Name: Horseradish-Glazed Brisket and Short Ribs with Root Vegetable Mash
Cook time: 50 minutes
Total time: 6 hours
Yield: Makes 8 servings
Ingredients: 1 cup celery leaves; 3 whole cloves; 2 Turkish bay leaves; 2 cardamom pods; 1 garlic clove, peeled; 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 medium onion, peeled; 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; Cheesecloth

Horseradish-Glazed Brisket and Short Ribs with Root Vegetable MashNigel Cox

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.

Recipe notes

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Recipe notes

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