Hanukkah Braised Brisket

Deliciously flavorful & tender brisket. Can be made a day ahead.. Skim fat off the chilled dish & cut the brisket into thin slices. Return the brisket to the sauce, cover & warm in a 300 degree oven until hot throughout, about 1 1/2 hours

• Ready In: 5 hrs 30 mins
• Serves: 6

Ingredients

• 6  lbs beef brisket
•  kosher salt
•  black pepper, freshly ground
• 4  tablespoons flour
• 2  tablespoons olive oil
• 5  large yellow onions, chopped
• 8  garlic cloves, smashed
• 3⁄4 cup tomato paste
• 1 (750 ml) bottle full-bodied red wine
• 1  teaspoon sugar
• 4  stalks celery
• 2  sprigs rosemary
• 2  bay leaves
• 1  lb  baby carrots

Directions

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