Featuring fresh-grated Gold’s Prepared Horseradish with Beets and Delicatessen Mustard, this summer dish straight from the kitchen of our Chef Pancir is perfect for eating with the family out in the backyard. 

The Brisket

• 5 lbs. beef brisket
• 2 large white onions, diced
• 2 large carrots, diced
• 2 medium celery stalks, diced
• 1 head garlic, minced
• 3 Tbsp. tomato paste
• 2 cups red wine
• 1 cup beef stock
• 3 thyme springs
• 2 parsley stems
• 2 bay leaves
• 2 tsp spoon kosher salt
• 1 tsp. cracked pepper
  1. Preheat the oven to 350F.
  2. Take the beef brisket and season both sides with salt and pepper.
  3. For the sauce, take all the elements from the ingredients listed above and add them to a pot with a lid.
  4. Stir all ingredients until incorporated and then add the brisket into the pot with the lid .
  5. Place into the oven for 3.5 hours.

The Sauce

• 1 cup mayo
• Salt and Pepper to taste
  1. In a mixing bowl add the bottle of Gold’s Horseradish with Beets  and mayo and whisk together till you have a nice, semi-thick consistency.
  2. Add salt and pepper to taste.
This sauce will be used to top your finished dish when plating.



The Roasted Potatoes

• 1/2 pound purple potatoes
• 5 Tbsp. olive oil
• Salt and Pepper to taste
  1. Cut the purple potatoes into quarters.
  2. Toss in a large mixing bowl with olive oil, salt, and pepper.
  3. Roast in the oven at 300F for 40 minutes.



The Mustard Kale

• 1 lb fresh kale
• 3 Tbsp. olive oil
• 1 tsp. sliced garlic
• 3 Tbsp. Gold’s Delicatessen Mustard
• Salt and Pepper to taste
  1. Julienne the fresh kale.
  2. Sauté the kale in olive oil with garlic.
  3. When the kale is just about cooked, add the mustard and finish cooking until incorporated.