Brisket with Carrots and Horseradish-Parsley Gremolata
Brisket is a delicious cut of meat, but it is also a tough cut. Instead of searing over a high heat like you would a prime cut of beef, counteract this toughness by cooking it low and slow, giving the connective tissue a chance to break down and gelatinize into a rich, tender meat. Cooking a brisket in the slow cooker is a popular method for this cut. Searing the beef will add color and a ton of flavor to this slow cooked roast. Deglazing with red wine helps get all those tasty, caramelized meat bits from the bottom of skillet. Some briskets come with a large fat cap on top---you will have to remove all but ¼-inch of it; you want to save some of the fat because as the fat renders while cooking, it glazes the meat. The prunes add a subtle sweetness to help round out the flavor. A traditional dish for Passover, this brisket will also make a great roast for any Sunday dinner. Serve with your favorite side dish, such as mashed potatoes, green beans, or macaroni and cheese. Leftover brisket is delicious in hoagie, tacos, enchiladas.
