MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Horseradish-Crusted Brisket w/Carrots
Categories: Beef, Vegetables, Herbs
Yield: 7 Servings

MMMMM--------------------------BRISKET-------------------------------
6 lb Point-cut beef brisket
Kosher salt & fresh ground
- pepper
4 tb All-purpose flour
2 tb Extra-virgin olive oil
5 lg Spanish onions; in thin
- wedges
8 cl Garlic; smashed
3/4 c Tomato paste
3 c Full-bodied red wine
1 ts Sugar
4 Leafy inner ribs celery
2 6" to 8") sprigs fresh
- rosemary
2 Turkish bay leaves
1 lb Carrots; halved crosswise

MMMMM---------------------------CRUST--------------------------------
1 cl Garlic; smashed
Salt
6 oz Piece fresh horseradish;
- peeled
1/2 c Rough chopped fresh parsley
3 tb Dijon mustard

Recipe courtesy of Food Network Magazine

PREPARE THE BRISKET: Set the oven @ 350øF/175øC.

Generously season the 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 the brisket on all sides, about 10 minutes.
Transfer the meat to a plate.

Add the onions and 2 teaspoons salt to the pot and cook,
stirring, until soft, about 5 minutes. Add the garlic
and cook, stirring, until the onions are caramelized,
about 10 more minutes. Add the tomato paste and cook
about 5 more minutes. Add the wine and 1 cup water,
scraping up the browned bits from the bottom of the
pot. Stir in the sugar. Reduce the heat to maintain
a low simmer.

Tie the celery, rosemary and bay leaves together with
kitchen twine and add to the pot along with the brisket
and carrots. Cut a round of parchment paper to fit
inside the pot; place directly on top of the liquid,
then cover with the lid. Transfer to the oven and cook
3 hours, 30 minutes.

MEANWHILE, MAKE THE CRUST: Mince and mash the garlic
with 1 teaspoon 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, discard the parchment and
transfer the meat to a rimmed baking sheet. Increase the
oven temperature to 375øF/190øC. Brush the top of the
brisket with the mustard, then pat with the horseradish
mixture. Return the meat to the pot and bake, uncovered,
until the crust is golden, 30 to 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 liquid with water, if desired.
Slice the meat against the grain. Serve with the carrots,
onions and braising liquid.

Yield: 6-8 servings

From: http://www.foodnetwork.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Jewish Brisket
Categories: Beef, Herbs, Vegetables
Yield: 7 servings

2 ts Dried oregano
1 tb Sweet paprika
1 tb Fresh ground black pepper;
More to taste
1 tb Kosher salt; more to taste
5 lb Flat cut beef brisket;
- trimmed of any large
- pieces of fat
3 tb Oil
3 1/2 c Chicken stock
14 1/2 oz Can diced tomatoes
2 Bay leaves
3 md Yellow onions; thin sliced
3 md Garlic cloves; minced

Set the oven @ 350ºF/175ºC.

Meanwhile, in a small bowl, stir together the oregano,
paprika, pepper, and salt, then rub all over the
brisket.

In a large Dutch oven over medium-high heat, heat the
oil until it shimmers, then add the brisket and sear
until browned on both sides, about 10 minutes per side.
Remove from the pot and set aside.

Pour off and discard the rendered fat from the pot, then
return the pot to medium-high heat and add the stock,
tomatoes, and bay leaves. Bring to a simmer, using a
wooden spoon to scrape up any browned bits stuck to the
bottom. Add the brisket and its accumulated juices, and
scatter the onions and garlic atop the meat. Cover the
pot, transfer to the oven, and cook for 1 hour. Remove
the lid and continue cooking until the onions begin to
melt, about 1 hour more. Push some of the onions and
garlic into the braising liquid surrounding the brisket.
Cover the pot again, and continue cooking until the meat
is very tender when pierced with the tip of a sharp
knife, about 2 hours more.

Transfer the meat to a cutting board and loosely tent
with foil. The onions and garlic that remain in the pot
should be very soft, and the braising juices rich and
saucy. If the juices are watery, return the pot to the
stovetop and simmer over medium heat until the juices
thicken, about 5 minutes. Season to taste with
additional salt and pepper.

To serve, slice the brisket against the grain, transfer
to a serving platter, and spoon the vegetables and sauce
on top.

By: Kelly Alexander

Yield: serves 6-8

RECIPE FROM: https://www.saveur.com

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