1855 Beef Brisket & Horseradish Sauce Recipe

Ingredients

• 5 ½-pound 1855 beef brisket
• Salt and freshly ground black pepper
• 3 ½ tbsp. vegetable oil
• 2 medium onions, halved and thinly sliced
• 4 garlic cloves, minced
• 4 carrots, cut crosswise 1 inch thick
• 2 medium parsnips, halved lengthwise and cut crosswise 1 inch thick
• 2 celery ribs, cut into 1-inch pieces
• 1/2 cup prepared white horseradish, drained
• 2 cups dry red wine
• 2 bay leaves, preferably fresh
• 3 cups beef stock or low-sodium broth
• 4 medium Yukon Gold potatoes, peeled and cut into 1 ½-inch pieces