Horseradish-Glazed Brisket and Short Ribs with Root Vegetable Mash

Horseradish-Glazed Brisket and Short Ribs with Root Vegetable Mash
Photo by Nigel Cox

Ingredients

  • 2 pounds bone-in beef short ribs (about 6 medium)
  • 1 tablespoon coarse kosher salt
  • ¼ cup unsalted butter
  • 2 ½ cups Yukon Gold potatoes
  • 3 tablespoons (packed) golden brown sugar
  • 1 garlic clove
  • 1 cup celery leaves
  • + 11 more ingredients
    • 2 cardamom pods
    • Cheesecloth
    • 3 whole cloves
    • ¼ teaspoon whole black peppercorns
    • 2 Turkish bay leaves
    • 4 cups rutabaga
    • 1 3 1/2- to 3 3/4-pound flat-cut beef brisket
    • 4 cups 1- to 1 1/2-inch cubes peeled celery root (celeriac)
    • 3 tablespoons prepared white horseradish
    • 1 medium onion
    • 3 tablespoons Dijon mustard

Stack three 8-inch squares cheesecloth on work surface. Place celery leaves and next 5 ingredients in center of square. Gather up edges of cheesecloth; tie with kitchen string and set packet aside. Place brisket and short ribs in heavy large wide pot. Add enough water to pot to cover meat. Bring ...

View full recipe at Epicurious

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