Braised Hanukkah Brisket

By Lulubelle

Taste of Home - Nov 2013
MWLW Approved

Ingredients

• 2 TBSP Canola Oil
• 1 fresh Beef Brisket (4 to 5 lbs)
• 3 Celery ribs, cut into 1 inch pieves
• 3 Carrots, cut into 1/4 inch slices
• 2 Onions, sliced
• 1 lb Mushrooms, fresh
• 3/4 Cup Water
• 3/4 Cup Tomato Sauce
• 3 TBSP Worcestershire Sauce
• 1 TBSP prepared Horseradish

Preparation

Step 1

In a Dutch oven, heat oil over medium heat. Brown brisket on both side. Remove from pan.
Add celery, carrots and onions to same pan; cook and stir 4 to 6 minutes or til crisp tender. Stir in mushrooms, water, tomato sauce, worcestershire sauce and horseradish.
Return brisket to pan, fat side up. Bring mixture to a boil. Reduce heat;
simmer, covered, 2.5 to 3 hours or til meat is tender. Remove beef and veges;
keep warm. Skim fat from pan juices. If desired, thicken juices.
Cut brisket diagonally across the grain into thin slices. Serve with veges
and pan juices.

Note: This is a fresh beef brisket, not corned beef