Horseradish-Glazed Brisket and Short Ribs with Root Vegetable Mash

Ingredients for Horseradish-Glazed Brisket and Short Ribs with Root Vegetable Mash

• 1 cup celery leaves

• 3 ganze Nelken

• 2 türkische Lorbeerblätter

• 2 cardamom pods

• 1 Knoblauchzehe, geschält

• 1/4 Teelöffel ganze schwarze Pfefferkörner

• 1 3 1/2- to 1.7kg flat-cut beef brisket

• 900g bone-in beef short ribs (about 6 medium)

• 1 medium onion, peeled

• 1 Esslöffel grobes koscheres Salz

• 400g 1- to 1 1/2-inch cubes peeled celery root (celeriac

• etwa 1 große

• 600g 3/4-inch cubes peeled trimmed rutabaga (about 2 large)

• 375g 1 1/2-inch cubes peeled Yukon Gold potatoes (about 450g )

• 60g (1/2 stick) unsalted butter, room temperature

• 45ml vorbereiteter weißer Meerrettich

• 45ml Dijon mustard

• 3 Esslöffel (fest gepackt) brauner Zucker

• Seihtuch

Stack three 8-inch squares cheesecloth on work surface. Place celery leaves and next 5 ingredients in centre 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 725ml 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 191°C. Whisk horseradish, mustard, and sugar in small bowl. Brush 45ml 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 475ml reserved cooking liquid around. Serve with vegetable mash and horseradish sauce.

Haftungsausschluss

Obwohl alle Anstrengungen unternommen wurden, um sicherzustellen, dass die Informationen korrekt und aktuell sind, können individuelle Bedürfnisse variieren und diätetische Anforderungen können sich je nach persönlichen Gesundheitszuständen unterscheiden. Überprüfen Sie immer die Lebensmitteletiketten und Allergeninformationen, bevor Sie ein Rezept zubereiten oder konsumieren. Wenn Sie spezifische gesundheitliche Bedenken, Allergien, Unverträglichkeiten haben oder einer medizinisch verordneten Diät folgen, holen Sie sich Rat von Ihrem Hausarzt, Apotheker oder einem registrierten Ernährungsberater, bevor Sie wesentliche Änderungen an Ihrer Ernährung oder Ihrem Lebensstil vornehmen.