Text 21780, 133 rader
Skriven 2014-12-15 05:59:08 av Dave Drum (1:18/200.0)
Ärende: Happy Hannukah
======================
 * Originally in: Home_Cooking

The Festival of Lights begins tomorrow (16 December 2014) at sundown.

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  Wishing you and yours a very happy Chanukah!

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Horseradish-Crusted Brisket w/Carrots
 Categories: Beef, Vegetables, Herbs
      Yield: 7 servings

MMMMM-------------------------BRISKET-------------------------------
      6 lb Point-cut beef brisket
           Kosher salt & fresh ground
           - pepper
      4 tb All-purpose flour
      2 tb Extra-virgin olive oil
      5 lg Spanish onions; in thin
           - wedges
      8 cl Garlic; smashed
    3/4 c  Tomato paste
      3 c  Full-bodied red wine
      1 ts Sugar
      4    Leafy inner ribs celery
      2    6" to 8") sprigs fresh
           - rosemary
      2    Turkish bay leaves
      1 lb Carrots; halved crosswise

MMMMM---------------------------CRUST-------------------------------
      1 cl Garlic; smashed
           Salt
      6 oz Piece fresh horseradish;
           - peeled
    1/2 c  Rough chopped fresh parsley
      3 tb Dijon mustard

  Recipe courtesy of Food Network Magazine

  PREPARE THE BRISKET: Preheat the oven to 350oF/175oC. 

  Generously season the brisket with salt and pepper, then
  coat with the flour in a large bowl. Heat the olive oil in
  a large Dutch oven or ovenproof pot over medium-high heat.
  Brown the brisket on all sides, about 10 minutes. Transfer
  the meat to a plate.

  Add the onions and 2 teaspoons salt to the pot and cook,
  stirring, until soft, about 5 minutes. Add the garlic and
  cook, stirring, until the onions are caramelized, about 10
  more minutes. Add the tomato paste and cook about 5 more
  minutes. Add the wine and 1 cup water, scraping up the
  browned bits from the bottom of the pot. Stir in the
  sugar. Reduce the heat to maintain a low simmer.

  Tie the celery, rosemary and bay leaves together with
  kitchen twine and add to the pot along with the brisket
  and carrots. Cut a round of parchment paper to fit inside
  the pot; place directly on top of the liquid, then cover
  with the lid. Transfer to the oven and cook 3 hours, 30
  minutes.

  MEANWHILE, MAKE THE CRUST: Mince and mash the garlic with
  1 teaspoon salt. Coarsely grate the horseradish. Chop the
  parsley with the horseradish and garlic paste until the
  mixture is moist.
 
  Remove the pot from the oven, discard the parchment and
  transfer the meat to a rimmed baking sheet. Increase the
  oven temperature to 375oF/190oC. Brush the top of the
  brisket with the mustard, then pat with the horseradish
  mixture. Return the meat to the pot and bake, uncovered,
  until the crust is golden, 30 to 35 minutes.
 
  Transfer the brisket to a cutting board. Discard the
  celery-herb bundle and skim the fat from the braising
  liquid; thin the remaining liquid with water, if desired.
  Slice the meat against the grain. Serve with the carrots,
  onions and braising liquid.

  Yield: 6-8 servings 

  From: http://www.foodnetwork.com

  Uncle Dirty Dave's Archives

MMMMM

... An Englishman is someone who looks at a sausage and thinks of mashed potato
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