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

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network