Horseradish Gremolata Recipes

Steps:

• Place bones in a bowl with ice water, and refrigerate overnight, changing water once.
• Preheat oven to 450 degrees. Drain bones, and pat dry. Stand bones upright on a rimmed baking sheet, and roast until marrow is slightly puffed and warmed through, 20 to 25 minutes.
• Make the gremolata: Combine parsley, horseradish, and lemon zest in a small bowl. Stir in lemon juice and oil. Sprinkle marrow with salt, and serve immediately with baguette and horseradish gremolata.

Steps:

• Season brisket all over with salt and pepper. Place brisket in a large container and spread garlic and thyme sprigs all over top and bottom of meat. Cover and refrigerate overnight or for at least 4 hours. Let meat stand at room temperature for 30 minutes before cooking. Wipe off the garlic and thyme. Heat oven to 325 degrees.
• Heat a very large Dutch oven over high heat. Add oil and let heat. Add brisket and sear, without moving, until golden brown, about 4 to 5 minutes per side. (Cut meat into 2 chunks and sear in batches if it doesn't fit in the pot in a single layer.) Transfer to a plate.
• Add onions, carrots and celery to pot and reduce heat to medium-high. Cook vegetables, tossing occasionally, until onions are golden brown around the edges and very tender, about 15 minutes. Pour in wine and scrape up any browned bits from the bottom of the pot. Stir in bay leaves and bring liquid to a simmer; let simmer for 5 minutes to reduce slightly.
• Place meat in pot, then cover pot and transfer to oven. Cook, turning every 30 minutes, until meat is completely fork tender, 3 to 4 hours. After 2 1/2 hours, uncover pot so some of the liquid can evaporate and the sauce can thicken. If the brisket starts to get too brown and the sauce too reduced before the meat is tender, cover pot again.
• Spoon fat from the top before serving. (If you have time, let brisket cool completely first, then refrigerate overnight in the pot; this makes it easier to remove the white fat from the top. Reheat the meat, covered, in a 350-degree oven for 30 to 45 minutes.) If sauce seems thin, remove meat from pot and bring liquid to a simmer. Let cook until reduced to taste.
• In a bowl, toss together parsley, lemon zest and horseradish to make gremolata. Slice meat against the grain and serve with the sauce, garnished with horseradish gremolata and sea salt.

Steps:

