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Texas Prize Brisket Of Beef

Yield about 12 servings


  • 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
  • Horseradish Sauce
  • Minced fresh parsley (optional)

How to Make It

  1. 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.

  2. 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.

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