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
Description
The Brisket And Short Ribs Are Simmered, Then Roasted, Which Makes The Meat Tender On The Inside And Crusty And Brown On The Outside.
Bon Appetit Magazine
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