HORSERADISH-GLAZED BRISKET AND SHORT RIBS WITH ROOT VEGETABLE MASH
Provided by Molly Stevens
Categories Potato Low Cal High Fiber Dinner Horseradish Meat Root Vegetable Fall Rutabaga Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- 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 to simmer over medium heat. Skim any impurities that rise to surface. Reduce heat to maintain gentle simmer. Add packet, onion, and 1 tablespoon coarse salt. Cover; simmer until meat is fork-tender, about 2 hours for short ribs and 3 1/4 to 3 1/2 hours for brisket. Transfer meats to 15x10x2-inch glass baking dish. Remove and discard bones from short ribs. Remove and discard packet and most of onion from cooking liquid. DO AHEAD: Can be made 1 day ahead. Cool cooking liquid and meats slightly, then chill separately until cold. Cover each; keep chilled.
- Bring meat cooking liquid to boil; add celery root, rutabaga, and potatoes. Reduce heat to medium and cook uncovered until vegetables are tender, about 45 minutes. Drain vegetables, reserving 3 cups cooking liquid. Return vegetables to pot and stir over low heat 1 minute to dry. Mash vegetables with potato masher to coarse puree. Mash in butter. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium-low heat before serving, adding reserved meat cooking liquid by tablespoonfuls as needed to moisten.
- Preheat oven to 375°F. Whisk horseradish, mustard, and sugar in small bowl. Brush 3 tablespoons horseradish sauce over meats in dish. Sprinkle with salt and pepper. Roast meats until browned and heated through, 35 to 45 minutes. Transfer meats to work surface. Thinly slice across grain. Place on platter. Drizzle 2 cups reserved cooking liquid around. Serve with vegetable mash and horseradish sauce.
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Chare J
[email protected]I love this recipe! The horseradish glaze is so flavorful and the meat is always so tender. I've made this dish several times and it's always a hit.
Lomona Ilunga
[email protected]This was a great recipe! The brisket was so tender and the glaze was perfect. I will definitely be making this again.
Sayed murtaza Mahbobi
[email protected]I made this dish for a party and it was a huge hit! Everyone loved the brisket and the glaze. I will definitely be making this again.
Giyu Giyu
[email protected]This recipe is a keeper! The brisket was fall-apart tender and the glaze was delicious. I served it with the root vegetable mash and it was a perfect meal.
Gahh Nnj
[email protected]So good! The meat was so tender and juicy, and the glaze was the perfect amount of tangy and sweet. I'll definitely be making this again.
Shukar ullah
[email protected]This dish was absolutely delicious! The brisket was fall-apart tender and the glaze was perfect. I will definitely be making this again.
Andre Britz
[email protected]I love this recipe! The horseradish glaze is so flavorful and the meat is always so tender. I've made this dish several times and it's always a hit.
Catarina loyalty family
[email protected]Just made this dish last night and it was a huge success! The meat was so tender and the glaze was out of this world. My guests couldn't stop raving about it. Thanks for sharing this recipe!
William Armstrong
[email protected]Amazing recipe! The brisket was so juicy and flavorful, and the glaze was the perfect complement. The root vegetable mash was also delicious and creamy. This is definitely a dish that I'll be making again and again.
Sk Asad Raj
[email protected]This horseradish-glazed brisket and short ribs recipe is a winner! The meat was fall-apart tender and the glaze was perfectly tangy and sweet. I served it with the root vegetable mash and it was a hit with my family. Will definitely be making this ag