Beer Braised Brisket With Horseradish Gravy

4 slices of bacon, chopped

1 (2-pound) beef brisket

Favorite cajun seasoning

2 large onions, sliced thinly

4 cloves garlic, smashed

2 tablespoons tomato paste

1 (12-ounce) bottle beer, I use Shock Top

1 cup beef broth

2 carrots, cut crosswise into 1 1/2-inch-thick pieces

1 boiling potato, cut into 1-inch pieces

1 turnip, cut into 1-inch pieces

1 Bay Leaf

1/2 cup minced fresh parsley leaves

In a Dutch oven, cook bacon in 1 tablespoon water over moderate heat until crisp. Transfer to paper towels to drain. Pat brisket dry and season with salt, pepper and Cajun seasoning. Brown in bacon fat. Transfer brisket to platter. Add the onions to the Dutch oven and cook until softened, about 8 minutes. Add the garlic and tomato paste. Cook 1 minute more. Add beer, broth, Bay leaf and bacon bits. Bring to a boil then reduce heat to simmer. Braise the brisket, covered, in the oven for 2 to 3 hours. Add carrots, potatoes and turnips for the last 45 minutes.

Remove the vegetables and brisket from the dutch oven with a slotted spoon and set a side covered to keep warm. Discard bay leaf. Pour liquid into a bowl. Melt 1 Tbs butter on medium and add 1 Tbs flour. When flour is just about blond in color, add 1-2 Tbs horseradish and cook 1 minute. Add Liquid back to the dutch oven and bring to a boil a turn to low.

I like to take the veggies and lay on a baking sheet with a little olive oil and top with Parmesan chess and place under a broiler just long enough to lightly brown the cheese.

Slice the brisket across the grain and serve topped with gravy with the veggies and rice on the side. Of course you can gravy them up as well!