Beef Brisket with Horseradish Sauce

• From: The Beef Checkoff

Ingredients

• 4 to 4- 1/2 lbs beef brisket, flat cut

• 1 Tbs vegetable oil

• 2 medium onions, thinly sliced

• 3/4 cup beef broth

• 2 cloves garlic, crushed

• 1 to 2 Tbs prepared horseradish

This brisket may take some time, but the end result is a moist, flavorful meal to satisfy the entire family.

Directions

• Heat oil over medium heat in stockpot until hot. Place brisket in stockpot; brown evenly. Remove brisket.
• Add onions to same pan. Cook and stir 3 minutes or until crisp-tender. Pour off drippings. Return brisket, fat side up, to stockpot. Add beef broth and garlic; bring to a boil. Reduce heat to low; cover tightly and simmer 3 to 3-1/2 hours or until brisket is fork-tender.
• Remove brisket; keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil. Cook, uncovered, 5 minutes or until reduced by half; stir in horseradish.
• Carve brisket diagonally across the grain into thin slices. Serve with horseradish sauce.