Red Wine And Onion-Braised Passover Brisket

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About 1 tbsp. kosher salt

About 2 tsp. pepper

1 tablespoon deli-style brown mustard

2 teaspoons dried thyme leaves

1 beef brisket (about 5 lbs.), trimmed but with some fat still attached

2 tablespoons vegetable oil or schmaltz (chicken fat)*

3 cups reduced-sodium chicken broth, divided

1/2 bottle dry red wine (such as Cabernet Sauvignon)

12 whole dried prunes

1 tablespoon packed light brown sugar

2 1/2 pounds onions, thinly sliced

8 whole garlic cloves, peeled and smashed

1 pound medium carrots, peeled, cut crosswise into 2-in. lengths

Prepared horseradish

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