does the presence of young children preclude the use of red wine in this recipe? The alcohol evaporate so what's the problem.

I cook the brisket until it is cooked but not done (about 2+ hours). Then take it out of the oven. Cool it and slice it. Then put it back into the juices to finish cooking. That way you get incredibly tender brisket and you don't cook it 4 hours! I actually put it in the refrigerator when it was partially cooked, sliced it the next day and then cooked for about an hour. Magnificent!

This was AMAZING. I followed recipe exactly until cooking time. I put it in the oven for 3 hours covered, took out, cooled, and put it in the fridge. 3 days later I sliced it, skimmed the fat and put in a 350 oven for an hour, covered. It was melt in your mouth tender and the rich flavor was so good this has replaced my mom's brisket recipe. I forgot the gremolata but no one even noticed.

Melissa Clark has an article and a video on this topic that are very helpful. The second cut is more tender and flavorful (because there is more fat throughout). The first cut will be leaner and hold its shape so that you can slice it, but it will be tougher - not necessarily tough if cooked properly, but tougher. I have cooked both. The 2nd cut always gets the more genuine praise.

a winner! i added a clove of garlic to veggies and cooked 2 1/2 hrs, chilled overnight, removed fat, sliced meat, put back in juices, and cooked another hour. 30 before done, i added halved small yellow potatoes, checked seasoning, and finished without lid.

Thanks to previous commenter Regina for suggesting a star anise in the braise: great added depth of flavor. Toss the chopped garlic and some of the thyme from the marinade into the braising liquid, and add beef stock as needed to produce enough liquid. Chill overnight to removed all the fat, then slice and reheat. VERY tender tasty and juicy meat. The gremolata was worthwhile but not life-changing. Maybe a standard horseradish sauce would do as well.

Forgot to mention: taste the braising liquid after cooking for a while. Adding a bit of sweetener (I used honey) might be needed to really make the sauce perfect.

The directions for preparing the brisket lead to a delicious result! They are also basic enough that you can add your own creativity to it. I added a can of crushed tomatoes and 1/4 cop pomagranite molasses, and added cilantro to the gremolata. It was delicious. But without any changes or add-ons this is a great recipe!

This recipe is excellent. Must have decent layer of fat on top of brisket. Can't wait to make it this year.

The rule I learned from my mom is that brisket requires about one hour per pound of meat. So a 2lb brisket would probably need about 2 hours in the oven.

I know the gremolata is a source of much discussion here. I enjoy it, family does not. What we all agree on is taking the leftover amount and mixing it with mayo to put on brisket/latke sandwiches the next day!

This was the toughest piece of meat I have ever served. I followed the recipe and the notes that suggested slicing it and reheating the next day. In all, I cooked it 5-6 hours. I don’t know what went wrong.

Incredible... As per other comments, I cooked the day before for 2 1/2 hours, sliced, and finished the next day. Doubled the wine and added some beef broth for gravy. Served with Melissa's creme fraiche horseradish sauce as I could not get the horseradish root in time. Raves all around and surely will make again.

This was excellent. Made as is for Easter and everyone loved it. It was very rich. The horseradish/parsley was a nice addition but not necessary.

So good, worth the effort and will make again. Next time will double the recipe.

Exceptionally good! Highly recommend putting in the effort to make the gremolata.

As others have said, this is delicious! Used many of the suggestions to increase the liquid and I think that helped. After 2.5 hrs of cooking and flipping every 30 minutes, our 5 lb brisket was moist, tender delicious. Will be making this again for sure.

First of all, I love NYT Cooking. The recipes are great - but the notes! After years as a subscriber, I am finally remembering to read the notes before I cook, sometimes even before I shop.We made this for Sunday dinner and folks raved. Do cook the beef part way, chill, slice and finish it off. Make the gremolata - it adds a brilliant surprising zing. And I thought I didn't like horseradish.

This was a big disappointment. The comments may help to improve but overall it was just a bit bland, which is why the gremolata was such a helpful addition. I probably would not try this again. Dull.

This brisket cook is easy and delicious - be sure you allow time for the rub marinade first & take off the garlic/thyme to avoid burning in the hot oil. I made it while cleaning out my freezer for a move, so didn't make the gremolata (beef mushroom stew gravy leftovers to use up), but it will definitely be in my Passover menu rotation from now on!

This launched me to hero status in my husband’s eyes. I couldn’t find horseradish root (went to several stores) so I skipped the gremolata, but it’s hard to imagine anything improving this amazing dish. It’s perfection.

I love, love this recipe. I've cooked it so many times I have lost count. Sometimes, gremolata is with garlic and sometimes with horseradish, regardless, it is always delicious. I usually serve with polenta.

I made it with a 2 pound brisket because I didn’t need 4-5 pounds! I only used one onion and didn’t do the gremolata but otherwise followed the recipe. Still came out wonderfully with the smaller brisket.

This recipe is just delicious! I've made it twice. Turning it every 30 minutes is the key to render an all around caramelized well seasoned beef. Guests were surprised but really enjoyed the gremolata over the slices.

Ran out of time to marinate, but it turned out delicious anyway. Like many said, the gremolata wasn't necessary but it was a great addition. The wine sauce with the veggies at the bottom was amazing and made amazing leftovers for days. We served this for an early Christmas dinner and will make this for another winter occasion in the future.