Text 26951, 89 rader
Skriven 2015-05-13 05:44:00 av Dave Drum (1:261/38.0)
Ärende: Gourmet 941
===================
 * Originally in: fido.HOME_COO

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

      Title: Horseradish-Glazed Brisket & Short Ribs w/Root Vegetables
 Categories: Beef, Vegetables, Potatoes
      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 Salt
      4 c  Peeled celery root; 1" to 1
           - 1/2" cubes
      4 c  Peeled, trimmed rutabaga;
           - 3/4" cubes
  2 1/2 c  Peeled Yukon Gold potatoes;
           - 1 1/2" cubes
    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

  Stack three 8" 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/190+.C.

  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 App+¬tit | October 2010

  Yield: Makes 8 servings

  MM Format by Dave Drum - 28 October 2010

  Uncle Dirty Dave's Archives

MMMMM

... Great part of being a grownup, you never have to do anything. - Peter Blake

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)