My mother, Enid, always used the most marbled cut of brisket she could find to make this recipe so she'd get the most flavor. When she added carrots to the pan, she threw in some potatoes, too. —Ellen Ruzinsky, Yorktown Heights, NY
- 2 tablespoons canola oil
- 1 fresh beef brisket (4 to 5 pounds)
- 3 celery ribs, cut into 1-inch pieces
- 3 large carrots, cut into 1/4-inch slices
- 2 large onions, sliced
- 1 pound medium fresh mushrooms
- 3/4 cup cold water
- 3/4 cup tomato sauce
- 3 tablespoons Worcestershire sauce
- 1 tablespoon prepared horseradish
- In a Dutch oven, heat oil over medium heat. Brown brisket on both sides. Remove from pan.
- Add celery, carrots and onions to same pan; cook and stir 4-6 minutes or until crisp-tender. Stir in remaining ingredients.
- Return brisket to pan, fat side up. Bring mixture to a boil. Reduce heat; simmer, covered, 2-1/2 to 3 hours or until meat is tender. Remove beef and vegetables; keep warm. Skim fat from pan juices. If desired, thicken juices.
- Cut brisket diagonally across the grain into thin slices. Serve with vegetables and pan juices. Yield: 12 servings (4 cups vegetables).
Originally published as Braised Hanukkah Brisket in Taste of Home November 2013
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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