Bbq Beef Brisket With Horseradish Cream

• 1 fresh beef brisket (4 pounds)
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 3 tablespoons olive oil
• 2 large onions, chopped
• 4 garlic cloves, sliced
• 3 cups beef broth
• 1 bottle (18 ounces) barbecue sauce
• 6 fresh thyme sprigs
• 1/4 cup chopped chipotle peppers in adobo sauce
• 1/2 cup heavy whipping cream
• 1/2 cup sour cream
• 1/4 cup cider vinegar
• 1/4 cup prepared horseradish
• 1/2 teaspoon salt

1. Sprinkle brisket with pepper and salt. In an ovenproof Dutch oven, brown meat in oil on all sides. Remove and keep warm.
2. In the same pan, saute onions until crisp-tender. Add garlic; cook 1 minute longer. Return brisket to the pan. Add the broth, barbecue sauce, thyme and chipotle peppers. Bring to a boil. Cover and bake at 350u0b0 for 3 to 3-1/2 hours or until meat is tender.
3. In a small bowl, beat the cream, sour cream, vinegar, horseradish and salt until thickened. Cover and refrigerate until serving.
4. Remove brisket to a serving platter. Skim fat from cooking juices; discard thyme sprigs. Thinly slice meat across the grain. Serve with cooking juices and horseradish cream.

fresh beef brisket, pepper, salt, olive oil, onions, garlic, beef broth, barbecue sauce, thyme, peppers, heavy whipping cream, sour cream, cider vinegar, horseradish, salt

Taken from www.tasteofhome.com/recipes/bbq-beef-brisket-with-horseradish-cream/ (may not work)