Red Wine Braised Beef Brisket with Horseradish Sauce and Aunt Rifkas Flying Disks

Ingredients

• 1 large head garlic, separated into cloves
• 1 cup all-purpose flour
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 (4 to 5-pound) beef brisket, preferably the 2nd cut (also called the point cut)
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 3 cups dry red wine (kosher)
• 1/4 cup tomato paste
• 2 dried bay leaves, preferably Turkish
• 1 teaspoon dried thyme
• 1 quart chicken stock, preferably homemade
• 1/2 cup finely grated fresh or drained prepared horseradish
• 1 tablespoon white wine vinegar
• 1 cup mayonnaise
• 1 tablespoon snipped fresh chives
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground black pepper
• 1/4 cup chicken stock, preferably homemade
• 4 large eggs, beaten
• 2 tablespoons pareve margarine, melted
• 1 teaspoon kosher salt
• 1 cup matzo meal

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