- 6
- 75 mins
- 80 mins
Ingredients
- For Brisket:
- 5-6 lb point cut beef brisket
- Kosher salt and fresh ground pepper
- 3-4 tbs all-purpose flour
- 2 tbs extra virgin olive oil
- 5 large Spanish onions, cut into thin wedges
- 8 large garlic cloves, smashed
- 3/4 cup tomato paste
- 3 cups (1 bottle) full-bodied red wine
- 1 tsp sugar
- 4 leafy inner stalks of celery
- 2 6-8 inch spigs fresh rosemary
- 2 bay leafs
- 1 pound carrots, halved crosswise.
- For Crust:
- 1 clove garlic, smashed
- Kosher salt
- 1 6-ounce piece fresh horseradish, peeled
- 1/2 cup roughly chopped fresh parsley
- 2-3 tbs dijon mustard
Preparation
Step 1
>Prepare the brisket. Preheat the oven to 350. Generously season brisket with salt and pepper. then coat with the flour in a large bowl. Heat the olive oil in a large Dutch oven or ovenproof pot over medium high heat. Brown brisket on all sides, about 10 minutes. Transfer the meat to a plate.
>Add the onions and 2 tsp salt to the pot and cook, stirring, until soft, about 5 minutes. Add garlicand cook, stirring, until onions are caramelized, about 10 minutes more. Add tomato paste and cook about 5 more minutes. Add the wine and 1 cup water, scraping up browned bits from the bottom of the pot. Stir in the sugar. Reduce heat to maintain a low simmer.
>Tie celery, rosemary, and bay leaf together with kitchen twine and add to the pot along with the brisket and carrots. Cut a round of parchment paper to fit inside of pot; place directly on top of the liquid. Transfer to oven and cook 3 hours and 30 minutes.
>Meanwhile make the crust: Mince and mash the garlic with 1 tsp salt. Coarsely grate the horseradish. Chop the parsley with the horseradish and garlic paste until the mixture is moist.
>Remove the pot from the oven and discard the parchment and transfer the meat to a rimmed baking sheet. Increase oven temp to 375. Brush the top of the brisket with the mustard, then pat with the horseradish mixture. Return the meat to the pot and bake, uncovered wuntil the cust is golden 30-35 minutes.
>Transfer the brisket to a cutting board. Discard the celery herb bundle and skim the fat from the braising liquid; thin the remaining liq1uid with water if desired. Slice meat against the grain. Serve with the carrots, onions and braising liquid.