6 pounds whole beef brisket with ½ inch layer of top fat
8 garlic cloves, smashed
2 tablespoons thyme leaves, fresh chopped
2 bay leaves, crumbled
3 Guajillo chiles, seeds and stems removed, broken into pieces
1 tablespoon cracked black pepper
2 tablespoons of salt
2 onions, quartered, root intact
2 stalks of celery, quartered
2 large carrots, peeled and quartered
¼ cup balsamic vinegar
3 cups red wine
4 cups beef stock
Rub brisket evenly with the garlic, chiles, thyme, bay leaves, cracked pepper and salt.
Cover and refrigerate overnight.
Remove from refrigerator and let it come to room temperature for an hour. Preheat oven to 325°F. Scrape off garlic and chiles, reserve for braising.
Heat a heavy bottomed, large sauté pan until hot. Add two tablespoons of olive oil to pan.
Sear the meat on all sides until deep caramelization is achieved. Transfer to Dutch oven.
Add onions, celery and carrots to the large sauté pan. On medium high heat, sauté until caramelized. Add garlic and chiles, scrap any crusty bits from the bottom on the pan. Add balsamic vinegar and red wine to sauté pan and reduce by half. Add beef stock and bring to a boil. Pour liquid over brisket in the Dutch oven and tuck in vegetables around and under. Cover with foil and place in oven for 5-6 hours or until fork tender.
Remove from oven and rest for 20 minutes. Remove from pan and place on a cutting board with a foil tent to keep in the heat. Strain the braising liquid with a fine strainer and remove fat once liquid settles.
1 cup crème fraîche
2 tablespoons prepared horseradish
Salt and white pepper to taste
Combine ingredients in mixing bowl, adjust seasoning to taste.
Cut the brisket against the grain, plate and serve with the braising juices and the horseradish cream.