Photo: Mike Kenneally
Horseradish-Glazed Brisket and Short Ribs with Root Vegetable Mash
18 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
640
Calories
33g
Protein
28g
Fat
67g
Carbs
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Celeriac | not in our table | 0 |
| Rutabaga | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- Special equipment: Cheesecloth
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes