-
1
Prepare the brisket: Preheat the oven to 350 degrees.
-
2
Generously season the brisket with salt and pepper, then coat with the flour in a large bowl.
-
3
Heat the olive oil in a large Dutch oven or ovenproof pot over medium-high heat.
-
4
Brown the brisket on all sides, about 10 minutes.
-
5
Transfer the meat to a plate.
-
6
Add the onions and 2 teaspoons salt to the pot and cook, stirring, until soft, about 5 minutes.
-
7
Add the garlic and cook, stirring, until the onions are caramelized, about 10 more minutes.
-
8
Add the tomato paste and cook about 5 more minutes.
-
9
Add the wine and 1 cup water, scraping up the browned bits from the bottom of the pot.
-
10
Stir in the sugar.
-
11
Reduce the heat to maintain a low simmer.
-
12
Tie the celery, rosemary and bay leaves together with kitchen twine and add to the pot along with the brisket and carrots.
-
13
Cut a round of parchment paper to fit inside the pot; place directly on top of the liquid, then cover with the lid.
-
14
Transfer to the oven and cook 3 hours, 30 minutes.
-
15
Meanwhile, make the crust: Mince and mash the garlic with 1 teaspoon salt.
-
16
Coarsely grate the horseradish.
-
17
Chop the parsley with the horseradish and garlic paste until the mixture is moist.
-
18
Remove the pot from the oven, discard the parchment and transfer the meat to a rimmed baking sheet.
-
19
Increase the oven temperature to 375 degrees F. Brush the top of the brisket with the mustard, then pat with the horseradish mixture.
-
20
Return the meat to the pot and bake, uncovered, until the crust is golden, 30 to 35 minutes.
-
21
Transfer the brisket to a cutting board.
-
22
Discard the celery-herb bundle and skim the fat from the braising liquid; thin the remaining liquid with water, if desired.
-
23
Slice the meat against the grain.
-
24
Serve with the carrots, onions and braising liquid.
-
25
Photograph by Con Poulos
