Horseradish-Crusted Brisket With Carrots
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
55
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2720 g
Beef Brisket (point-cut)4 tbsps
All-Purpose Flour2 tbsps
Extra-Virgin Olive Oil1 clove
Garlic (smashed)3 cup
Tomato Paste1 tsp
Sugar3 tbsps
Dijon MustardDirections:
1
Prepare the brisket: Preheat the oven to 350 degrees
2
Generously season the brisket with salt and pepper, then coat with the flour in a large bowl
3
Heat the olive oil in a large Dutch oven or ovenproof pot over medium-high heat
4
Brown the brisket on all sides, about 10 minutes
5
Transfer the meat to a plate
6
Add the onions and 2 teaspoons salt to the pot and cook, stirring, until soft, about 5 minutes
7
Add the garlic and cook, stirring, until the onions are caramelized, about 10 more minutes
8
Add the tomato paste and cook about 5 more minutes
9
Add the wine and 1 cup water, scraping up the browned bits from the bottom of the pot
10
Stir in the sugar
11
Reduce the heat to maintain a low simmer
12
Tie the celery, rosemary and bay leaves together with kitchen twine and add to the pot along with the brisket and carrots
13
Cut a round of parchment paper to fit inside the pot; place directly on top of the liquid, then cover with the lid
14
Transfer to the oven and cook 3 hours, 30 minutes
15
Meanwhile, make the crust: Mince and mash the garlic with 1 teaspoon salt
16
Coarsely grate the horseradish
17
Chop the parsley with the horseradish and garlic paste until the mixture is moist
18
Remove the pot from the oven, discard the parchment and transfer the meat to a rimmed baking sheet
19
Increase the oven temperature to 375 degrees F
20
Brush the top of the brisket with the mustard, then pat with the horseradish mixture
21
Return the meat to the pot and bake, uncovered, until the crust is golden, 30 to 35 minutes
22
Transfer the brisket to a cutting board
23
Discard the celery-herb bundle and skim the fat from the braising liquid; thin the remaining liquid with water, if desired
24
Slice the meat against the grain
25
Serve with the carrots, onions and braising liquid
26
Photograph by Con Poulos