• Place the short ribs in a nonreactive baking dish or a large bowl and season them with salt and pepper on all sides, using approximately 1 teaspoon of salt per pound of meat. Cover the dish or bowl with plastic wrap and refrigerate for at least 1 hour and up to overnight.
• Heat 2 tablespoons of the olive oil in a Dutch oven or large high-sided sauté pan over medium-high heat until the oil is smoking and slides easily in the pan, 2 to 3 minutes. Place the short ribs in the pan to sear on all three sides (it's not necessary to sear the bone side), until the meat is deep brown, about 5 minutes per side. If you can't squeeze all of the short ribs in the skillet at one time, sear them in two batches, adding more oil to the pan to sear the second batch if it's dry. Remove the short ribs to a plate.
• Adjust the oven rack to the middle position and preheat the oven to 350°F.
• Reduce the heat to medium, add the remaining 2 tablespoons of olive oil, and heat it until almost smoking. Add the onion, carrot, and celery and sauté, stirring often, until the vegetables are soft and the onion is tender and translucent, about 10 minutes. Add the garlic and cook for about 1 minute, stirring constantly to prevent it from browning. Move the vegetables to create a bare spot in the pan, add the tomato paste to that spot, and cook for 1 minute, stirring, to caramelize the tomato paste slightly. Add the wine, increase the heat to high, and boil the wine for about 20 minutes, until it is thick and jammy. Add the tomatoes and their juice and sauté for about 2 minutes to meld the flavors.
• Return the short ribs bone side down to the pan. Add any juices that may have collected on the plate they were resting on and enough stock to come just to the top edge of the short ribs. Nestle the thyme, oregano, and rosemary sprigs in the liquid around the meat. Wrap the porcini in a doubled piece of cheesecloth, pull the corners toward the center, and tie it into a bouquet with a piece of cooking twine. Tuck the bouquet between the ribs, making sure the mushrooms are submerged in the liquid. If you have commercial-grade plastic wrap, which won't melt in the oven, cover the pan with plastic wrap. In either case, cover the pan tightly with aluminum foil and place the lid on it if it has one. Place the short ribs in the oven and cook until the meat is fork-tender and falling off the bones, about 3 hours. Remove the short ribs from the oven and remove the foil and plastic from the pan if you used it, being careful not to burn yourself with the steam that will rise from the pan. Set aside to allow the short ribs to cool in the braising liquid for at least 30 minutes.
• Remove the short ribs from the braising liquid to a plate. Pour the contents of the pan, including the vegetables and the bouquet, through a fine-mesh strainer into a medium saucepan (or bowl if you are not serving the short ribs now). Press down on the vegetables and the bouquet to extract as much juice as you can from them. Discard the contents of the strainer. Remove the porcini from the cheesecloth, discard the cheesecloth, and add the mushrooms to the braising liquid. Gently pull each short rib off the bone and remove the sinewy tissue that connects the meat to the bone. Pick any meat left on the bone or from the connective tissue and reserve to make the Francobolli di Brasato al Barolo (page 177). You can prepare the short ribs to this point up to five days in advance. Cover the pot with plastic wrap or transfer the meat with the braising liquid to an airtight container and refrigerate until you are ready to serve it. (You will proceed slightly differently.)
• If the short ribs are still warm from the braising liquid, bring the liquid to a boil over high heat, reduce the heat, and simmer until the liquid is the consistency of a thick glaze or thin gravy, stirring occasionally to prevent it from sticking to the pan; it will be thick enough to coat the back of a spoon.
• If you have prepared the short ribs in advance and are rewarming them, preheat the oven to 350°F. If the short ribs have been in the refrigerator, remove and discard the fat from the liquid. Pour the liquid into a Dutch oven or stovetop-safe baking dish and warm it over medium heat, then place the short ribs bone side down in the dish. Place the dish in the oven for about 30 minutes, basting the meat with the sauce occasionally, until the meat is warmed through. Put the dish on the stovetop, and cook as directed above to thicken.
• To make the garnish, combine the parsley leaves, celery leaves, and lemon zest in a medium bowl. Drizzle the leaves with the finishing-quality olive oil, sprinkle with sea salt, and toss gently to coat the leaves with the seasonings. Use a microplane or another fine grater to grate about 60 strokes of horseradish over the salad and toss gently.
• Spoon 1/2 cup of the polenta in the center of each of six plates. Place one short rib on top of the polenta and ladle a generous 1/2 cup of the sauce over each short rib. Divide the porcini evenly among the servings and serve any remaining sauce on the side. Pile the garnish on top of the short ribs, dividing it evenly, and grate a few additional strokes of horseradish over each serving, and serve.
• Barolo (Piedmont)

Steps:

• in medium bowl whisk butter with ingredients and stir in parsley.

Steps:

• 1. Preheat the oven to 375°. Season the veal with salt and pepper. In a large enameled cast-iron casserole, heat the oil until shimmering. Add the veal and cook over moderately high heat, turning, until browned all over, 12 minutes. Transfer the veal to a plate. 2. Spoon off all but 2 tablespoons of the fat from the casserole. Add the onion, carrot, celery and thyme and cook over moderate heat, stirring, until softened. Add the wine and bring to a boil, scraping up any browned bits. Simmer until the wine is reduced by half, 4 minutes. Add the tomato sauce and chicken stock and bring to a boil. Return the shanks to the casserole, cover and braise in the oven for 2 hours and 15 minutes, until the meat is very tender. Let stand covered for 10 minutes. 3. Meanwhile, in a small bowl, toss the parsley with the horseradish and lemon zest and season the gremolata with salt and pepper. 4. Transfer the veal shanks to a platter (see Note). Season the osso buco sauce with salt and pepper and spoon it over the veal. Sprinkle some gremolata over the osso buco and serve with the Saffron Orzo, passing additional gremolata at the table. Make Ahead The osso buco can be refrigerated for up to 2 days. Surprisingly, Mario Batali pairs these braised veal shanks with white wine. A Santa Barbara Chardonnay matches the richness of the dish.