Red-Wine Braised Beef Brisket W. Horseradish Sauce (Sara Moulton - cooking recipe

Ingredients

1 head garlic, large, separated into cloves but not peeled
1 cup all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
5 lbs beef brisket (preferably the 2nd cut also called the point cut)
2 tablespoons olive oil
2 large onions, thinly sliced
3 cups dry red wine
1/4 cup tomato paste
2 dried bay leaves (preferably Turkish)
1 teaspoon dried thyme
1 quart chicken stock (preferably homemade)
1/2 cup horseradish, finely grated fresh (or drained prepared)
1 tablespoon white wine vinegar
1 cup mayonnaise
1 tablespoon fresh chives, snipped
1 tablespoon lemon juice
kosher salt, to taste
ground black pepper, to taste

Preparation

If using a slow cooker, skip this step entirely: place your oven shelf so your casserole or Dutch oven will be in the bottom third of the oven and preheat the oven to 325 degrees F.
Fill a small saucepan with water, and bring to a boil over high heat.
Add the garlic cloves, bring back to a boil, and cook rapidly until slightly softened, about 1 minute.
Use a slotted spoon to transfer the garlic to a bowl of ice water and peel when cool enough to handle.
Combine the flour, salt, and pepper in a large shallow dish or large platter.
Coat the brisket on all sides with the seasoned flour and shake off any excess.
Heat the oil in a large covered casserole or Dutch oven over medium-high heat until almost smoking.
Add the brisket and sear, turning often, until well browned, about 6 to 8 minutes per side.
Transfer to a plate or platter and pour off all but 2 tablespoons of the fat.
Add the onions and the peeled garlic.
Reduce the heat to medium and saute, stirring often, until golden, about 10 minutes.
Pour in the wine and stir to pick up any browned bits on the bottom of the casserole.
Stir in the tomato paste and add the bay leaves and thyme.
Increase the heat to high and bring to a boil.
Cook rapidly, stirring often, until almost all the liquid has evaporated.
At this point, if you're using a slow cooker, transfer the contents of the casserole into the slow cooker, set the cooker for time and temperature, add the chicken stock and the brisket, cover tightly with foil and then your cooker's lid, test for doneness with a fork (see step 20) and meanwhile continue to make the sauce (step 21).
If not using a slow cooker, pour in the chicken stock and bring back to a boil.
Reduce the heat to medium and add the brisket.
Cover tightly with a piece of foil, then cover the pot with the lid.
Transfer to the lower third of the oven and cook until a fork comes out easily when pierced, 3 to 4 hours.
To make the Horseradish Sauce: mix the horseradish, vinegar, mayonnaise, chives, and lemon juice in a small bowl.
Stir well to blend and season with salt and pepper.
You should have about 1 cup -- keep refrigerated until ready to serve.
Transfer the brisket from the casserole (or slow cooker) to a cutting surface and cover loosely with foil.
Let rest for 15 minutes.
Gently skim the surface of the liquid in the casserole with a spoon to remove as much fat as possible (or you can pour off [though a sieve] into a gravy separator, let it rest for 10-15 minutes and then pour off most of the fat; putting the separator and liquid into the freezer makes the separation happen even more quickly).
Remove and discard the bay leaves.
Thinly slice the brisket on an angle, cutting against the grain.
Arrange the slices on a warmed serving platter or plate and spoon on some of the horseradish cream.
Serve warm and enjoy the complements!