Horseradish Crusted (Brisket) Beef---w/ Carrots

BRISKET: 6 pounds beef brisket Salt and Pepper 4 tbs flour 2 tbs oil 5 onions, cut into thin wedges 8 cloves garlic, smashed 3/4 cup tomato paste 3 cups red wine (you could use beef broth instead of the wine) 1 tsp sugar (Splenda) 4 leafy stalks celery 2 sprigs rosemary 2 bay leaves 1 pound carrots, halved crosswise CRUST: 1 clove garlic, smashed Salt 6 oz piece horseradish, peeled 1/2 cup roughly chopped parsley 3 tbs Dijon mustard BRISKET---Heat oven to 350 degrees. Season the brisket with salt and pepper, then coat with flour in a bowl. Heat the oil in a pot or Dutch oven. Brown the brisket on all sides. Transfer the meat to a plate. Add the onions and 2 tsp salt to the pot and cook until soft. Add the garlic and cook until the onions are caramelized. Add the tomato paste and cook 5 more min. Add the wine and 1 cup water, scraping up the browned bits. Stir in sugar. Reduce the heat, simmer. (2.) Tie the celery, rosemary and bay leaves together with twine and add to the pot along with the brisket and carrots. Cover with a lid. Transfer to the oven and cook 3 hours 30 min. CRUST---Mash the garlic with 1 tsp salt. Coarsely grate the horseradish. Chop the parsley with the horseradish and garlic paste until the mixture is moist. (3.) Remove the pot from the oven, transfer the meat to a rimmed baking sheet. Increase oven temp to 375 degrees. Brush the top of the brisket with the mustard, then pat with the horseradish mixture. Return the meat to the pot and bake, uncovered, 35 min. or until the crust is golden. (4.) Transfer the brisket to a cutting board. Discard the celery herb bundle and skim the fat from the braising liquid. Slice the meat against the grain. Serve with the carrots, onions and braising liquid. MAKES 6 SERVINGS OF BRISKET...