Tangy braised brisket with shallots & horseradish from Something from Nothing (page 284) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Long-cooked potatoes, garlic & lemon; Forever-roasted squash with browned butter dates; Beets with celery, apple & tahini; Fruit salad with chives & sticky walnuts

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken broth for beef broth, white wine vinegar for distilled vinegar, and soy sauce or tamari for Worcestershire sauce.

  • jdejong on March 02, 2026

    This was incredible! I used homemade beef stock, peeled the garlic, and cooked it for the full 3 1/2 hours. I was a bit skeptical about the amount of vinegar, but it was perfect. The brisket was tender and full of flavor from the shallots and garlic. Another solid recipe from this book.

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