Brisket

I think this would be a great Valentine's dinner at home, or a yummy Sunday family meal

HORSERADISH-CRUSTED BRISKET WITH CARROTS

FOR THE BRISKET
5-6 lbs beef brisket
Kosher salt & fresh ground pepper
3-4 TBS flour
2 TBS 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 tsp Sugar
4 Leafy inner stalks celery
2- 6 t0 8 inch sprigs FRESH rosemary
2 Bay leaves
1 lb Carrots, halved crosswise

FOR THE CRUST
1 Clove garlic, smashed
Kosher salt
1- 6 oz piece fresh horseradish, peeled
1/2 Cup roughly chopped FRESH parsley
2 to 3 TBS Dijon mustard

1. Prepare the brisket: Preheat the oven to 350 degrees. Generously season the brisket with salt and pepper, then coat with the flour in a large bowl. Heat the Olive oil in a large Dutch oven or ovenproof pot (possibly a roaster) over med-high heat. Brown the brisket on all sides, about 10 minutes. Transfer meat to plate.
2. Add the onions and 2 tsp salt to the pot and cook, stirring until soft, about 5 minutes. Add the garlic and cook, stirring, until the onions are caramelized, about 10 more minutes. Add the tomato paste and cook about 5 more minutes. Add the wine and 1 cup water, scraping up the browned bits from the bottom of the pot. Stir in the sugar. reduce heat to maintain a low simmer.
3. Tie the celery, rosemary and bay leaves together with kitchen twine and add to the pot along with the brisket and carrots. Cut a round of parchment paper to fit inside the pot; place directly on top of the liquid, then cover with lid. Transfer to the oven and cook 3 hrs and 30 minutes.
4. Meanwhile, make the crust: Mince and mash the garlic with 1 tsp salt. Coarsely grate the horseradish. Chop the parsley with the horseradish and garlic paste until the mixture is moist.
5. Remove the pot from oven, discard the parchment and transfer the meat to a rimmed baking sheet. Increase the oven temperature to 375 degrees. Brush the top of the brisket with the mustard, then pat with the horseradish mixture. Return the meat to the pot and bake, uncovered, until the crust is golden, 20-35 minutes.
6. Transfer the brisket to a cutting board. Discard the celery-herb bundle and skim the fat from the braising liquid; thin the remaining liquid with water, if desired. Slice the meat against the grain. Serve with the carrots, onion and braising liquid.

*Side notes- I buy all of my meat from Costco and sometimes they don't have brisket. If they don't I am going to try it on a tri-tip and cook at 200 degrees until it reaches a med-rare temp. I also have a hard time finding fresh horseradish. You can used horseradish in a jar, just remember it is more potent and taste as you go.