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Horseradish-Glazed Brisket and Short Ribs with Root Vegetable Mash

Horseradish-Glazed Brisket and Short Ribs with Root Vegetable Mash


Ingredients

  • 1/4 teaspoon whole black peppercorns
  • 1 3 1/2- to 3 3/4-pound flat-cut beef brisket
  • 2 pounds bone-in beef short ribs (about 6 medium)
  • 1 tablespoon coarse kosher salt
  • 4 cups 1- to 1 1/2-inch cubes peeled celery root (celeriac; about 1 large)
  • 4 cups 3/4-inch cubes peeled trimmed rutabaga (about 2 large)
  • 2 1/2 cups 1 1/2-inch cubes peeled Yukon Gold potatoes (about 1 pound)
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 3 tablespoons prepared white horseradish
  • 3 tablespoons Dijon mustard
  • 3 tablespoons (packed) golden brown sugar

Recipe Preparation

  • 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 375°F. 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.

Nutritional Content

One serving contains: Calories (kcal) 587.8 %Calories from Fat 37.7 Fat (g) 24.6 Saturated Fat (g) 11.2 Cholesterol (mg) 109.0 Carbohydrates (g) 28.3 Dietary Fiber (g) 5.2 Total Sugars (g) 11.1 Net Carbs (g) 23.1 Protein (g) 60.8 Sodium (mg) 429.7Reviews Section

Horseradish-Glazed Brisket and Short Ribs with Root Vegetable Mash - Recipes

Leftover brisket … It is braised in a black pot. This makes for a lighter, brighter brisket, so it’s a better fit for spring holiday meals.Horseradish-Glazed Brisket and Short Ribs with Root Vegetable MashPhoto by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca JurkevichThe point cut is the fattier end of the brisket. Simply the best and easiest beef brisket there is. This basic recipe gives you all you need to know to smoke a great brisket. This is the best smoked brisket recipe, and your friends and family are sure to love it. Serve this brisket with a good, spicy barbecue sauce.
He cooked everything chuckwagon style on an open pit over a hardwood fire. The flat cut holds up better in high temperatures—crucial for high-heat grilling.We get it: you have a tradition to uphold. Traditional Texas Beef Brisket recipe that will help you get a great piece of smoked meat. He has written two cookbooks. Opposites never seemed so attractive.Corned beef is timeless and deserves a spot at the table, not just on St. Paddy’s Day. Get it free when you sign up for our newsletter.

But perhaps the best thing about brisket is that this large piece of meat yields plenty of leftovers. It's even better when you share it with friends by making party-sized sliders. A pistachio-mint gremolata adds a touch of herbal freshness.This update of the classic corned beef dinner nixes boring, boiled sides in favor of extra-crispy roasted cabbage and potato wedges and a vibrant, seedy dressing.Braised Brisket With Hot Sauce and Mixed ChilesBrisket (from the cow's breast or lower chest) is rich in connective tissue, so it requires a low-and-slow process for tenderization. Iron Chef winner David Bancroft joined the Southern Living test kitchen director, Robby Melivn, to talk all things BBQ beef, and the results were mouthwatering tasty.The secret is to get a high-quality brisket… But there's nothing wrong in bending the brisket rules.

Tender beef brisket in a flavorful guajillo sauce with Mexican seasonings. To pull off this Texas-style barbecue brisket, give the brisket 12 hours in smoke. This is his recipe.


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Rutabaga Recipes : Food Network Food Network

Foodnetwork.com DA: 19 PA: 16 MOZ Rank: 35

10 Best Rutabaga Recipes Yummly

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  • Meatloaf with Root Vegetable Mash Andrew Zimmern
  • Large eggs, salt, tomato paste, salt, ground beef, rutabaga, freshly ground black pepper and 20 more
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  • Water, crisco, diced onion, flour, hamburger, rutabaga

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  • Directions Place the rutabaga and carrots in a large pot and fill it with water until it covers all the vegetables by one inch

Roasted Rutabaga Recipe Food Network Kitchen Food Network

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  • Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet
  • Roast at 425 degrees F until golden and soft, 40 minutes. Toss

How to Cook Rutabaga: 3 Easy Recipes + Tips & Tricks

  • To make roasted rutabaga, cut it into small dice, about 1/3 of an inch (photo 1)
  • Place the cubed rutabaga into a bowl
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Easy Rutabaga Recipe Ideas Southern Living

  • Rutabagas, also sometimes known as turnips, are root vegetables
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  • So, you'll love Rutabaga Champ, a dish that mixes the great taste of rutabagas

