It’s been raining cats and dogs in our desert for the last couple of days. Nothing tastes better or is more welcoming on a cold and rainy day than beef brisket!

This classic brisket is a family favorite. I found the original recipe nearly 30 years ago in The Silver Palate New Basics cookbook and have adapted the recipe over the years.

Basic Beef Brisket with Fresh Horseradish Sauce

• 6 pounds beef brisket, trimmed of most excess fat
• Kosher salt
• 2 tablespoons flour
• 3 tablespoons olive oil
• 6 large onions, peeled and sliced
• Freshly ground black pepper
• 1 bottle beer
• 3 tablespoons tomato paste
• 1 tablespoon fish sauce
• 1 tablespoon sweet chili sauce
• 4 garlic cloves, peeled and thinly sliced
• 1 large carrot, peeled and diced

Horseradish Sauce

• 1 cup and finely grated fresh horseradish root (peel first and use a Microplane to grate)
• 1/4 cup apple cider vinegar
• 1 teaspoon sugar
• 1 cup crème fraîche or sour cream
• Pinch of salt

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