Piquant
Brisket with Horseradish Gravy
One 5 1/2-pound first-cut
brisket
Kosher salt
and freshly ground pepper
3
tablespoons. vegetable oil
2 medium
onions, halved and thinly sliced
3 tablespoons
minced or pressed garlic
4 carrots,
cut crosswise 1 inch thick
2 medium
parsnips, halved lengthwise and
cut crosswise 1 inch thick
2 celery
ribs, cut into 1 inch pieces
1/2 cup
Gold’s White All-Natural
Horseradish, drained
2 cups dry
red wine
2 bay leaves,
preferably fresh
3 cups beef
stock or low-sodium broth
4 medium
Yukon Gold potatoes, peeled and
cut into 1 1/2-inch pieces
Preheat the
oven to 325°. Season the brisket
generously with salt and pepper.
Heat 3 tablespoons of vegetable
oil in an oven safe skillet and
brown brisket all over. Remove
the brisket to a platter.
Pour off all
but 3 tablespoons of the fat
from the skillet. Add the onions
and half of the garlic and cook
over moderate heat until
softened. Add the carrots,
parsnips and celery and cook for
6 minutes more.
Combine 1/4
cup of the prepared horseradish,
the remaining garlic and 1/2
tablespoon of vegetable oil.
Spread the garlic-horseradish
paste on the fat side of the
brisket.
Pour the red
wine into the skillet. Bring to
a boil and cook over high heat,
scraping up the browned bits for
1 minute. Push the vegetables to
the side of the skillet and add
the bay leaves. Set the brisket,
horseradish side up, in the
center of the skillet. Pour the
beef stock around the brisket
and bring to a simmer over
moderate heat. Cover the
skillet, transfer to the oven
and cook for 1 hour.
Scatter the
potatoes around the brisket,
cover and cook another 2 hours,
until the meat is very tender.
Increase the oven temperature to
350°. Uncover roast for about 30
minutes
Transfer the
brisket to a carving board and
let rest for 30 minutes. Discard
the bay leaves. Transfer the
vegetables to a serving platter.
Pour the cooking liquid into a
gravy boat and discard the fat.
Whisk the remaining 1/4 cup of
prepared horseradish into the
gravy and serve alongside thinly
sliced brisket.