Texas Prize Brisket Of Beef

Oxmoor House
about 12 servings


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1 (4- to 5-pound) beef brisket
5 medium carrots, cut into 2-inch pieces
2 medium onions, peeled and quartered
1 stalk celery, cut into 2-inch pieces
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
4 cups water
Minced fresh parsley (optional)


Place brisket, carrots, onion, celery, bay leaf, salt, pepper, and water in a Dutch oven. Bring to a boil; reduce heat. Cover and simmer 3 hours or until meat is very tender.

Transfer brisket to a warm serving platter; discard broth. Cut brisket diagonally across grain into thin slices; pour Horseradish Sauce over top. Sprinkle with parsley, if desired.

Created date

February 2010