HORSERADISH-GLAZED BRISKET AND SHORT RIBS WITH ROOT VEGETABLE MASH
Provided by Molly Stevens
Categories Potato Low Cal High Fiber Dinner Horseradish Meat Root Vegetable Fall Rutabaga Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Stack three 8-inch squares cheesecloth on work surface. Place celery leaves and next 5 ingredients in center of square. Gather up edges of cheesecloth; tie with kitchen string and set packet aside.
- Place brisket and short ribs in heavy large wide pot. Add enough water to pot to cover meat. Bring to simmer over medium heat. Skim any impurities that rise to surface. Reduce heat to maintain gentle simmer. Add packet, onion, and 1 tablespoon coarse salt. Cover; simmer until meat is fork-tender, about 2 hours for short ribs and 3 1/4 to 3 1/2 hours for brisket. Transfer meats to 15x10x2-inch glass baking dish. Remove and discard bones from short ribs. Remove and discard packet and most of onion from cooking liquid. DO AHEAD: Can be made 1 day ahead. Cool cooking liquid and meats slightly, then chill separately until cold. Cover each; keep chilled.
- Bring meat cooking liquid to boil; add celery root, rutabaga, and potatoes. Reduce heat to medium and cook uncovered until vegetables are tender, about 45 minutes. Drain vegetables, reserving 3 cups cooking liquid. Return vegetables to pot and stir over low heat 1 minute to dry. Mash vegetables with potato masher to coarse puree. Mash in butter. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium-low heat before serving, adding reserved meat cooking liquid by tablespoonfuls as needed to moisten.
- Preheat oven to 375°F. Whisk horseradish, mustard, and sugar in small bowl. Brush 3 tablespoons horseradish sauce over meats in dish. Sprinkle with salt and pepper. Roast meats until browned and heated through, 35 to 45 minutes. Transfer meats to work surface. Thinly slice across grain. Place on platter. Drizzle 2 cups reserved cooking liquid around. Serve with vegetable mash and horseradish sauce.
SOMA SENGUPTA PASSOVER RECIPES: THE BEST EVER MELTINGLY DELICIOU
This dish takes time. It calls for the short ribs to be marinated overnight in a cooked marinade, then braised, and finally finished off under the broiler. So plan at least two days for it. But the result is more than worth it, and you can do all but the final broil up to two days ahead. And at the end, you get tender, intensely flavored, melt-in-your-mouth goodness, with a lacquer-like finish for which your family & guests will thank you. It's a show-stopper & I add my congratulations now to those you will undoubtedly receive. Mazel tov!
Provided by Soma Sengupta
Categories Meat
Time 13h
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
- Add the onion, carrots, and celery to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 15 minutes. Add the garlic and cook for another 5 minutes. Add the wine and herbs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
- Preheat the oven to 350°. Transfer the ribs and marinade to a large casserole, preferably cast-iron. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
- With a slotted spoon or spider, transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups. Keep warm in a saucepan over the lowest possible heat.
- Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve.
- Note: You can complete this dish through all steps up to broiling 2 days in advance. Cover well and refrigerate. Bring to room temp before broiling.
Nutrition Facts : Calories 112.2, Fat 6.1, SaturatedFat 1, Cholesterol 3.6, Sodium 203.4, Carbohydrate 10.8, Fiber 1.7, Sugar 4.3, Protein 3.9
BRISKET WITH HORSERADISH GREMOLATA
This tender, deeply flavored brisket gets its character from two distinct sources. Searing the meat until dark brown gives the sauce a caramelized, intensely brawny taste, while a bracing garnish of fresh horseradish gremolata spiked with parsley and lemon zest adds brightness and a sinus-clearing bite. Make the meat a few days ahead, it only gets better as it rests. But to get the most out of the gremolata, don't grate the horseradish until an hour or two before serving. If you can't find fresh horseradish, use 4 cloves minced garlic instead.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 4h
Yield 8 to 12 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 648, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 48 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 730 milligrams, Sugar 3 grams
SOMA SENGUPTA EASTER RECIPES- HONEY GLAZED HAM
Make and share this Soma Sengupta Easter Recipes- Honey Glazed Ham recipe from Food.com.
