Brisket is one of my favorite things to serve guests. It tastes best if is made the day before and then heated up for your guests, leaving you time enjoying your friends. I was going through an old journel that I had from 15 years ago and for a dinner party that I had made a veal shank with redwine and chocolate. The recipe has long since vanished, but I decided to try to recreate it in some variation. This is simple to prepare, but has complex notes through out. Make sure that you buy a big enough cut of brisket. They shrink in size as cooked. I always try to have leftovers. Brisket sandwiches slathered with horseradish cream are the stuff of my dreams. These measurements are fluid, depending on the size of the brisket. I served it with mashed parsnips and potatoes.

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