Beef Brisket with Creamy Horseradish Sauce

• 2 tablespoons olive oil
• 3 medium onions, coarsely chopped
• 3 cloves garlic, thinly sliced
• 1 first-cut brisket (3 to 4 pounds)
• Kosher salt
• Freshly ground black pepper
• 1 can (14 1/2 to 16 ounces) whole plum tomatoes, coarsely chopped, with their juices
• 1 1/2 cups dry white wine
• 2 stalks celery, chopped
• 1 bay leaf
• 1 teaspoon chopped fresh rosemary leaves
• 1 teaspoon chopped fresh oregano
• 3 carrots, peeled and cut into 1/2-inch slices
• 1/2 cup chopped fresh parsley
• 1/2 cup heavy whipping cream
• 1/2 cup mayonnaise
• 1/2 cup prepared horseradish
• 1 tablespoon Dijon mustard
• Pinch of sugar
• Kosher salt
• Freshly ground black pepper

1. Preheat the oven to 350F.
2. Heat 1 tablespoon of the oil in a large casserole or Dutch oven over medium heat.
3. Add the onions and garlic and cook, stirring, until softened and golden, about 10 minutes.
4. Remove from the heat.
5. Season the brisket generously with salt and pepper.
6. In a large skillet, heat the remaining 1 tablespoon of oil over high heat.
7. Add the brisket and cook, turning, until browned, about 4 minutes per side.
8. Put the brisket in the casserole, fat side up, on top of the onions.
9. Add the tomatoes and their juices, wine, celery, bay leaf, rosemary, and oregano.
10. Cover the casserole and bake 2 1/2 hours, basting with the pan juices and turning the meat occasionally.
11. Add the carrots and parsley and continue baking, uncovered, until the carrots are tender, about 30 minutes.
12. Let the brisket cool in the pan, then cover and refrigerate.
13. (The brisket will keep in the refrigerator for up to 2 days.)
14. About 1 hour before serving, preheat the oven to 350F.
15. Transfer the brisket to a shallow roasting pan or baking dish and spoon the juices and vegetables on top.
16. Cover tightly with foil and bake until heated through, about 45 minutes.
17. Meanwhile, prepare the horseradish sauce.
18. Whip the heavy cream in a bowl until it forms soft peaks.
19. In another bowl, combine the mayonnaise, horseradish, and mustard.
20. Add the sugar and salt and pepper to taste and stir well.
21. Fold the horseradish mixture into the whipped cream until blended.
22. The sauce will keep, covered, in the refrigerator for 3 hours.
23. Transfer the brisket to a cutting board and slice across the grain into 1/4-inch slices.
24. Arrange the meat and vegetables on a platter, drizzle with the juices, and serve with the horseradish sauce on the side.

olive oil, onions, garlic, brisket, kosher salt, freshly ground black pepper, tomatoes, white wine, stalks celery, bay leaf, rosemary, fresh oregano, carrots, parsley, heavy whipping cream, mayonnaise, horseradish, mustard, sugar, kosher salt, freshly ground black pepper

Taken from www.cookstr.com/recipes/beef-brisket-with-creamy-horseradish-sauce (may not work)