Recipes by Request - Ruth's Brisket

Though you can get a copy of this recipe as part of the article written about me last year, I've been asked to post the recipe here as well to simplify.

Ruth’s Brisket

5 lb. beef brisket

4 tablespoons vegetable oil

1 bottle red horseradish

2 onions, thinly sliced

1 pound carrots, thick julienne cut

2 celery stalks, in chunks

2 cups water or red wine

Heat 2 tablespoons oil in large dutch oven over medium high heat. Liberally rub brisket on both sides with horseradish. When oil shimmers, sear brisket on both sides, about 5 minutes per side. Remove brisket to large platter.

Without cleaning dutch oven, add 2 more tablespoons oil and sauté vegetables until onion begins to wilt. Remove vegetables to plate.

With Dutch oven still on medium high heat, add 2 cups water or red wine, scraping up all browned bits on the bottom of the pan. Then put brisket, with any accumulated juices into pot, with sautéed vegetables on top. Add water if necessary so there is liquid halfway up brisket.

Cook over low heat (or in 325 degree oven) for approximately 3 hours, until tender.

Best if made a day ahead of time, so meat can be sliced cold, and gravy can be degreased and cooked down to thicken a bit. Gravy can also be thickened by making a thin paste of potato starch and water and adding it a tablespoon at a time while gravy is warming.