Horseradish-Glazed Brisket and Short Ribs with Root Vegetable Mash

Name: Horseradish-Glazed Brisket and Short Ribs with Root Vegetable Mash
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 8
Cuisine: Jewish
Ingredients: 2 kilograms flat-cut beef brisket; 0 teaspoons whole black peppercorns; 907 grams bone-in beef short ribs (about 6 medium); 2 cardamom pods; 237 milliliters celery leaves; 946 milliliters 1- to 1 1/2-inch cubes peeled celery root (celeriac; about 1 large); 1 Tbsp coarse kosher salt; 3 Tbsps Dijon mustard; 1 garlic clove, peeled; 3 Tbsps (packed) golden brown sugar; 3 Tbsps prepared white horseradish; 1 medium onion, peeled; 946 milliliters 3/4-inch cubes peeled trimmed rutabaga (about 2 large); 2 Turkish bay leaves; 59 milliliters (1/2 stick) unsalted butter, room temperature

Horseradish-Glazed Brisket and Short Ribs with Root Vegetable Mash might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains about 57g of protein, 51g of fat, and a total of 805 calories. Hanukkah will be even more special with this recipe. It is a pretty expensive recipe for fans of Jewish food. A mixture of flat-cut beef brisket, cubes rutabaga, garlic clove, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the golden brown sugar you could follow this main course with the Chewy Brown Sugar & Brown Ale Cookies as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 6 hours.

Instructions

Stack three 8-inch squares cheesecloth onwork surface.

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Cheesecloth

Place celery leaves and next5 ingredients in center of square. Gatherup edges of cheesecloth; tie with kitchenstring and set packet aside.

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Celery Leaves

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Cheesecloth

Place brisket and short ribs in heavylarge wide pot.

Ingredients you will need

Beef Short Ribs

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Pot

Add enough water topot to cover meat. Bring to simmer overmedium heat. Skim any impurities thatrise to surface. Reduce heat to maintaingentle simmer.

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Water

Meat

Add packet, onion, and 1tablespoon coarse salt. Cover; simmer untilmeat is fork-tender, about 2 hours for shortribs and 3 1/4 to 3 1/2 hours for brisket.

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Coarse Salt

Beef Short Ribs

Onion

Transfermeats to 15x10x2-inch glass baking dish.

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Glass Baking Pan

Remove and discard bones from short ribs.

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Beef Short Ribs

Remove and discard packet and most ofonion from cooking liquid. DO AHEAD: Can bemade 1 day ahead. Cool cooking liquid andmeats slightly, then chill separately untilcold. Cover each; keep chilled.

Bring meat cooking liquid to boil; addcelery root, rutabaga, and potatoes. Reduceheat to medium and cook uncovered untilvegetables are tender, about 45 minutes.

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Potato

Rutabaga

Meat

Drain vegetables, reserving 3 cups cookingliquid. Return vegetables to pot and stir overlow heat 1 minute to dry. Mash vegetableswith potato masher to coarse puree. Mash inbutter. Season to taste with salt and pepper.DO AHEAD: Can be made 2 hours ahead.

Ingredients you will need

Salt And Pepper