Horseradish-Crusted Brisket With Carrots

Name: Horseradish-Crusted Brisket With Carrots
Prep time: 5 h 15 min
Cook time: 5 h 15 min
Total time: 5 h 15 min
Yield: 8
Cuisine: Jewish
Ingredients: 2 bay leaves; 2 kilograms point-cut beef brisket; 454 grams carrots, halved crosswise; 4 leafy inner stalks celery; 2 Tbsps dijon mustard; 3 Tbsps all-purpose flour; 170 grams fresh horseradish, peeled; 118 milliliters roughly chopped fresh parsley; 12 inches fresh rosemary; 710 milliliters (1 bottle) full-bodied red wine; 1 clove garlic, smashed; 8 cloves garlic, smashed; 8 servings Kosher salt; 8 servings Kosher salt and freshly ground pepper; 2 Tbsps extra-virgin olive oil; 5 larges Spanish onions, cut into thin wedges; 1 teaspoon sugar; 177 milliliters tomato paste

Horseradish-Crusted Brisket With Carrots

The recipe Horseradish-Crusted Brisket With Carrots is ready in roughly 5 hours and 15 minutes and is definitely an excellent dairy free option for lovers of Jewish food. This main course has 647 calories, 62g of protein, and 25g of fat per serving. This recipe serves 8. It can be enjoyed any time, but it is especially good for Hanukkah. If you have kosher salt, rosemary, horseradish, and a few other ingredients on hand, you can make it. To use up the full bodied red wine you could follow this main course with the Semolina Cakes with Fig Compote as a dessert.

Instructions

Prepare the brisket: Preheat the oven to 350 degrees. Generously season the brisket with salt and pepper, then coat with the flour in a large bowl.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Equipment you will use

Bowl

Oven

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.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Transfer the meat to a plate.

Ingredients you will need

Meat

Add the onions and 2 teaspoons salt to the pot and cook, stirring, until soft, about 5 minutes.

Ingredients you will need

Onion

Salt

Equipment you will use

Pot

Add the garlic and cook, stirring, until the onions are caramelized, about 10 more minutes.

Ingredients you will need

Garlic

Onion

Add the tomato paste and cook about 5 more minutes.

Ingredients you will need

Tomato Paste

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.

Ingredients you will need

Sugar

Water

Wine

Equipment you will use

Pot

Tie the celery, rosemary and bay leaves together with kitchen twine and add to the pot along with the brisket and carrots.

Ingredients you will need

Bay Leaves

Rosemary

Carrot

Celery

Equipment you will use

Kitchen Twine

Pot

Cut a round of parchment paper to fit inside the pot; place directly on top of the liquid, then cover with the lid.

Equipment you will use

Baking Paper

Pot

Transfer to the oven and cook 3 hours, 30 minutes.

Equipment you will use

Oven

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.

Ingredients you will need

Garlic Paste

Horseradish

Parsley

Garlic

Crust

Ground Meat

Salt

Remove the pot from the oven, discard the parchment and transfer the meat to a rimmed baking sheet. Increase the oven temperature to 375 degrees F.

Ingredients you will need

Meat

Equipment you will use

Baking Sheet

Oven

Pot

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.

Ingredients you will need

Horseradish

Mustard

Crust

Meat

Equipment you will use

Oven

Pot

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.

Ingredients you will need

Celery

Grains

Water

Meat

Equipment you will use

Cutting Board