Best Ever Brisket with Jalapeño Horseradish Sauce

Best Ever Brisket with Jalapeño Horseradish sauce serves 6-8

brisket ingredients  8 Cloves Garlic, minced 1 Tbsp kosher salt 1 Tbsp freshly gorund pepper 1/2 tsp cayenne pepper 2 Tbsp Molasses 2 Tbsp yellow mustard  4-5 lbs Flat cut Brisket

1 onion, thinly sliced
1Tbsp olive oil 1 cup beef broth
Jalapeno Horseradish sauce 2 tsp Horseradish  1 cup sour cream 1 clove garlic, minced 1-2 Tbsp pickled jalapeno, finely chopped  1/2 teaspoon pepper salt to taste

Directions: To make the brisket, mince garlic, and combine 2 cloves worth of garlic with salt, pepper, cayenne, molasses, and mustard into a small bowl and stir to form a paste. Rub all over the brisket, and allow the brisket to rest on a plate, unrefrigerated for 1 hour.

Cut onion into thin slices, I use a mandolin.

Preheat oven to 250 degrees F. or can be prepared and placed in a slow cooker for 8 hrs on low. 

In a oven proof pot, or Dutch oven, head oil over medium high heat, add in the onions, and cook until they begin to just brown at the tips. Add in the remaining garlic, and beef broth and scrape the bottom of the pan of any stuck bits.

If using a crockpot follow above directions but use a large frying pan,instead of dutch oven for onion mixture. Place brisket in crockpot fat side up then add onion mixture on top. Cook on low for 8 hours. 

Add in the brisket, fat side up, and spoon onions on top of the brisket. Cover the pot, and place in the oven for 5-6 hours, until the brisket falls apart with a fork.

To serve, uncover the pot, and allow the brisket to rest for 20-30 minutes before serving.

FOR HORSERADISH SAUCE:

Stir to combine all ingredients. Add salt to taste. Refrigerate until needed.