Provided by Soma Sengupta
Categories Ham
Time 1h35m
Yield 15 , 16 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to 350°F and arrange a rack in the lower third. Remove any packaging or netting from the ham. Trim away any excess fat, leaving about a 1/4-inch layer all over. Set the ham aside to rest at room temperature for 30 minutes.
- Line a baking pan with aluminum foil. Place the ham, cut side down, on the baking sheet and cover it with a piece of parchment paper. Tightly cover the ham and parchment paper with aluminum foil and bake for 45 minutes.
- Meanwhile, combine the remaining ingredients in a small saucepan over medium-low heat, stirring occasionally, until the butter melts and the brown sugar has completely dissolved, about 3 minutes. Set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
- When the ham is ready, remove it from the oven and increase the oven temperature to 425°F. Discard the foil and parchment paper and, using a sharp knife, score a 1-inch-wide diamond pattern (don't cut more than 1/4 inch deep) over the entire ham.
- Brush the ham with a quarter of the glaze, return it to the oven, and bake uncovered for 15 minutes. Remove from the oven, brush with another quarter of the glaze, and repeat every 15 minutes until all of the glaze has been used and a dark golden-brown crust has formed, about 60 to 75 minutes total. Let the ham rest 20 to 30 minutes before slicing.
Nutrition Facts : Calories 1001.5, Fat 57.9, SaturatedFat 23.2, Cholesterol 286.7, Sodium 329.5, Carbohydrate 42.1, Fiber 0.3, Sugar 41.5, Protein 76.6
SOMA SENGUPTA PASSOVER RECIPES: CARCIOFI ALLA GIUDIA (FRIED ARTI
Carciofi alla Giudia!!! Pure bliss is sitting in a sidewalk cafe in the 460-year-old Roman Ghetto, spring sunshine on your face & shoulders, a glass of amarone to sip & carciofi to nibble. Spring is artichoke season and the carciofi is an ideal Passover Seder dish. They have the crispiness of chips on the outside, but the soft inside retains the pure artichoke flavor, a wonderful combination. This is achieved by the two frys, the first at a lower temp to cook the chokes thoroughly, and the second to crisp them up. Take my word for it, the two frys pay off. You can serve the carciofi whole as a side, or quartered as finger food. Use either peanut or olive oil, as per your taste. The peanut oil is taste neutral, so the artichoke taste is clear. But the olive oil adds a wonderful Mediterranean flavor. Enjoy & sameach Pesach!
Provided by Soma Sengupta
Categories Artichoke
Time 35m
Yield 8-32 pieces, 4 serving(s)
Number Of Ingredients 5
Steps:
- Fill a large bowl with water and add lemon juice. Set aside.
- Using a sharp paring knife, shave off the tough outer leaves of artichokes until you reach the tender pale green or yellow leaves. Cut off at least an inch of the thorny top. Trim the stem near the heart, peeling off the outer green fiber and leaving about 2 inches of stem if possible. Using a spoon, scoop out the furry center of the choke. If you wish to serve the artichoke as finger food, cut into 4 wedges. Otherwise, leave whole. As you trim. immediately put each artichoke in the lemon water to prevent browning.
- Heat oil to 280 degrees.
- While oil is heating, remove the artichokes from the water and dry thoroughly. Salt the chokes, and beat them against one another so that the leaves start to open.
- Fry the artichokes until cooked through, about 10-15 minutes, adjusting heat to maintain a gentle bubble. You should be able to easily pierce the center with a fork. Turn larger artichokes frequently for even cooking. Reserve oil.
- Using a slotted spoon or spider, transfer artichokes to a paper towel-lined plate. Let stand until cool enough to handle. Then, using your hands, gently pull open each artichoke "bud" so that it resembles an open flower. You don't need to do this if you are using wedges.
- Shortly before serving, heat reserved oil to 375 degrees. Fry artichokes until crisp, 2-5 minutes. Sprinkle with sea salt & serve with the lemon wedges.
Nutrition Facts : Calories 2990.7, Fat 324.4, SaturatedFat 54.9, Sodium 3712.2, Carbohydrate 28.9, Fiber 14.4, Sugar 3.1, Protein 8.6
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