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 Bookbinder's Prepared Horseradish (drained)

Directions:

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