Braised Beef Brisket

By dkanon

Ingredients

• 2 tablespoons canola oil
• 1 fresh beef brisket (4 to 5 pounds)
• 3 celery ribs, cut into 1-inch pieces
• 3 large carrots, cut into 1/4-inch slices
• 2 large onions, sliced
• 1 pound medium fresh mushrooms
• 3/4 cup cold water
• 3/4 cup tomato sauce
• 3 tablespoons Worcestershire sauce
• 1 tablespoon prepared horseradish

Preparation

Step 1

In a Dutch oven, heat oil over medium heat. Brown brisket on both sides. Remove from pan.

Add celery, carrots and onions to same pan; cook and stir 4-6 minutes or until crisp-tender. Stir in remaining ingredients.

Return brisket to pan, fat side up. Bring mixture to a boil. Reduce heat; simmer, covered, 2-1/2 to 3 hours or until meat is tender. Remove beef and vegetables; keep warm. Skim fat from pan juices. If desired, thicken juices.

Cut brisket diagonally across the grain into thin slices. Serve with vegetables and pan juices.
Yield: 12 servings (4 cups vegetables).