Horseradish-Crusted Brisket With Carrots

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5 to 6 pounds point-cut beef brisket

Kosher salt and freshly ground pepper

3 to 4 tablespoons all-purpose flour

2 tablespoons extra-virgin olive oil

5 large Spanish onions, cut into thin wedges

8 cloves garlic, smashed

3/4 cup tomato paste

3 cups (1 bottle) full-bodied red wine

1 teaspoon sugar

4 leafy inner stalks celery

2 6-to-8-inch sprigs fresh rosemary

2 bay leaves

1 pound carrots, halved crosswise

1 clove garlic, smashed

Kosher salt

1 6-ounce piece fresh horseradish, peeled

1/2 cup roughly chopped fresh parsley

2 to 3 tablespoons dijon mustard

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