Red Wine Horseradish Brisket

Serves: 4-6

INGREDIENTS:

• 2.5-3 lbs Beef Brisket, at least 1.5 inches thick
• 2 tbsp olive oil
• ¼ cup all purpose flour
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 medium yellow onions, sliced
• 5 cloves garlic, peeled
• 2 cups canned diced tomatoes
• ½ cup Gold’s Horseradish
• 750ml red wine
• 1 tbsp brown sugar
• 1 bay leaf
• Parsley, to serve

INSTRUCTIONS:

1. Preheat the oven to 325F. Set the shelves in the oven to accommodate a lidded dutch oven.
2. Lightly flour, salt, and pepper the brisket on all sides.
3. Heat the vegetable oil in a large dutch oven over medium heat.
4. Add the brisket, and brown on both sides, about 5-6 minutes per side. Transfer the brisket to a plate or cutting board.
5. Add the onions and garlic to the dutch oven, cooking for 5-6 minutes, or until they begin to soften.
6. Add the tomatoes, horseradish, red wine, brown sugar, and bay leaf. Bring to a boil, and use a wooden spoon to scrape the browned bits from the bottom of the pot.
7. Reduce to simmer, and let cook for 5-6 minutes, or until slightly reduced.
8. Add the brisket back into the pot, cover, and transfer to the oven.
9. Cook for 2 ½ – 3 hours, or until fully cooked through and it pulls apart easily. If using a meat thermometer, it should reach 195F.
10. Transfer the brisket to a work surface, and let rest for 20 minutes.
11. Skim the fat from the liquid, and remove the bay leaf
12. Slice the brisket against the grain, and return it to the liquid. Let rest for 30 minutes.
13. Serve with chopped parsley and additional horseradish

Recipe & photography by @noshiwthmicah

#brisket #dinnerrecipes #holidayrecipes