Horseradish Crusted Brisket with Carrotts

By rperlowitz

Ingredients

• Brisket:
• 5 to 6 lb beef brisket
• kosher salt and pepper
• 3 to 4 T. flour
• 2 T. EVOO
• 5 large Spanish onions - cut into thin wedges
• 8 cloves of garlic smashed
• 3/4 c. tomato paste
• 3 c. (1 bottle) full bodied red wine (merlot works)
• 1 t. sugar
• 4 leafy celery stalks
• 2 sprigs rosemary
• 2 bay leaves
• 1 lb carrots - halved crosswise
• Crust:
• 1 clove garlic smashed
• salt
• 1 6 oz piece horseradish peeled
• 1/2 c chopped parsley
• 2 to 3 T. Dijon mustard

Details

Servings 6
Cooking time 5mins

Preparation

Step 1

Brisket:
1. heat oven to 350. season brisket with salt & pepper, coat with flour. Heat dutch oven - brown brisket on all sides put meat on a plate
2. add onions, EVOO if needed and salt cook until caramelized @ 10 min. Add tomato paste cook @ 5 min. Add the wine, scrap the bits stir in sugar, bring to a low simmer
3. tie rosemary, bay leaves and celery into a bunch and add to pot with brisket and carrots. Cut a round of parchment paper and put on top of liquid and cover with lid.
4. transfer to oven and cook for 3 hours 30 min

Crust:
1. mince and mash garlic and salt. grate horseradish combine with chopped parsley - should be moist
2. when cooked take out meat, discard the paper and transfer the meat to a rimmed baking pan. Increase over to 375. brush meat with mustard - pat on the horseradish mixture. bake 30 min uncovered
3. skim the fat off the liquid, get rid of bundle thin with water if needed. Slice the meat serve with carrots, onions and liquid