Ingredients
2 tablespoons canola oil1 fresh beef brisket (4 to 5 pounds)3 celery ribs, cut into 1-inch pieces3 large carrots, cut into 1/4-inch slices2 large onions, sliced1 pound medium fresh mushrooms3/4 cup cold water3/4 cup tomato sauce3 tablespoons Worcestershire sauce1 tablespoon prepared horseradish
Preparation
In a Dutch oven, heat oil over medium heat. Brown brisket on both sides. Remove from pan.
Add celery, carrots and onions to same pan; cook and stir 4-6 minutes or until crisp-tender. Stir in remaining ingredients.
Return brisket to pan, fat side up. Bring mixture to a boil. Reduce heat; simmer, covered, 2-1/2 to 3 hours or until meat is tender. Remove beef and vegetables; keep warm. Skim fat from pan juices. If desired, thicken juices.
Cut brisket diagonally across the grain into thin slices. Serve with vegetables and pan juices.
