Name: Horseradish-Braised Brisket with Root Vegetables
Cook time: 240 min
Total time: 240 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 tablespoons canola oil; 4 pound first-cut brisket (trimmed of most visible surface fat); 2 medium onions (halved and thinly sliced); 2 medium carrots (peeled and cut into 1-inch pieces); 2 medium parsnips (peeled and cut into 1-inch pieces); 1 medium turnip (peeled and cut into 1-inch pieces); 1 cup red wine; 3 cups beef broth; 2 teaspoons Dijon mustard; 2 teaspoons stemmed thyme (or 1 teaspoon dried thyme); 0.5 teaspoon salt (or more to taste); 0.5 teaspoon freshly ground black pepper; 2 bay leaves; 3 tablespoons bottled white horseradish; 1 tablespoon potato starch (whisked into 1 tablespoon water in a small bowl)

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Horseradish-Braised Brisket with Root Vegetables — Formulation & Method | CuliNect