Gail Simmons's Horseradish Brisket
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.