Ingredients:

1 (4 - 4-1/2 lb.) boneless beef brisket, flat-cut

1 tbsp. vegetable oil

2 medium onions, thinly sliced

3/4 cup beef broth (can be made from bouillon cubes)

2 cloves garlic, crushed

1 - 2 tbsp. horseradish spread

Directions:

1. Heat oil over medium heat in stockpot until hot. Place brisket in stockpot; brown evenly. Remove brisket. Add onions to same pan. Cook, stir 3 minutes or until crisp-tender. Pour off drippings.

2. Return brisket, fat-side up, to stockpot. Add beef broth, garlic; bring to a boil. Reduce heat to low; cover tightly, simmer 3 - 3-1/2 hours, until brisket is fork-tender. Remove brisket; keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil. Cook, uncovered, 5 minutes or until reduced by half; stir in horseradish. Carve brisket diagonally across grain into thin slices. Serve with horseradish sauce. Makes 10 - 12 servings Nutritional Info Per Serving: Cal: 373; Pro: 57g; Fat: 13g (Sat: 4g); Sod: 213mg; Chol: 99mg; Dietary Fiber: 0.7g; Carb: 4g. D.E: Not given.

Bon Appetit!