- 5 to 6 pounds point-cut beef brisket
- salt & pepper
- 3 to 4 T. flour
- 2 T. extra-virgin olive oil
- 5 large Spanish onions,thin wedges
- 8 cloves garlic, smashed
- 3/4 cup tomato paste
- 3 cups red wine
- 1 teaspoon sugar
- 4 leafy inner stalks celery
- 2 6-to-8-inch sprigs fresh rosemary
- 2 bay leaves
- 1 pound carrots, halved crosswise
For the Crust:
- 1 clove garlic, smashed
- 1 6-ounce piece fresh horseradish, peeled
- 1/2 cup roughly chopped fresh parsley
- 2 to 3 tablespoons dijon mustard
Prepare the brisket: Preheat the oven to 350 degrees.Season the brisket with salt and pepper, then coat with the flour in a large bowl. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the brisket on all sides. Transfer the meat to a plate.
Add the onions and 2 teaspoons salt to the pot and cook, stirring, until soft, about 5 minutes. Add the garlic and cook,stirring, until the onions are caramelized, about 10 more minutes. Add the tomato paste and cook about 5 more minutes. 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 a low simmer.
Tie the celery,rosemary and bay leaves together with twine and add to the pot along with the brisket and carrots. Cut a round of parchment paper to fit inside the pot; place directly on top of the liquid, then cover with the lid. Transfer to the oven and cook 3 hours.
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.
Remove the pot from the oven, discard the parchment and transfer the meat to a rimmed baking sheet. Raise temperature to 375 degrees.Brush the top of the brisket with mustard, then add horseradish mixture. Return the meat to the pot and bake,uncovered, until the crust is golden, 30 to 35 minutes.
Transfer the brisket to a cutting board. Discard the bundle.Slice the meat against the grain.Serve.