Prep & Cook: 3 1/4 - 3 3/4 hrs Servings:

Ingredients 4 -pound boneless beef brisket, first cut or flat half 1 tablespoon olive oil 2 medium onions, thinly sliced 1dark beer or stout, we like Guinness 2 cloves garlic, minced 1 to 2 tablespoons prepared horseradish

1. Heat oil in Dutch oven or deep 12-inch skillet over medium heat until hot. Place beef brisket in Dutch oven; brown evenly. Remove brisket from Dutch oven; pour off drippings.

2. Add onions to Dutch oven; cook and stir 3 minutes or until crisp-tender. Return brisket to Dutch oven place on a rack about 1 inch above the bottom. Add broth or beer; bring to a boil. Reduce heat; cover tightly and simmer 3 to 3-1/2 hours or until brisket is fork-tender. Remove brisket; keep warm.

3. Cook cooking liquid over medium-high heat 5 minutes or until reduced by half. Stir in horseradish.

4. Meanwhile trim fat from brisket; carve diagonally across the grain into thin slices. Serve with sauce.