Braised Beef Brisket with Horseradish Cream • St. Francis Winery & Vineyards

Ingredients

• 6 pounds whole beef brisket with ½ inch layer of the top fat
• 8 garlic cloves, smashed
• 2 tablespoons thyme leaves, fresh chopped
• 2 bay leaves, crumbled
• 3 Guajillo chiles, seeds and stems removed, broken into pieces
• 1 tablespoon cracked black pepper
• 2 tablespoons of salt
• 2 onions, quartered, root intact
• 2 stalks of celery, quartered
• 2 large carrots, peeled and quartered
• ¼ cup balsamic vinegar
• 3 cups red wine
• 4 cups beef stock
• 1 cup crème fraîche
• 2 tablespoons prepared horseradish
• Salt and white pepper to taste