Horseradish-Crusted Brisket With Carrots

• Meat

  • 5 lbs Point-cut beef brisket

• Produce

  • 2 Bay leaves
  • 1 lb Carrots
  • 9 cloves Garlic
  • 4 Leafy inner stalks celery
  • 1/2 cup Parsley, fresh
  • 2 6 -to-8-inch sprigs Rosemary, Fresh
  • 5 Spanish onions, large wedges thin

• Canned Goods

  • 3/4 cup Tomato paste

• Condiments

  • 2 tbsp Dijon mustard
  • 1 6 -ounce piece Horseradish, fresh

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 Kosher salt
  • 1 Kosher salt and freshly ground pepper
  • 1 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Other

  • 3 cups Full-bodied, red wine

Found on foodnetwork.com