How to make it

  • Trim excess fat from meat; place meat in 4-quart Dutch oven. Add water, onion, garlic, and bay leaves. Cover; simmer until meat is tender, 3 hours. Drain meat; slice.
  • Meanwhile, in bowl combine horseredish, vinegar, mustard, salt, cayenne, and paprika. Whip cream until soft peaks form; fold in horseradish mixture. Serve sauce with sliced beef brisket. Enjoy....

Reviews & Comments 1

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    " It was excellent "
    midgelet ate it and said...
    sounds esp great!
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