Best ever brisket with horseradish gremolata

This juicy, tender brisket that can be cooked ahead, sliced and then reheated for Seder. The gremolata adds colour, zest and zing, taking it to the next level. I serve mine with roasted new potatoes and honey-roasted rainbow carrots.

Serves: 8 – 10

Prep: 15 minutes

Cook: 5 hours (approximately)

INGREDIENTS:

2.5kg raw brisket with fat

2-3 tbsp cooking oil

2 onions sliced

2 carrots peeled and sliced

2 ribs celery, sliced

3-4 cloves garlic cut in half

3-4 sprigs thyme

1-2 bay leaves

1 bunch of parsley, stalks only (keep the leaves for the gremolata) 250ml dry red wine

250ml beef stock

1-2 tbsp potato flour

For the gremolata:

2 bunches parsley, leaves only Zest of 1 lemon

Juice of ¼ lemon

1 clove garlic, minced Grated fresh horseradish to taste 1-2 tbsp extra virgin olive oil Salt and pepper

METHOD

Heat oven to 150°C and line a deep roasting tin with two layers of foil and a piece of parchment in the bottom.

Heat the 2-3 tablespoons oil in a large frying pan, season the brisket with salt and pepper and sear on all sides until a rich brown colour. (This enhances the colour and flavour of the finished dish.)

Put the onions, carrots, celery and garlic in the bottom of the tin and add the thyme, bay, and parsley stalks. Place the brisket on top, fat side up, then pour the wine and stock into the tin.

Seal well with the foil, you might need to add another sheet over the top if the foil does not close entirely. Bake for approximately 4 ½ 5 hours until the meat is tender and melting.

Once cooked, move the brisket to a cutting board cut, slice and serve straight away or cool to room temperature and then slice it.

Drain the stock and wine mixture through a sieve into a pan to remove the vegetables and herbs and skim off the fat that will rise to the top.

Mix the potato flour with a little water so it is liquid then add to the pan. Place over medium heat and stir until it is as thick as you would like.

If serving immediately, place the meat on a warmed serving platter. If not, discard the foil and paper, re-line the tin with clean foil and baking parchment then replace the meat and pour over the gravy. Cool before wrapping and refrigerating/freezing.

To make the gremolata: finely chop the parsley leaves, and add the lemon zest and juice, garlic, horseradish and enough olive oil to make it spoonable. Season to taste.

Serve the hot brisket with gremolata over the top and any extra in a serving dish on the side.