Our Best Turnip and Rutabaga Recipes Martha Stewart

Cooking grated rutabaga with shallot, dry white wine, and good broth, then finishing it with Parmesan, creates a mouthwatering dish that is substantial and …

Rutabaga Recipes & Menu Ideas Epicurious.com

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Horseradish-Glazed Brisket and Short Ribs with Root Vegetable Mash The brisket and short ribs are simmered, then roasted, which makes the …

10 Best Rutabaga Southern Recipes Yummly

Yummly.com DA: 14 PA: 26 MOZ Rank: 48

  • Meatloaf with Root Vegetable Mash Andrew Zimmern
  • Ground beef, butter, rutabaga, onion, cream, frozen chopped spinach and 21 more
  • Hannah Olthoff's Pastie Recipe! LoriCraymer
  • Salt, chopped potatoes, egg, diced onion, water, hamburger, rutabaga

Our Best Rutabaga Recipes, Ideas, and Tips Kitchn

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Rutabagas and turnips are very closely related, but there are key differences: Rutabagas are generally larger, with more yellowish flesh, and are, as The Farmer’s Almanac puts it, “the least attractive of the two.” However, rutabagas are also much more mild-tasting, so for those who are a little less into the bold peppery flavor of a turnip, substituting rutabaga in a recipe


Sunday, October 24, 2010

Hay, Hay, WHAT a day.

One of the reasons I dislike watching Mike and Mike (in the morning – ESPN radio) is that they constantly tease..”we’ve got the greatest story in the world, coming up right after this break (of 85 commercials)”. Well, dear reader, I am falling prey to the same thing. The insightful, entertaining post about Dressing For Dinner will have to wait another day because of our wonderful day last Friday…

I think I mentioned that we were going to cash in on a long awaited tour of the White House. Reservations were made and we were to appear at 12:30 for our tour. Our plan was to park “out” at one of the satellite Metro stations and take the train in, do the tour, maybe catch a quick lunch and Metro back and drive home. As the day approached, my apprehensions began to rise: What about traffic near DC? How soon should we leave? What if there aren’t any parking places in the Suitland garage? Can we navigate the necessary transfer at L’Enfant Plaza? Where’s the fare cards? How much money is on them? What happens if they didn’t know about our reservation? So, by the time Friday morning arrived I was in my usual state of heightened anxiety, thoughts of plan B, C, and D, racing through my head, now just hoping to just live through the day. Thoughts of “fun” drained by the forthcoming navigation of the day.

Okay we got in the flutter mobile (easier to park than the Momster) about 9:30, and headed up Route 4 to begin the journey. Whew, we made that drive… easily onto the Suitland Parkway, wow, not much traffic! Okay, there’s the station we made it that far, now the parking dance. As we approached the gate, a lady appeared ahead of us walking along the chocked full rows of parked cars and, wait a minute! She’s reaching for keys! Sure enough, she goes to the end of the row, opens the door and gets in. OMG, can this be? So I remain behind, waiting for the lights to appear, waiting, oh, she’s on the phone, waiting, oh fumbling in the purse, so heart sinking I gingerly get out, and give hand signals asking if she’s leaving.. to my amazement she holds up one finger (the index) as in “one minute”, mouths “I’m sorry” and sure enough backs out, and there’s my parking place!! Hey, this isn’t so bad! A little walk to the station and the machine confirms that we have enough money on the cards. Wow. This is getting nicer! Descending the escalator just as our train is arriving and we get seats. The transfer at L’Enfant plaza was easy (good signage) and before we know it, we’re up in the sunshine at McPherson Square into a lovely warm and sunny day with signs everywhere pointing to the White House. Gee, this is starting to be fun! A relatively easy walk brought us to the tour entrance, where several very polite officials said, “good morning, welcome to the white house”, checked our credentials, “Thank you Mr. and Mrs. Moody, enjoy your tour!”. A couple more encounters with polite officials and we found ourselves in the White House, near the Library, and Vermeil rooms.

I really didn’t know what to expect from the tour, but I have to admit that it was very enjoyable. It’s “self guided”, meaning you saunter at your own pace through several rooms like the East Room, the Green, Blue, and Red rooms and the State Dining room before exiting through the main entrance room. All of the rooms have lots of art on the wall, various presidents and their wives, and some just scenes. In every room there is a “guard”, and they are there not to guard, but to answer questions. Excuse me, is that a Sergeant painting over there? Yes sir, it was painted in 1945 and it’s of…… or, “who’s that painting of up there?” Oh, that’s Millard Fillmore, painted in….’. the touring people were courteous and respectful and strung out enough that it wasn’t crowded at all.

