Brisket with Horseradish

Ingredients

• 4–5 lb beef brisket (first cut / flat)
• 2½ tsp kosher salt
• 1½ tsp black pepper
• 2 tsp sweet paprika
• 3 large onions, thickly sliced
• 3 tbsp Kelchner Horseradish (drained)

Directions

• Preheat oven to 300°F (150°C).
• Spread the sliced onions evenly in the bottom of a roasting pan.
• Place brisket on top of onions, fat side up. Sprinkle evenly with salt, pepper, and paprika.
• Spread Kelchner Horseradish over the top of the brisket (don’t worry, it mellows as it cooks).
• Pour water or broth around the brisket (not over it).
• Seal the pan well with foil.
• Cook for 3½ hours, until very tender. If the brisket feels firm, cook another 30 minutes.
• Let rest 15 minutes. Slice against the grain and return slices to the pan juices.