Gail Simmons's Horseradish Brisket
摩擦准备辣根on the brisket and whisking it into the meaty sauce punches up the rich flavors here. Like mostbraised dishes, this brisket tastes better on the second or even third day.Plus:Ultimate Holiday GuideTop ChefRecipes
December 2008
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Credit: © Lucy Schaeffer
Recipe Summary
Ingredients
Directions
Make Ahead
The recipe can be prepared through Step 5 and refrigerated for up to 3 days. To reheat, skim the fat from the surface of the liquid. Slice the cold brisket, return it to the casserole and reheat gently in a 350° oven. Transfer the brisket and vegetables to a platter and serve.
Suggested Pairing
This goes well with a juicy kosher Shiraz.