Gail Simmons's Horseradish Brisket
Rubbing prepared horseradish on the brisket and whisking it into the meaty sauce punches up the rich flavors here. Like most braised dishes, this brisket tastes better on the second or even third day.Plus: Ultimate Holiday Guide Top Chef Recipes
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.
This goes well with a juicy kosher Shiraz.