Subj : 5/28 Nat Brisket Day - 4
To   : All
From : Dave Drum
Date : Thu May 26 2022 15:34:36

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: Set the oven @ 350øF/175øC.
  
  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 375øF/190øC. 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

.... Leftover bacon? Never heard of it! Is that a new thing?
--- MultiMail/Win
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.