Weekend Brisket

• 2 garlic cloves minced
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper freshly
• 2 tablespoons light molasses honey, or sorghum
• 2 tablespoons yellow mustard
• 1/4 teaspoon ground red pepper
• 1 brisket 4- to 5-lb., flat, trimmed
• 1 yellow onion halved and thinly sliced
• 1 tablespoon vegetable oil
• 6 garlic cloves chopped
• 1 cup beef broth
• horseradish cream
• 1 cup sour cream
• 1 teaspoon prepared horseradish
• 1 garlic clove minced
• 1 jalapeno pepper pickled, stemmed, seeded, and minced, optional
• salt to taste

1. Stir together first 6 ingredients in a small bowl to form a paste. Rub on brisket, and let stand at room temperature 1 hour.
2. Preheat oven to 250u0b0. Cook onion in hot oil in a large Dutch oven over medium-high heat, stirring occasionally, 5 minutes or until tender. Add 6 garlic cloves, and saute 30 seconds. Remove from heat, and add beef broth, stirring to loosen browned bits from bottom of skillet. Place brisket in Dutch oven, fat side up. Spoon onion mixture over brisket.
3. Bake, covered, at 250u0b0 for 4 to 5 hours or until fork-tender. Let stand 30 minutes. Thinly slice brisket across the grain. Serve with Horseradish Cream.
4. Horseradish Cream: Stir together sour cream, horseradish, minced garlic, and, if desired, pickled jalapeno pepper in a small bowl. Add salt to taste. Refrigerate up to 1 week.

garlic, kosher salt, ground black pepper, light molasses honey, yellow mustard, ground red pepper, brisket, yellow onion, vegetable oil, garlic, beef broth, horseradish cream, sour cream, horseradish, garlic, pepper, salt

Taken from www.yummly.com/recipe/Weekend-Brisket-879620 (may not work)