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Brisket, sauerkraut & horseradish cream

Method

  • Heat a little oil in a pressure cooker and gently sauté the bacon for a few minutes until it begins to crisp, continually stirring. 
  • Add the onion and garlic. Stir and cook until tender. 
  • Place the beef on top, fat side up. Season quite well, spread a layer of sauerkraut on top and pour over the wine and stock. Cover, bring to pressure and cook on high for 8 mins. Then turn the heat down to medium and cook for 1½ hours. Turn off the cooker and set aside for 30 mins, still covered
  • Mix together the sour cream, horseradish cream and chives. 
  • Serve the sliced brisket on a bed of sauerkraut with a dollop of horseradish cream on top. 
  • adapted from a recipe in “The Pressure Cooker Gourmet” by Victoria Wise

Ingredients

  • olive oil
  • 4 rashers streaky bacon, chopped
  • 1 large onion, sliced
  • 2 garlic cloves, crushed
  • 1 kg untrimmed beef brisket (from the front end)
  • sea salt & freshly ground pepper
  • 750 gm sauerkraut, rinsed & drained
  • ¾ cup dry white wine
  • 3 cups chicken stock
  • 2 heaped tbsp sour cream
  • 1 heaped tbsp horseradish cream
  • 2 tbsp snipped chives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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