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1
Preheat oven to 300 degrees.
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2
Generously season the brisket on all sides with kosher salt & black pepper, then coat with flour.
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3
Heat olive oil in a large Dutch oven over medium high heat & brown the brisket on all sides, about 10 minutes.
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4
Remove brisket from the Dutch oven & set aside.
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5
Add chopped onions & 2 tsp salt to the Dutch oven & cook until beginning to soften, about 5 minutes.
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6
Add garlic and continue to cook, stirring often, for 10 minutes.
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7
Add tomato paste & cook for 5 minutes.
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8
Next, add the bottle of red wine, bay leaves, sugar & 1 cup of water.
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9
Bring to a low simmer, scraping up the brown bits in the bottom of the pot.
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10
Put the celery, rosemary, carrots in the bottom of the Dutch oven.
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11
Place the brisket on top.
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12
Bake for 5 hours & serve with creamy horseradish sauce.
