Brisket With Sour Cream Sauce – a delicious recipe with fresh beef brisket, paprika, fresh poblano chile, onion, beef broth, red wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Trim fat from meat. If necessary, cut meat to fit into 3.5 - 4 quart slow cooker. Place meat in cooker; sprinkle with parika. Sprinkle lightly with salt and ground black pepper. Top with chile pepper and onion. Add broth and vinegar.
2
Cover and cook on low for 10-12 hours or on high for 5-6 hours. Transfer meat to serving platter, reserving juices. Cover meat and keep warm.
3
For sauce: Skim off fat from juices. Measure 1 cup juices. In small bowl, combine sour cream and arrowroot. Slowly whisk in juices; return to slow cooker. If using low setting, turn slow cooker to high. Cover and cook about 15 minutes more or until sauce is thickened.
4
Thinly slice meat across the grain. Serve meat with sauce.
132
kcal
Calories
9
g
Fat
5
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 fresh beef brisket, 1 teaspoon paprika, 3/4 cup finely chopped fresh poblano chile, 1/2 cup chopped onion, and more.
Yes, Brisket With Sour Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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