3 tablespoons Worcestershire sauce (choose kosher brands for Passover) In a Dutch oven or an oven-safe roasting pan, heat the oil over medium-high heat. Add the brisket and cook for 8 to 10 minutes, until the bottom is deeply browned and caramelized.
Mix the garlic powder, onion powder, paprika, salt and pepper in a small bowl and sprinkle over the brisket, patting it down all over the meat. Heat the avocado oil over medium high heat in a Dutch oven.
Add the brisket back to the pan, fat side up, along with the mushrooms, water, tomato sauce, Worcestershire sauce and horseradish. Bring the mixture up to a boil before reducing the heat to a simmer. Cook, covered, for 2-1/2 to 3 hours, until the meat is tender. Editor’s Tip: You can braise the brisket in a 275°F oven, if you prefer.
Most of us are familiar with brisket in its smoked or cured forms: corned beef, pastrami and Texas-style barbecue brisket. But Jewish brisket—a braised version of brisket—can’t be beat. It became a staple at Jewish holidays like Passover, Rosh Hashanah and Hanukkah because it’s a kosher cut of meat that can feed many.