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