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1855 Beef Brisket & Horseradish Sauce

Name: 1855 Beef Brisket & Horseradish Sauce
Cuisine: American
Ingredients: 5 ½-pound 1855 beef brisket; Salt and freshly ground black pepper; 3 ½ tbsp. vegetable oil; 2 medium onions, halved and thinly sliced; 4 garlic cloves, minced; 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 prepared white 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 ½-inch pieces

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Ingredients

Brisket
5 ½-pound 1855 beef brisket
Salt and freshly ground black pepper
3 ½ tbsp. vegetable oil
2 medium onions, halved and thinly sliced
4 garlic cloves, minced
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 prepared white 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 ½-inch pieces

Instructions

Preheat your oven to 325F.
Using the salt and pepper, season the meat on all sides.
In a very large Dutch oven dish on the stove top, heat three of the tablespoons of the vegetable oil.
Add the seasoned meat and cook on high heat until browned for about 12 minutes, making sure to turn it throughout.
Transfer the meat using tongs to a rimmed baking sheet, set aside.
Make sure the fat side is up. With the remaining fat and oil mixture in the Dutch oven, save 3 tablespoons in the dish.
To the Dutch oven, add the onions and half of the minced garlic. Cook this over medium heat for about three minutes until softened.
Then add the carrots, parsnips, and celery. Continuing cooking at medium heat for another six minutes until browned in spots.
In a small bowl, mix together 1/4 cup of the horseradish with the remaining garlic and 1/2 tablespoon of vegetable oil.
On the fat side of the meat that is on the baking sheet, spread the paste.
Pour the red wine into the Dutch oven with the browned vegetables, bringing it to a boil and cooking over high heat for about one minute. Make sure to scrape the browned bits off the bottom of the dish, and then push the vegetables to the side of the Dutch oven and add the bay leaves to the center.
Place the meat, fat-side and paste-side up, in the center of the Dutch oven. Pour in the beef stock and bring it to a simmer over medium heat.
Cover the Dutch oven, remove from the stove, and transfer it to the oven. Cook for one hour.
Take the dish out of the oven to place the potatoes around the meat, cover it back up, and cook for about another two hours.
Remove the cover of the Dutch oven and continue to bake it at a reduced temperature of 350F for about 30 minutes. When the meat is browned and tender, and the gravy has thickened, it is done.
Take the Dutch oven dish out of the oven and remove the meat, placing it on a carving board to let it rest for about 30 minutes.
Discard the bay leaves and move the vegetables to a platter for serving. Make sure to cover them with foil to keep it warm while the meat rests.
Pour the remaining meat cooking liquid from the Dutch oven into a fat separator, let sit until the fat rises to the top. Use the cooking liquid in a gravy boat while discarding the fat.
In the gravy boat, whisk the remaining 1/4 cup of prepared horseradish and season it with salt and pepper.
After letting the meat rest, thinly slice the meat across the grain and transfer to the serving platter with the vegetables. Top all of it with some of the gravy to serve. Use the remaining gravy for serving at the table.