Beef Brisket with Horseradish Sauce
4 to 4 1/2-pound fresh beef brisket (first cut, flat half), trimmed
1 tablespoon vegetable oil
2 medium onions, thinly sliced
3/4 cup ready-to-serve broth
2 cloves garlic, crushed
Savory carrots and prunes - recipe below
1 to 2 tablespoons prepared horseradish
Savory carrots and prunes:
In medium saucepan, combine 1 cup ready-to-serve beef broth, 1/3 cup packed brown sugar, 1 tablespoon fresh lemon juice and 1/2 teaspoon ground cinnamon. Cok and stir over medium heat until sugar is dissolved. Stir in 1 package (16 ounces) fresh baby carrots. Bring to a boil; reduce heat to low. Cover tightly and simmer 10 minutes or until carrots are crisp-tender. Stir in 1 cup pitted prunes; increase heat to medium-high. Cook, uncovered, 5 minutes or until liquid is reduced and prunes are plump; stir occasionally. Makes 6 to 8 servings.
In Dutch oven or deep large skillet, heat oil over medium heat until hot. Add beef brisket; brown evenly. Remove brisket from pan. Add onions to same pan. Cook and stir 3 minutes or until crisp-tender. Pour off drippings. Add brisket, broth and garlic. Bring to a boil; reduce heat to low. Cover tightly and simmer gently 3 to 3 1/2 hours or until brisket is tender. Remove brisket; keep warm. Meanwhile prepare savory carrots and prunes. Skim fat from pan juices. Cook pan juices, uncovered, over medium-high heat 5 minutes or until reduced by half; stir in horseradish. Carve brisket diagonally across the grain into thin slices. Serve with sauce and savory carrots and prunes. Makes 6 to 8 servings.