If using a slow cooker, skip this step entirely: place your oven shelf so your casserole or Dutch oven will be in the bottom third of the oven and preheat the oven to 325 degrees F.
Fill a small saucepan with water, and bring to a boil over high heat.
Add the garlic cloves, bring back to a boil, and cook rapidly until slightly softened, about 1 minute.
Use a slotted spoon to transfer the garlic to a bowl of ice water and peel when cool enough to handle.
Combine the flour, salt, and pepper in a large shallow dish or large platter.
Coat the brisket on all sides with the seasoned flour and shake off any excess.
Heat the oil in a large covered casserole or Dutch oven over medium-high heat until almost smoking.
Add the brisket and sear, turning often, until well browned, about 6 to 8 minutes per side.
Transfer to a plate or platter and pour off all but 2 tablespoons of the fat.
Add the onions and the peeled garlic.
Reduce the heat to medium and saute, stirring often, until golden, about 10 minutes.
Pour in the wine and stir to pick up any browned bits on the bottom of the casserole.
Stir in the tomato paste and add the bay leaves and thyme.
Increase the heat to high and bring to a boil.
Cook rapidly, stirring often, until almost all the liquid has evaporated.
At this point, if you're using a slow cooker, transfer the contents of the casserole into the slow cooker, set the cooker for time and temperature, add the chicken stock and the brisket, cover tightly with foil and then your cooker's lid, test for doneness with a fork (see step 20) and meanwhile continue to make the sauce (step 21).
If not using a slow cooker, pour in the chicken stock and bring back to a boil.
Reduce the heat to medium and add the brisket.
Cover tightly with a piece of foil, then cover the pot with the lid.
Transfer to the lower third of the oven and cook until a fork comes out easily when pierced, 3 to 4 hours.
To make the Horseradish Sauce: mix the horseradish, vinegar, mayonnaise, chives, and lemon juice in a small bowl.
Stir well to blend and season with salt and pepper.
You should have about 1 cup - keep refrigerated until ready to serve.
Transfer the brisket from the casserole (or slow cooker) to a cutting surface and cover loosely with foil.
Let rest for 15 minutes.
Gently skim the surface of the liquid in the casserole with a spoon to remove as much fat as possible (or you can pour off [though a sieve] into a gravy separator, let it rest for 10-15 minutes and then pour off most of the fat; putting the separator and liquid into the freezer makes the separation happen even more quickly).
Remove and discard the bay leaves.
Thinly slice the brisket on an angle, cutting against the grain.
Arrange the slices on a warmed serving platter or plate and spoon on some of the horseradish cream.
Serve warm and enjoy the complements!

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	788.34 Kcal (3301 kJ)
Calories from fat	490.89 Kcal
		% Daily Value*
Total Fat	54.54g	84%
Cholesterol	134.59mg	45%
Sodium	3519.9mg	147%
Potassium	1028.16mg	22%
Total Carbs	21.32g	7%
Sugars	6.07g	24%
Dietary Fiber	1.69g	7%
Protein	39.1g	78%
Vitamin C	68.7mg	115%
Iron	5mg	28%
Calcium	47.7mg	5%

Amount Per 100 g
Calories	162.89 Kcal (682 kJ)
Calories from fat	101.43 Kcal
		% Daily Value*
Total Fat	11.27g	84%
Cholesterol	27.81mg	45%
Sodium	727.28mg	147%
Potassium	212.44mg	22%
Total Carbs	4.4g	7%
Sugars	1.25g	24%
Dietary Fiber	0.35g	7%
Protein	8.08g	78%
Vitamin C	14.2mg	115%
Iron	1mg	28%
Calcium	9.8mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Classic Coq Au Vin

All-purpose flour, Chicken breasts, with bone-in and 12 more..
Savory Glazed Pearl Onions

Olive oil, Frozen pearl onions (about 1-1/2 lb), thawed and 6 more..
Braised Beef in Red Wine Sauce

Beef eye round, Olive oil, Onion, finely chopped and 11 more..
Creole Chicken Fricassee

Cut-up whole chickens, Salt and pepper, Olive oil and 10 more..
Beef and Bean Stew

King arthur unbleached all-purpose flour, Paprika, Salt and 9 more..
Corned Beef and Cabbage Dinner

Cured corned beef brisket, trimmed, Water, Chopped onion and 16 more..
Wine-Braised Beef Brisket

Dried thyme, Salt, Ground black pepper, Beef brisket and 5 more..
Irish Beef Stew Recipe

Olive oil, Stew beef , cut into 1-inch pieces and 15 more..
Irish Stew With Guinness

Olive oil, Stewing beef , cut into 1-inch pieces and 15 more..
Irish Beef Stew

Olive oil and 16 more..

Recipe Tags

Weightwatchers Points

20

Points
20

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

Also Try

Red Wine Braised Beef Shanks
Red Wine Braised Beef Short Ribs

Beef short ribs, bone in and 15 more..
Beef, Tomato and Red Wine Casserole

Casserole beef, Plain flour, Paprika, Olive oil and 8 more..
Red Wine Pasta Sauce

Sausage meat (not flavored ), Mushrooms (any) sliced and 11 more..
Red Wine and Herb Lamb Shanks

Olive oil, Lamb shanks, Leeks (trimmed and sliced ) and 7 more..
Beef Filets with Portobello Sauce
Braised Beef Brisket

Low-sodium beef broth, Low-sodium soy sauce, Lemon juice and 4 more..
Slow Cooked Beef in Red Wine

Chuck steaks, cut into 2cm chunks, Garlic cloves, sliced and 11 more..
Marinated Beef Kebabs w Vegetable Medley

Beef tenderloin chunks and 9 more..
Garlic Steak with Horseradish Sauce

Sirloin steaks, Olive oil, Garlic, Light sour cream and 4 more..