Text 32005, 93 rader
Skriven 2012-12-27 06:40:56 av Dave Drum (1:261/38)
Ärende: Gourmet 1202
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Horseradish-Glazed Brisket & Short Ribs w/Vegetable Mash
 Categories: Beef, Vegetables, Herbs
      Yield: 8 servings

      1 c  Celery leaves
      3    Whole cloves
      2    Turkish bay leaves
      2    Cardamom pods
      1 cl Garlic; peeled
    1/4 ts Whole black peppercorns
  3 3/4 lb Flat-cut beef brisket
      2 lb Bone-in beef short ribs
      1 md Onion; peeled
      1 tb Coarse kosher salt
      4 c  (1") cubes peeled celery
           - root
      4 c  (3/4") cubes peeled, trimmed
           - rutabaga
  2 1/2 c  (1 1/2") cubes peeled Yukon
           - Gold potatoes
    1/4 c  Unsalted butter; room temp
      3 tb Prepared white horseradish
      3 tb Dijon mustard
      3 tb (packed) golden brown sugar

  Special equipment: Cheesecloth

  The brisket and short ribs are simmered, then roasted,
  which makes the meat tender on the inside and crusty and
  brown on the outside. The celery root, rutabagas, and
  potatoes are cooked in the leftover broth from the meats,
  which results in a wonderfully rich, flavorful mash.

  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 375øF/190øC. 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.

  by Molly Stevens

  Bon Appétit | October 2010

  Yield: Makes 8 servings

  MM Format by Dave Drum - 21 October 2011

  Uncle Dirty Dave's Archives

MMMMM

... When you find that you are on the side of the majority-it's time to reform

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)