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Ingredients
US|METRIC
4 SERVINGS
- 5 1/2 lb. brisket (first-cut)
- freshly ground pepper
- 3 1/2 Tbsp. extra virgin olive oil (divided)
- 2 yellow onions (medium, thinly sliced)
- 4 cloves garlic (finely chopped, divided)
- 4 medium carrots (cut crosswise into 1-inch pieces)
- 2 parsnips (medium, cut into 1-inch half moons)
- 2 celery (ribs, cut crosswise into 1-inch pieces)
- 2 cups dry red wine
- 2 bay leaves (dried)
- 3 cups low sodium beef broth (heated to a simmer)
- 4 yukon gold potatoes (medium, peeled, cut into 1½-inch pieces)
- 1 tsp. mustard (kosher for Passover)
- 1/2 cup prepared horseradish (drained and divided)
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