Braised Hanukkah Brisket

• 2 tablespoons canola oil
• 1 fresh beef brisket (4 to 5 pounds)
• 3 celery ribs, cut into 1-inch pieces
• 3 large carrots, cut into 1/4-inch slices
• 2 large onions, sliced
• 1 pound medium fresh mushrooms
• 3/4 cup cold water
• 3/4 cup tomato sauce
• 3 tablespoons Worcestershire sauce
• 1 tablespoon prepared horseradish

1. In a Dutch oven, heat oil over medium heat. Brown brisket on both sides. Remove from pan.
2. Add celery, carrots and onions to same pan; cook and stir 4-6 minutes or until crisp-tender. Stir in remaining ingredients.
3. Return brisket to pan, fat side up. Bring mixture to a boil. Reduce heat; simmer, covered, 2-1/2 to 3 hours or until meat is tender. Remove beef and vegetables; keep warm. Skim fat from pan juices. If desired, thicken juices.
4. Cut brisket diagonally across the grain into thin slices. Serve with vegetables and pan juices.

canola oil, fresh beef brisket, celery, carrots, onions, mushrooms, cold water, tomato sauce, worcestershire sauce, horseradish

Taken from www.tasteofhome.com/recipes/braised-hanukkah-brisket/ (may not work)