Hanukkah Braised Brisket

• 6 lbs beef brisket
• kosher salt
• black pepper, freshly ground
• 4 tablespoons flour
• 2 tablespoons olive oil
• 5 large yellow onions, chopped
• 8 garlic cloves, smashed
• 34 cup tomato paste
• 1 (750 ml) bottle full-bodied red wine
• 1 teaspoon sugar
• 4 stalks celery
• 2 sprigs rosemary
• 2 bay leaves
• 1 lb baby carrots

1. Preheat oven to 300 degrees.
2. Generously season the brisket on all sides with kosher salt & black pepper, then coat with flour.
3. Heat olive oil in a large Dutch oven over medium high heat & brown the brisket on all sides, about 10 minutes.
4. Remove brisket from the Dutch oven & set aside.
5. Add chopped onions & 2 tsp salt to the Dutch oven & cook until beginning to soften, about 5 minutes.
6. Add garlic and continue to cook, stirring often, for 10 minutes.
7. Add tomato paste & cook for 5 minutes.
8. Next, add the bottle of red wine, bay leaves, sugar & 1 cup of water.
9. Bring to a low simmer, scraping up the brown bits in the bottom of the pot.
10. Put the celery, rosemary, carrots in the bottom of the Dutch oven.
11. Place the brisket on top.
12. Bake for 5 hours & serve with creamy horseradish sauce.

beef brisket, kosher salt, black pepper, flour, olive oil, yellow onions, garlic, tomato paste, red wine, sugar, stalks celery, rosemary, bay leaves, baby carrots

Taken from www.food.com/recipe/hanukkah-braised-brisket-525271 (may not work)