Horseradish-Crusted Brisket With Carrots

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Very tasty, the whole family liked it! I had to used prepared horseradish as my store didn't have fresh horseradish.

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this is my go to brisket recipe. i also toast pieces of a sourdough baguette, rub garlic and evoo on the toast, then lay the brisket down on the bread with all the sauce and onions and goodness, some oven roasted roma tomatoes, and then put a dollop of homemade horseradish creme sauce on top. i put the carrots on the side. its is such a fulfilling and amazing meal!

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My first attempt at a brisket, and it was amazing! I used chicken broth instead of wine because my husband doesn't like the taste of red wine used in cooking which is just as well - more for me to drink! I found that a 4+ lb brisket was a bit unruly and difficult to brown on "all sides", as the recipe called for, but I got it to work. Had to use a bit more than 2 tbsp of olive oil while caramelizing the onions. Used about 6oz of prepared horseradish instead of peeling fresh horseradish as I couldn't find any in the store.

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I made this for a dinner party right after looking through the magazine. It was excellent! Flavors were spot on, everyone was raving. Making it again right now.

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Wow! This was great! Made this on a cold afternoon and the whole house smelled wonderful! I found a 4.25 lb. piece and made the full braising liquid recipe. Simmered mine in a 250 degree oven for 3 hours before putting the crust on top. I'm not even a fan of horseradish, but the crust made the recipe! Sent it to all my friends. Love these low and slow recipes!

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This was excellent! I followed the recipe as written. My only suggestions would be to use a food processor to grate the horseradish because it is messy. The food processor did it in a snap. Also, when it came time for the parchment paper I just cut around the lid of my dutch oven. Not hard to make but time consuming. It is worth it!

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I bought a beautiful cast iron dutch oven about three years ago and finally was able to use it for the first time with this brisket. This was one of the main courses at my holiday party last night, and WOW! Everyone Loved it - thank you at food network sooooo much for this meal.
I think that the problem people have with this recipe is that they are not using the right kind of pot. Mine turned out so tender that it cut like butter. I heated some up for breakfast in the microwave and it still melts in the mouth. The only thing I did differently was to dice my carrots and serve horseradish on the side. I also forgot the sugar, but it was still delicious!

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we love it
Great flavor and great reviews from our family

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Outstanding!! The entire family LOVED this dish! This will become a regular in our home!

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Amazing Fall dinner. We were out of tomato paste, so my husband used tomato sauce.