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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Asif Stanikzai
stanikzai@yahoo.comThis recipe is a keeper! I'll definitely be making it again for my next dinner party.
Dilmith Akash
da@hotmail.comI'm not a huge fan of horseradish, but I really enjoyed this recipe. The glaze was subtle yet flavorful.
Zenzele Dlamini
d@gmail.comThis recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and impressive meal.
Raheem Williams
wr@hotmail.comThe horseradish glaze was the star of the show. It added so much flavor to the brisket and short ribs.
Julie Wanjugu
wanjugu-j@yahoo.comOverall, I really enjoyed this recipe. It's a great option for a special occasion or a weeknight meal.
Abul Hasam
ah33@hotmail.comI would have liked more instructions on how to make the root vegetable mash. It was a bit too runny.
Sunday Enoshi
s@gmail.comThis dish was a lot of work, but it was worth it. The end result was a flavorful and impressive meal.
Mehrunisa Arif
mehrunisa.arif83@gmail.comI followed the recipe exactly, but my brisket turned out a bit dry. Not sure what went wrong.
puff ball
p32@hotmail.frThe horseradish glaze was a bit too spicy for me, but the rest of the dish was delicious.
Jason Barebo
j_barebo82@hotmail.comThis recipe is a keeper! I'll definitely be making it again for special occasions.
EMMAH MSOFTY
m.emmah56@hotmail.frThe root vegetable mash was a bit too sweet for my taste, but the brisket and short ribs were cooked to perfection.
Siyem Alam
siyem-alam@gmail.comI've never been a huge fan of horseradish, but this recipe changed my mind. The glaze was subtle yet flavorful, and it paired perfectly with the rich beef.
David Warner
w51@yahoo.comThis brisket and short ribs recipe was an absolute hit! The horseradish glaze added a delightful tanginess to the tender meat, while the root vegetable mash was a creamy and flavorful accompaniment.