Jewish Brisket

In a Dutch oven, heat the oil over medium heat. Brown the brisket on both sides. Remove the meat from the pan. Editor's Tip: Flipping a 5-pound hunk of meat can be intimidating, but it's worth it. Browning the meat on both sides adds a caramelized flavor to the brisket and sauce. Cook the brisket long enough on each side to get a deep brown crust, about five to eight minutes per side.

Add the celery, carrots, onions and mushrooms to the same pan. Cook and stir for four to six minutes or until crisp-tender.

Stir in the water, tomato sauce, Worcestershire sauce and prepared horseradish. Return the brisket to the pan, fat side up. Editor's Tip: Fat side up is the way to go when cooking brisket. It ensures all the juices from the fat will seep down and tenderize the meat. These juices also drip down to flavor the vegetables and cooking liquid.

Bring the mixture to a boil. Then, reduce the heat. Simmer, covered, for 2 hours and 30 minutes to 3 hours or until the meat is tender. Editor's Tip: The liquid should simmer but not boil. Boiling will cook the meat too quickly, turning it tough instead of tender. If you're having trouble finding the right setting and don't want to fiddle with the stovetop knobs, transfer the brisket to a 275°F oven. The oven will maintain a steady simmer.

Remove the brisket and vegetables from the pan. Set aside, and keep warm. Skim the fat from the pan juices. If desired, thicken the juices.

Cut the brisket diagonally across the grain into thin slices. Serve with the vegetables and pan juices. Editor's Tip: Before you cut into the meat, let the brisket rest for about 10 minutes. This will allow the juices to redistribute within the meat. Then, cut against the grain so the meat is easier to chew, and thus more tender.