Horseradish Crusted Brisket With Carrots
Ingredients
- 5 to 6 pounds point-cut beef brisket
- Kosher salt and freshly ground pepper
- 3 to 4 tablespoons all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 5 large Spanish onions, cut into thin wedges
- 8 cloves garlic, smashed
- 3/4 cup tomato paste
- 3 cups (1 bottle) full-bodied red wine
- 1 teaspoon sugar
- 4 leafy inner stalks celery
- 2 6-to-8-inch sprigs fresh rosemary
- 2 bay leaves
- 1 pound carrots, halved crosswise
- 1 clove garlic, smashed
- Kosher salt
- 1 6-ounce piece fresh horseradish, peeled
- 1/2 cup roughly chopped fresh parsley
- 2 to 3 tablespoons dijon mustard
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