Horseradish-Glazed Brisket And Short Ribs With Root Vegetable Mash
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
32
Spice
44
Sweetness
53
Sourness
41
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1 cup
Celery Leaves1 tsp
Whole Black Peppercorns1 medium
Onion (peeled)1 tbsp
Coarse Kosher Salt3 tbsps
White Horseradish (prepared)3 tbsps
Dijon MustardDirections:
1
Mash vegetables with potato masher to coarse puree
2
Mash in butter
3
Stack three 8-inch squares cheesecloth on work surface
4
Place celery leaves and next 5 ingredients in center of square
5
Gather up edges of cheesecloth; tie with kitchen string and set packet aside
6
Place brisket and short ribs in heavy large wide pot
7
Add enough water to pot to cover meat
8
Bring to simmer over medium heat
9
Skim any impurities that rise to surface
10
Reduce heat to maintain gentle simmer
11
Add packet, onion, and 1 tablespoon coarse salt
12
Cover; simmer until meat is fork-tender, about 2 hours for short ribs and 3 1/4 to 3 1/2 hours for brisket
13
Transfer meats to 15x10x2-inch glass baking dish
14
Remove and discard bones from short ribs
15
Remove and discard packet and most of onion from cooking liquid
16
DO AHEAD: Can be made 1 day ahead
17
Cool cooking liquid and meats slightly, then chill separately until cold
18
Cover each; keep chilled
19
Bring meat cooking liquid to boil; add celery root, rutabaga, and potatoes
20
Reduce heat to medium and cook uncovered until vegetables are tender, about 45 minutes
21
Drain vegetables, reserving 3 cups cooking liquid
22
Return vegetables to pot and stir over low heat 1 minute to dry
23
Mash vegetables with potato masher to coarse puree
24
Mash in butter
25
Season to taste with salt and pepper
26
DO AHEAD: Can be made 2 hours ahead
27
Let stand at room temperature
28
Rewarm over medium-low heat before serving, adding reserved meat cooking liquid by tablespoonfuls as needed to moisten
29
Preheat oven to 375°F
30
Whisk horseradish, mustard, and sugar in small bowl
31
Brush 3 tablespoons horseradish sauce over meats in dish
32
Sprinkle with salt and pepper
33
Roast meats until browned and heated through, 35 to 45 minutes
34
Transfer meats to work surface
35
Thinly slice across grain
36
Place on platter
37
Drizzle 2 cups reserved cooking liquid around
38
Serve with vegetable mash and horseradish sauce
39
Stack three 8-inch squares cheesecloth on work surface
40
Place celery leaves and next 5 ingredients in center of square
41
Gather up edges of cheesecloth; tie with kitchen string and set packet aside
42
Place brisket and short ribs in heavy large wide pot
43
Add enough water to pot to cover meat
44
Bring to simmer over medium heat
45
Skim any impurities that rise to surface
46
Reduce heat to maintain gentle simmer
47
Add packet, onion, and 1 tablespoon coarse salt
48
Cover; simmer until meat is fork-tender, about 2 hours for short ribs and 3 1/4 to 3 1/2 hours for brisket
49
Transfer meats to 15x10x2-inch glass baking dish
50
Remove and discard bones from short ribs
51
Remove and discard packet and most of onion from cooking liquid
52
DO AHEAD: Can be made 1 day ahead
53
Cool cooking liquid and meats slightly, then chill separately until cold
54
Cover each; keep chilled
55
Bring meat cooking liquid to boil; add celery root, rutabaga, and potatoes
56
Reduce heat to medium and cook uncovered until vegetables are tender, about 45 minutes
57
Drain vegetables, reserving 3 cups cooking liquid
58
Return vegetables to pot and stir over low heat 1 minute to dry
59
Season to taste with salt and pepper
60
DO AHEAD: Can be made 2 hours ahead
61
Let stand at room temperature
62
Rewarm over medium-low heat before serving, adding reserved meat cooking liquid by tablespoonfuls as needed to moisten
63
Preheat oven to 375°F
64
Whisk horseradish, mustard, and sugar in small bowl
65
Brush 3 tablespoons horseradish sauce over meats in dish
66
Sprinkle with salt and pepper
67
Roast meats until browned and heated through, 35 to 45 minutes
68
Transfer meats to work surface
69
Thinly slice across grain
70
Place on platter
71
Drizzle 2 cups reserved cooking liquid around
72
Serve with vegetable mash and horseradish sauce