Lansdowne Braised Beef Brisket With Horseradish Sauce & Pickled Onions

Preheat oven to 325F

- Weigh Lamb and calculate final cooking at 12 min/Lb for Medium-Rare, and 15 min/Lb for Medium.

- Place a lidded large roasting pan over 2 burners at high heat for 2 min

- Add 3 tbsp olive oil and wait a minute

- Place seasoned brisket, fat side down, in pan and sear on both sides until deep brown - 8 minutes/side

- Once both sides are browned, remove brisket, reduce heat to med-high

- Add remaining olive oil & vegetables to pan & cook until caramelized, 8 - 10 min

- Stir often with a wooden spoon, scrape up crusty bits

- Turn-off heat, add balsamic vinegar & then Crispin Lansdowne

- Turn heat back up to medium-high and reduce liquids by about a quarter.

- Add beef stock & bring to boil over high heat

- Return brisket to pan, settling it so veggies surround meat

- Stock should come to the top of the brisket. Add more stock if necessary

- Cover pan tightly & Braise in oven for 4 hrs

-If fork slides in easily, brisket is done. If meat resists, cook another 15 minutes. Do not let it dry out

- Turn up heat to 400F

- Transfer brisket to a baking sheet, and return to oven until top is crispy - about 20 minutes

- Strain braising juices into a saucepan and skim the fat.

- Let meat rest 10 minutes after it comes out of the oven

- Place on a cutting board and slice thinly, against the grain

- Serve with mashed potatoes.

- Plate meat, spoon braising juices over meat, add dollop of horseradish cream.

- Top with pickled onions