- 2 tablespoons high-heat oil, divided
- 1 (4-pound) brisket
- Salt and pepper, to taste
- 5 onions, sliced into half moons
- 4 dried bay leaves
- 1 tablespoon whole grain mustard
- 2 cups red wine
- 3 carrots, sliced into 1/2-inch thick rounds
- 2 large ribs celery, sliced 1/2-inch thick
- 16 small potatoes (fingerling or new potatoes, skin left on)
- Horseradish Cream
Preheat oven to 300° F.
In a large Dutch oven or big cast iron pot, heat 1 tablespoon oil over high heat. Season brisket with salt and pepper. Add brisket to the pot and brown, turning, until deeply caramelized on both sides, about 10 minutes. Remove brisket from the pot and set aside. Add remaining oil and onions to the pot. Cook, stirring frequently until onions are browned, 10 to 15 minutes.
Add brisket back to the pot (fat side up), on top of onions, along with bay leaves. Brush mustard on top of brisket and pour wine around the sides.
Cover the pot and bake for 2 1/2 to 3 hours, basting with the pan juices and turning the meat every 45 minutes. After 2 hours, tuck carrots, celery and potatoes around brisket and continue baking until vegetables are tender, about 30 minutes. Let brisket cool in the pan, then cover and refrigerate. (The brisket will keep in the refrigerator for up to 2 days.)
About 1 hour before serving, preheat oven to 350° F. Transfer brisket to a shallow roasting pan or baking dish and spoon the juices and vegetables on top. Cover tightly with foil and bake until heated through, about 45 minutes.
Transfer brisket to a cutting board and slice across the grain into 1/4-inch slices. Arrange meat and vegetables on a platter, drizzle with the defatted juices, and serve with Horseradish Cream on the side.