Gail Simmons's Horseradish Brisket

Name: Gail Simmons's Horseradish Brisket
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 8
Cuisine: Jewish
Ingredients: 2 kilograms first-cut brisket; 710 milliliters beef stock or low-sodium broth; 4 carrots, cut crosswise 1 inch thick; 2 ribs celery ribs, cut into 1 inch pieces; 473 milliliters dry red wine; 2 bay leaves, preferably fresh; 4 garlic cloves, minced; 118 milliliters prepared white horseradish, drained; 8 servings Kosher salt and freshly ground pepper; 2 mediums onions, halved and thinly sliced; 2 mediums parsnips, halved lengthwise and cut crosswise 1 inch thick; 4 Tbsps vegetable oil; 4 mediums Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces

The recipe Gail Simmons's Horseradish Brisket is ready in roughly 4 hours and 30 minutes and is definitely a super gluten free and dairy free option for lovers of Jewish food. This recipe covers 45% of your daily requirements of vitamins and minerals. One serving contains 711 calories, 70g of protein, and 30g of fat. This recipe serves 8. It will be a hit at your Hanukkah event. Head to the store and pick up vegetable oil, beef stock, yukon gold potatoes, and a few other things to make it today. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert.

Instructions

Preheat the oven to 32

Equipment you will use

Oven

Season the brisket generously with salt and pepper. In a very large enameled cast-iron casserole, heat 3 tablespoons of the vegetable oil.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Add the brisket and cook over moderately high heat, turning, until browned all over, about 12 minutes. Using tongs, carefully transfer the brisket to a rimmed baking sheet, fat side up.

Equipment you will use

Baking Sheet

Tongs

Pour off all but 3 tablespoons of the fat from the casserole.

Add the onions and half of the garlic and cook over moderate heat until softened, about 3 minutes.

Ingredients you will need

Garlic

Onion

Add the carrots, parsnips and celery and cook over moderate heat until browned in spots, about 6 minutes.

Ingredients you will need

Parsnip

Carrot

Celery

Meanwhile, in a small bowl, combine 1/4 cup of the prepared horseradish with the remaining garlic and 1/2 tablespoon of vegetable oil.

Ingredients you will need

Horseradish Sauce

Vegetable Oil

Garlic

Equipment you will use

Bowl

Spread the garlic-horseradish paste on the fat side of the brisket.

Ingredients you will need

Horseradish

Garlic

Spread

Pour the red wine into the casserole. Bring to a boil and cook over high heat, scraping up the browned bits from the bottom of the casserole, 1 minute. Push the vegetables to the side of the casserole and add the bay leaves. Set the brisket, horseradish side up, in the center of the casserole.

Ingredients you will need

Horseradish

Bay Leaves

Vegetable

Red Wine

Pour the beef stock around the brisket and bring to a simmer over moderate heat. Cover the casserole, transfer to the oven and cook for 1 hour.

Ingredients you will need

Beef Stock

Equipment you will use

Oven

Scatter the potatoes around the brisket, cover and cook for about 2 hours longer, until the meat is very tender. Increase the oven temperature to 35

Ingredients you will need

Potato

Meat

Equipment you will use

Oven

Uncover the casserole and roast for about 30 minutes, until the brisket is browned on top and the gravy has thickened.

Ingredients you will need

Gravy

Carefully transfer the brisket to a carving board and let rest for 30 minutes. Discard the bay leaves. Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.

Ingredients you will need

Bay Leaves

Vegetable

Equipment you will use

Slotted Spoon

Aluminum Foil

Pour the brisket cooking liquid into a fat separator and let stand until the fat rises to the surface.

Pour the cooking liquid into a gravy boat and discard the fat.

Ingredients you will need

Gravy

Equipment you will use

Gravy Boat

Whisk the remaining 1/4 cup of prepared horseradish into the gravy and season with salt and pepper.

Ingredients you will need

Horseradish Sauce

Salt And Pepper

Gravy

Equipment you will use

Whisk

Thinly slice the brisket across the grain and transfer to the platter with the vegetables. Spoon some of the gravy over the brisket and vegetables and serve, passing the remaining gravy at the table.

Ingredients you will need

Vegetable

Grains

Gravy