Brisket (brisket), covered with a thick layer of garlic, herbs and horseradish, baked to softness like roast in the oven, in tomato соусе с добавлением красного вина. 
Time: 5hour. 15 minutes. Difficulty: medium Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For brisket:
- 2.3-2.7 kg. beef brisket (edge)
- 3 tbsp. (1 bottle) of strong red wine
- Coarse salt and freshly ground pepper
- 3-4 tbsp. l wheat flour
- 2 tbsp. l extra virgin olive oil
- 3/4 Art. tomato paste
- 1 tsp Sahara
- 4 inner stalks of celery with leaves
- 2 sprigs (15-20 cm.) Of fresh rosemary
- 2 bay leaves
- 450 gr cut across the carrots (coarse sliced)
- 5 large onion heads cut by wedges (large cutting)
- 8 minced cloves of garlic
For crust:
- 1 minced clove of garlic
- Coarse salt
- 1 piece (170 gr.) Fresh peeled horseradish
- 1/2 tbsp. coarsely chopped fresh parsley
- 2-3 tbsp. l Dijon mustard or any mustard without vinegar
Recipes with similar ingredients: beef, red wine, Dijon mustard, horseradish, carrots, onions, garlic, celery, rosemary, bay leaf, parsley, tomato paste, flour
Recipe preparation:
- Prepare the brisket: Sprinkle well with salt and pepper, then roll in flour in a large bowl. In a large roasting pan or heat the saucepan over medium heat, warm the olive butter. Fry the brisket on all sides for about 10 minutes. Put the meat on a plate.
- Cook the tomato sauce: In a heat-resistant pan put onion and 2 tsp. salt and cook, stirring, until soft, about 5 minutes Add garlic and cook, stirring until onion caramelized, another about 10 minutes. Add tomato paste and cook for about 5 minutes. Add red wine and a glass of water, scraping the fried pieces from the bottom of the pan. Add sugar. Reduce heat and maintain a low boil.
- Preheat the oven to 180 ° C. Tie Celery, Rosemary and bay leaf with kitchen thread and add to the pan where it was prepared onions with fried brisket and carrots. Cut a circle from parchment paper to put inside the pan, put straight on liquid and cover. Place in the oven and cook for 3 hours. 30 min.
- Prepare the mixture for crust: Grind and mash garlic with a teaspoon of salt. Coarsely rub horseradish. Pound parsley with horseradish and garlic paste until the mixture wet. Remove the pan from the oven, remove the parchment and put the meat in a baking dish with wire rack. Grease the surface of the breast with mustard, then coat with horseradish mixture, with bake to a crust. Increase oven temperature to 190 ° C. Put the meat back in the pan and bake without covering cover until the crust turns golden, 30-35 min. brisket on a cutting board. Get a bunch of herbs and celery, collect fat from the surface of the released meat juice, dilute the juice with water if desired. Slice the meat across fibers. Serve with carrots, onions and salted sauce juice.