Despite your politics, you have to be impressed with the place. It just has a “presence” and sense of history that kind of gets to you.. I don’t know if you could call it pride, but it does make an impression. I would heartily recommend going to the effort and making the tour.. Hey, it only took us 13 years!

Exiting into the sunshine I had the feeling of “what was I worried about”, this is great! Now facing the prospects of lunch, MFO says the Hay-Adams hotel is just across Lafayette square, let’s head over there! A friend had recommended the lunch in the downstairs bar, so I agreed and a nice stroll through a beautiful park (with no crazies) brought us to the hotel. The outside entrance to the bar was locked so we went into the main lobby. Good afternoon, welcome to the Hay Adams, as the door was held by a white shirted young man ushering us into an opulent wooden paneled lobby with several other hotel people in golden vests, white shirts and dark pants. I’m liking this!!

We asked about lunch, and were shown the entrance to the Lafayette Room, up carpeted stairs, leading to what looked like “the dining room” of the hotel, spacious and fancy. I asked about lunch in the bar, and yes, that was also available. As I turned to MFO, all I saw was her about three steps up the stairs. Well, there’s that decision!! It turned out that once again, she knows what she’s doing. What followed was one of the most memorable lunches we’ve ever had (well, short of the one in St. Barts). At the top of the stairs we were greeted by a server in that same golden vest, starched shirt and dark pants who inquired if we had a reservation (only about a 5th of the tables were occupied). Uh oh, but no, No problem sir, just follow me. We were led to a nice table in the corner, affording a view of the room and windows looking out on Lafayette square bathed in sunlight and green leaves. The room just exuded quiet luxury, sparkling crystal, shining silver, white table cloths elaborate decorations with a beautiful ceiling with what I learned was “egg and dart” molding. Beautiful. This day is getting great! We were greeted by the young man that seated us, no names, just a smile and welcome and would we like anything to drink. MFO asked if there was champagne by the glass, of course maam, and I said what the hell and levied the drink test. We were left with the menus, an elegant tri fold affair with starters, two levels of entrees and desserts. We decided to linger before looking at them, and before we knew it, he was back with a silver tray with a bottle of (get this) Taittinger, a champagne flute, and a perfectly made dry manhatten, on the rocks with a twist. MFO was shown the bottle and asked if that would do. Why, yes, that will do nicely. The bottle was just opened and as he poured the yeasty aroma spread across the table. Boy, was it good, and my drink just hit the spot. What a day! Pretty quickly a basked of crunchy bread appeared along with some lovely garlicky crackers.

Turning to the menu it contained a delightful selection of choices (which in the interest of your time and sensibilities) I won’t recount here. Suffice to say that there was anything you might want, described with preparation, sauce, and sides. MFO ordered an off the menu sautéed Tile fish with shrimp and scallops, in a lemon butter sauce, and I chose a soup du jour “Boston Clam Chowder” scallops with a wild mushroom ragout and Yukon gold and celery root puree. I asked for the wine list, and MFO chose a glass of Sancerre for her, and I took the 󈧋 Far Niente Chardonnay. Figuring at this point in for a nickel in for a (whole lot more)…..we also ordered dessert. A fruit plate with sabayon for the lady and a Grand Marnier Soufflé for the gentleman.

What followed was a succession of wonderful food (although if I had to gripe, I would say the chowder was “only” above average) and service. The wines were again served by bringing the bottle to the table, a small taste given to make sure it was acceptable before pouring the glass. I did point out that the bottle of chardonnay was an 󈧌 instead of the 󈧋 on the list, and an offer was made to try something else if I wanted. Water was continually filled from the (no extra charge) Fiji bottle in the silver holder, things were cleared on time. Without going into flights of fancy, my dish was just great. Everything on the plate stood on it’s own, and the scallops were sweet and sea like with absolutely no hint of any sharpness or ‘iodiney” flavor.

Dessert? Judge for yourself:

Since by this time it was well after two and we were pretty much alone we talked with our server some. He loved his job, and had been there 13 years! We exclaimed that was a long time and then he called over who had been there 20 years!. The service showed. Take a look at their site for the Lafayette room and what do you see.. a chef? Nope, a server. Says it all. Was it expensive? Unconscionably. Did I regret it! Not at all. Oh, there were probably 15 gentleman at the other tables throughout our stay. Every one, I repeat, EVERY ONE had on a coat.

Buoyed by the tour and the lunch we navigated back to the fluttermobile without incident and floated back to southern Maryland. A meal like that raises the spirits. Oh, and then we finished the day by attending a great lecture on the War of 1812 on the Patuxent.


Watch the video: Das ist die leckerste Hähnchenbrust, die ich je gegessen habe! Schnelles und günstiges Rezept! #266