Gail Simmons's Horseradish Brisket Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (163°C).
• STEP 2.Season the brisket with salt and pepper on both sides.
• STEP 3.Heat oil in a large Dutch oven over medium-high heat. Add the brisket and sear until browned on both sides, about 5 minutes per side.
• STEP 4.Remove the brisket from the Dutch oven and set aside.
• STEP 5.In the same Dutch oven, add the onions and garlic. Cook until softened and lightly browned, about 5 minutes.
• STEP 6.Add the tomato paste and cook for an additional 2 minutes.
• STEP 7.Stir in the beef broth, horseradish, Worcestershire sauce, brown sugar, and bay leaves.
• STEP 8.Return the brisket to the Dutch oven, cover with a lid, and transfer to the preheated oven.
• STEP 9.Cook for 3-4 hours, or until the brisket is fork-tender.
• STEP 10.Remove the brisket from the Dutch oven and let it rest for 10 minutes before slicing.
• STEP 11.Serve the sliced brisket with the cooking liquid spooned over the top.
• STEP 12.Garnish with fresh parsley, if desired.
• STEP 13.Enjoy!

Cooking Tips

• For a deeper flavor, marinate the brisket in the horseradish sauce overnight before cooking.
• If you prefer a spicier kick, add more horseradish to the sauce.
• Leftover brisket can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the brisket in a baking dish, cover with foil, and warm in a preheated oven at 325°F (163°C) until heated through.

Storage and Serving

• Store leftover brisket in an airtight container in the refrigerator for up to 3 days.
• To serve, reheat the brisket in a preheated oven at 325°F (163°C) until heated through.
• Serve the brisket with roasted vegetables and mashed potatoes for a complete meal.