Beef Brisket with Horseradish Sauce

Ingredients

• 1 boneless beef brisket, flat cut (4 to 4-1/2 pounds)
• 1 tablespoon vegetable oil
• 2 medium onions, thinly sliced
• 3/4 cup beef broth
• 2 cloves garlic, crushed
• 1 to 2 tablespoons prepared horseradish

Directions

1. Heat oil over medium heat in stockpot until hot. Place brisket in stockpot; brown evenly. Remove brisket.
2. 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.
3. 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.
4. Carve brisket diagonally across the grain into thin slices. Serve with horseradish sauce.

Recipe Yield: Makes 10 to 12 servings

Source: TBC
Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.