Long slow cooking to blend flavors.
- In heavy fry pan or Dutch oven, place brisket with just enough water to moisten. Add rest of ingredients. Bake, covered, in preheated 350 F oven until tender (3 to 4 hours). Remove from pan; slice at slight angle in thin slices across grain. Serve with Horseradish Sauce (below), mustard or horseradish.
- Horseradish Sauce: In medium saucepan, combine 1 (10 3/4 ounces) can cream of celery soup, 1/3 cup prepared horseradish, 1 tablespoon prepared mustard; heat thoroughly. Sprinkle with paprika.